This Sourdough Breakfast Cake is a cozy way to start your day! It’s moist, fluffy, and has a nice hint of tang from the sourdough.
With cinnamon and a touch of sugar, it feels like a little hug on a plate. I love serving it warm, maybe with a cup of coffee on the side. Perfect for those lazy mornings!
Key Ingredients & Substitutions
Sourdough Starter: This recipe calls for active sourdough starter, which gives the cake a wonderful tang. If you don’t have active starter, you can use unfed sourdough discard instead. Just make sure it’s not too old!
Butter: Unsalted butter is best for controlling the saltiness of the cake. If you need a dairy-free option, coconut oil or vegan butter work well.
Pecans: Chopped pecans add crunch and flavor. If you’re not a fan, walnuts or almonds are good substitutions. For nut-free, try using sunflower seeds.
Milk: You can swap whole milk for buttermilk for extra richness or use a dairy-free milk like almond or oat milk if preferred.
How Do I Make Sure My Cake Comes Out Fluffy?
To achieve a light and fluffy cake, be careful during the mixing process. Cream the butter and sugar well until it’s light and airy, which helps incorporate air into the mixture. When you add the flour, mix gently and just until combined; overmixing can lead to a dense cake.
- Preheat the oven well, as a hot oven helps with rising.
- Use room temperature ingredients like butter and eggs for better emulsification.
Following these tips will help your Sourdough Breakfast Cake turn out perfect every time! Enjoy your baking!
Sourdough Breakfast Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) active sourdough starter (unfed or discard)
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120ml) milk
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans (plus extra for topping)
For the Topping:
- 1/3 cup (65g) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 2 tbsp unsalted butter, cold, cut into small pieces
How Much Time Will You Need?
This Sourdough Breakfast Cake will take about 15 minutes to prepare and around 40-50 minutes to bake. Once it’s baked, let it cool for about 10 minutes before transferring it to a wire rack. In total, you’re looking at about an hour and a half from start to enjoying your delicious treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 8-inch round cake pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or a sturdy whisk until the mixture is light and fluffy. This is essential to help your cake rise properly!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is nicely combined.
5. Incorporate the Sourdough and Milk:
Stir in the active sourdough starter and the milk. Mix until just combined, ensuring everything is well blended.
6. Combine Dry Ingredients:
Gradually add your dry ingredient mixture into the wet ingredients, folding gently until just combined. Be careful not to overmix, as this could make your cake dense!
7. Add Pecans:
Fold in the chopped pecans, offering a lovely crunch to your cake.
8. Prepare for Baking:
Pour the batter into your prepared cake pan, smoothing the top with a spatula.
9. Make the Topping:
In a small bowl, mix the brown sugar, ground cinnamon, and additional chopped pecans. Sprinkle this mixture evenly over the batter in the pan, then dot with the small pieces of cold butter.
10. Bake the Cake:
Place the cake in your preheated oven and bake for 40-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the top is beautifully golden brown.
11. Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely, or enjoy it warm right away!
Enjoy this moist and flavorful Sourdough Breakfast Cake with a cup of coffee or tea for a perfect morning treat!
Can I Use Active Sourdough Starter or Discard for This Cake?
Yes! You can use either active sourdough starter or unfed sourdough discard. Both will contribute to the cake’s moisture and flavor, so feel free to use what you have on hand!
What Can I Substitute for Pecans?
If you’re not a fan of pecans or have a nut allergy, you can easily substitute them with walnuts, almonds, or even seeds like sunflower or pumpkin seeds for added crunch.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. It can also be frozen for up to 3 months; just wrap it tightly in plastic wrap and foil!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. It can also be frozen, but make sure to thaw it overnight in the fridge before serving for the best texture.