Quick Sourdough Discard Coffee Cake
This quick sourdough discard coffee cake is simple to prepare, featuring a tender crumb and a touch of sweetness, making it perfect for any time of day.
Ingredients
For the cake
- ½ cup butter, softened adds richness
- 1½ cups white sugar provides sweetness
- 2 teaspoons vanilla extract enhances flavor
- 2 large eggs binds ingredients
- 1 cup whole milk adds moisture
- 1 cup sourdough discard or active starter adds flavor and texture
- 4 teaspoons baking powder helps cake rise
- 3 cups all purpose flour forms structure
For the topping
- 1½ cups brown sugar adds depth of sweetness
- 5 tablespoons flour for cinnamon topping
- 4 teaspoons ground cinnamon adds warm spice
- 6 tablespoons butter, melted for topping moisture
Instructions
Preparation
- Preheat your oven and grease a 9×13 inch baking dish.
- In a mixing bowl, cream together the softened butter and white sugar until light and fluffy.
- Add the vanilla extract and eggs, mixing until well combined.
- Gradually mix in the whole milk and sourdough discard, ensuring not to overwork the dough.
- In a separate bowl, combine the baking powder with the all-purpose flour and add this to the wet ingredients, mixing just until no dry flour remains.
Topping
- In another bowl, mix together the brown sugar, flour, and ground cinnamon to prepare the topping.
Assembly
- Pour half of the cake batter into the prepared baking dish.
- Sprinkle the cinnamon mixture over the first layer of batter.
- Add the remaining cake batter on top of the cinnamon layer.
- Drizzle the melted butter over the top of the batter.
Baking
- Place the baking dish in the preheated oven and bake until golden brown and a toothpick comes out clean.
- Allow the cake to cool slightly in the pan before serving.
Notes
Ensure butter is soft for easy creaming. Use accurate measurements for the best texture.