This Sourdough Breakfast Cake is a sweet treat that wakes up your mornings! Made with tangy sourdough starter, it’s soft and fluffy, perfect to pair with coffee.
It’s like having cake for breakfast without the guilt! I love slicing a piece and enjoying it with fresh fruit on the side. Who can resist a little morning slice of joy? 🎂
Key Ingredients & Substitutions
Sourdough Starter: You’ll need active sourdough starter for that unique flavor. If you don’t have any, try using Greek yogurt or a little bit of buttermilk as a substitute, keeping the rest of the wet ingredients balanced.
Butter: Unsalted butter adds richness, but you can swap it for coconut oil or vegetable oil for a dairy-free option. Just make sure it’s melted for the best texture!
Eggs: They provide structure and moisture. For an egg-free version, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes).
Milk: Whole milk gives a nice richness to the cake. You can use buttermilk for extra tang or almond milk for a lighter, dairy-free version.
How Do You Get the Perfect Crumble Topping?
A crunchy crumble on top takes this breakfast cake to the next level! Here’s how to make it lovely:
- Combine brown sugar, flour, cinnamon, and melted butter in a small bowl.
- Mix until the mixture is crumbly and resembles wet sand. This ensures it’ll bake into a delicious topping.
- Don’t forget to sprinkle it evenly over the batter before it goes into the oven; this helps it form that amazing crispy layer!
How to Make Sourdough Breakfast Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) active sourdough starter (unfed or fed, bubbly)
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) whole milk or buttermilk
For the Topping/Crumble:
- 1/2 cup (100g) brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons (40g) unsalted butter, melted
- 1/2 cup (60g) all-purpose flour
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and an additional 40-45 minutes of baking time. Allow for cooling afterward, making it ready to enjoy within about an hour, perfect for a cozy morning treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take an 8-inch square baking pan and grease it well, then sprinkle some flour to coat the bottom and sides, or simply line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, take your active sourdough starter and whisk in the granulated sugar, melted butter, eggs, and vanilla extract. Mix everything together until it’s smooth and well combined—this will create the delicious base for your cake.
3. Combine the Dry Ingredients:
In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps make your cake fluffy! Now, you have your dry mix ready to go.
4. Mix Wet and Dry Ingredients:
Gently add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Use a spatula or a wooden spoon to stir until just combined. Be careful not to overmix; a few lumps are okay!
5. Assemble the Cake:
Pour the batter into your prepared baking pan, spreading it out evenly with a spatula or the back of a spoon.
6. Make the Topping:
In a small bowl, combine the brown sugar, ground cinnamon, melted butter, and flour for the crumble topping. Mix this until everything is combined and crumbly. This is what will give your cake that sweet crunch on top!
7. Add the Topping:
Sprinkle the crumble topping evenly over the batter in the pan, covering it nicely.
8. Bake Your Cake:
Place the pan in your preheated oven and bake for around 40-45 minutes. Keep an eye on it! A toothpick inserted into the center should come out clean, and the top should be a lovely golden-brown color.
9. Cool and Slice:
Once baked, take the cake out of the oven and let it cool in the pan on a wire rack for about 15-20 minutes. Then, slice it up into squares or rectangles.
10. Serve and Enjoy:
Enjoy your Sourdough Breakfast Cake warm or at room temperature, alongside your favorite coffee or tea. It’s perfect for breakfast, brunch, or any time you want a little sweetness!
Can I Use Discarded Sourdough Starter for This Recipe?
Absolutely! Discarded sourdough starter works great in this cake, adding moisture and flavor. Just make sure it’s active or at least bubbly for the best results.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Both options will keep the texture smooth and help bind the ingredients.
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 3 months—simply thaw at room temperature when ready to enjoy!
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to mix in add-ins like chocolate chips, nuts, or dried fruits. Just be mindful of the extra moisture; you may need to reduce the milk slightly depending on what you add!