Description
A delightful coffee cake using sourdough discard, perfect for brunch or alongside your afternoon coffee.
Ingredients
Scale
- 1 cup sourdough starter (discard)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the sourdough starter until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, mixing until just combined.
- Fold in the chopped nuts or chocolate chips, if using.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers covered at room temperature for up to 3 days, or in the fridge for about a week. The cake also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 14g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg