This Sourdough Breakfast Cake is a delightful way to start your day! Made with tangy sourdough, it’s sweetened with just the right amount of sugar and has a light, fluffy texture.
Believe me, this cake isn’t just for breakfast. I sometimes have it as a snack too! Top it with some fresh fruit or a sprinkle of powdered sugar for extra yum. 🍰
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly for the best flavor. If you don’t have any, you can use buttermilk or yogurt as substitutes, keeping in mind that it may change the texture slightly.
Butter: Unsalted butter brings the right creaminess. If you’re dairy-free, you can swap it for coconut oil or a vegan butter alternative. Just ensure it’s softened well.
Milk: Whole milk is ideal for richness, but feel free to use almond milk or any plant milk if you’re lactose intolerant or vegan. Just check if it’s unsweetened.
Cinnamon: Ground cinnamon adds warmth, but nutmeg or a spice blend can work too if you want to mix things up!
How Do I Make the Perfect Cinnamon Streusel Topping?
Getting the streusel topping just right is key to a delightful crunch on your breakfast cake. It requires cold butter to create those crumbly bits. Here’s how to achieve that texture:
- First, cube the cold butter to ensure it mixes evenly.
- In a small bowl, combine brown sugar, flour, cinnamon, and salt.
- Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs.
- Don’t overmix; you want to keep those buttery pockets for that light crunch!
How to Make Sourdough Breakfast Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240 ml) sourdough starter (active and bubbly)
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (115 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) milk
For the Cinnamon Streusel Topping:
- 1/2 cup (100 g) brown sugar, packed
- 1/3 cup (40 g) all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup (56 g) unsalted butter, cold and cubed
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious Sourdough Breakfast Cake takes about 15 minutes to prepare and 40-45 minutes to bake. After baking, give it around 10 minutes to cool in the pan before transferring it to a wire rack. Total time, including cooling, will be roughly 1 hour.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First things first, preheat your oven to 350°F (175°C). Take an 8×8 inch square baking pan and grease it with butter or non-stick spray, then sprinkle some flour over it to keep the cake from sticking. Alternatively, you can line the pan with parchment paper for easier removal later.
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or a whisk to beat them together until the mixture is creamy and fluffy. This step helps incorporate air, making your cake light and tender!
3. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition to ensure they are well incorporated. After that, mix in the vanilla extract for added flavor.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
5. Combine Everything:
Now it’s time to bring everything together! Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk and sourdough starter. Start and end with the flour mixture, and mix just until everything is combined. Don’t over mix, or your cake may turn out dense!
6. Pour and Spread:
Pour the batter into your prepared pan and use a spatula to spread it evenly so it bakes uniformly.
7. Make the Cinnamon Streusel Topping:
In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This crunchy topping adds a delicious texture to your cake!
8. Add the Streusel:
Evenly sprinkle the streusel topping over the cake batter. Don’t be shy—ensure it covers the top nicely!
9. Bake the Cake:
Place the cake in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking!
10. Cool Down:
Once baked, take the cake out and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
11. Finish and Serve:
If you like, once the cake has cooled, lightly dust the top with powdered sugar for an extra touch of sweetness before serving. Enjoy your moist and flavorful sourdough breakfast cake with a crispy cinnamon crumb topping!
Can I Use a Different Type of Flour?
Yes, you can use whole wheat flour for a denser texture, but keep in mind that it may affect the cake’s moisture. If you prefer a gluten-free option, a 1:1 gluten-free flour blend works well too!
What Should I Do If My Sourdough Starter Isn’t Active?
If your sourdough starter isn’t active, it may not provide the same rise and tang flavor. To fix this, feed your starter and let it sit at room temperature for about 4-6 hours until it’s bubbly and doubled in size, then use it in the recipe.
Can I Freeze Leftover Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge or at room temperature before serving.
What Can I Serve With Sourdough Breakfast Cake?
This cake is delightful on its own but pairs beautifully with fresh fruit or a dollop of whipped cream. For an added boost, serve it with coffee or tea for your perfect breakfast experience!
