Sourdough Cinnamon Crumb Cake
I’m still on a sourdough kick…and this sourdough discard recipe has to be my current favorite. Coffee cake with a delightful pile of streusel on top. Pour yourself a cup of tea or coffee, grab a slice and unwind into a peaceful moment.
The cake has a slight tang from the sourdough flavor and uses up that jar of unripe discard you probably have buried in the back of your fridge. Bonus, it’s simple to put together and ready to eat within an hour.
Sourdough Cinnamon Crumb Cake- (Recipe slightly adapted from King Arthur Flour)
I cut the original recipe in half, swapped potato starch for corn starch and baked in a 9x9 ceramic pan.
Ingredients:
Streusel Topping:
1 cup All-Purpose Flour
1/2 cup granulated sugar
1 teaspoon cinnamon plus 1/4 tsp
1/4 teaspoon salt
1 /2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 tablespoons unsalted butter, melted
Cake Batter:
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg, at room temperature
1 1/2 tsp vanilla extract
1/2 cup sourdough discard
1 cup All-Purpose flour
1 1/2 tsp corn starch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 cup milk, at room temperature
Powdered sugar
Directions:
Preheat the oven to 350°F. Grease a 9" square pan. (I use cooking spray)
To make the crumb topping: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Add the vanilla and almond extracts to the melted butter. Add the butter to the flour mixture, stir until the mixture is combined and moist. Set aside.
To make the batter: In a large bowl, beat the butter and sugar together. Add the egg, vanilla, and sourdough starter, mixing until smooth and scraping down the sides of the bowl.
In a medium bowl, whisk together the all-purpose flour, corn starch, baking soda, salt, and baking powder. Add to the wet ingredients, stirring until evenly combined. Add the milk and mix until fully incorporated.
Pour the batter in the prepared pan. (use a spatula to evenly spread) Sprinkle the crumb mixture over the top.
Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove cake from the oven and cool on a rack; dust the top with powdered sugar if desired.
Store the cake covered with plastic wrap at room temperature for three days.
Don’t have any starter? Here’s a recipe to make your own, just be mindful it takes about a week to be ready for use.
I’ve made this recipe a couple times the past few weeks and it never lasts more than a day. The crumb and cake are an addicting combination. If you are looking for a kid friendly kitchen adventure, I would suggest gathering together and delegating tasks around the table. Cake is a delicious reward!
