Imagine transforming your leftover sourdough discard into a mouthwatering cinnamon crumb cake that's so irresistible, it'll have your family and friends begging for seconds! This isn't just another boring cake recipe - this is a culinary adventure that turns kitchen waste into a golden, fragrant masterpiece that combines the tangy complexity of sourdough with the warm, comforting embrace of cinnamon. Get ready to elevate your baking game and create a dessert that's both ingenious and absolutely delectable!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 9 servings
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar for topping
- 1/2 cup oats for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch square baking pan with butter or line with parchment paper for easy removal.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and sourdough discard, blending until smooth and well combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- For the crumb topping, mix brown sugar, oats, and an additional pinch of cinnamon in a small bowl. Cut in a tablespoon of cold butter using your fingers to create a crumbly texture.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the crumb topping generously over the surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 15-20 minutes. This allows the cake to set and makes cutting easier.
- Cut into 9 equal squares and serve warm. Optional: dust with powdered sugar or drizzle with a light glaze if desired.
Tips
- • Room temperature ingredients are key: Ensure your butter, eggs, and sourdough discard are at room temperature for the smoothest, most consistent batter. • Don't overmix: Gently fold your dry ingredients into the wet ingredients. Overmixing can lead to a tough, dense cake. • Crumb topping technique: Use cold butter and your fingertips to create a perfect crumbly texture for the topping. • Check for doneness: A toothpick with a few moist crumbs is perfect - it means your cake will be tender and not dry. • Storage tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature. • Serving suggestion: Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
