Sourdough Discard Cinnamon Crumb Cake
User Reviews
4.3
48 reviews
Good
Sourdough Discard Cinnamon Crumb Cake
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This sourdough coffee cake is the perfect sweet way to use up sourdough starter discard! It's a moist vanilla bean-filled cake with tons of cinnamon and almond-scented crumb topping.
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Ingredients
Topping
- 2 cups all-purpose flour 241 grams
- 1 cup granulated sugar 198 grams
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- ¾ cup melted unsalted butter 170 grams
Cake Batter
- 1/2 cup unsalted butter 113 grams, room temperature, at least 65 degrees F
- 1 cup granulated sugar 198 grams
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup unfed/discard sourdough starter 227 grams
- 2 cups all-purpose flour 241 grams
- 2 tablespoons instant mashed potato flakes
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup whole milk 57 grams, room temperature
- powdered sugar for topping, optional
Instructions
- Preheat the oven to 350 degrees F and spray a 9x9 baking dish with non-stick cooking spray.
For topping:
- In a medium bowl, whisk together the flour, sugar, cinnamon, and kosher salt.
- Add the vanilla and almond extracts to the melted butter and pour the butter into the flour mixture, stirring until you have a uniformly moist mixture.
- Set aside while you make the batter.
For cake batter:
- In a large mixing bowl of a stand mixer, beat the butter and sugar until well combined and light yellow in color. About 3-5 minutes.
- Add the eggs, vanilla, and sourdough discard, mixing until smooth and scraping the bowl's sides and bottom as you go.
- In a medium bowl, whisk together the all-purpose flour, potato flakes, baking soda, salt, and baking powder.
- Add the flour to the butter/starter mixture, stirring until evenly combined.
- Add the milk and mix until smooth.
- Spread the batter in the prepared pan and sprinkle the crumb mixture evenly over the top.
- Bake the cake for 45 to 50 minutes, until a paring knife inserted in the center comes out clean, and the edge of the cake just barely pulls away from the pan.
- Remove it from the oven and cool on a rack. Once cooled sprinkle with powdered sugar if desired.
Equipments used:
Notes
- Recipe from King Arthur Flour
Nutrition Information
Show Details
Serving
1slice
Calories
663kcal
(33%)
Carbohydrates
96g
(32%)
Protein
9g
(18%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
394mg
(16%)
Potassium
133mg
(4%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Vitamin A
860IU
(17%)
Vitamin C
3mg
(3%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 663kcal | 33% |
| Carbohydrates | 96g | 32% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 394mg | 16% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
48 reviews
Good
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