Sourdough Crumb Cake

Our Sourdough Crumb Cake is the perfect way to use your sourdough discard and turn it into a delightful cake with a perfect blend of flavors and textures.

Servings slices

Calories 422kcal

Author Courtney

Ingredients

Crumb Topping

1 1/4 cups all purpose flour 156 grams
1 tablespoon cornstarch
1 teaspoon cinnamon
6 tablespoons salted butter softened
1/4 cup sugar 50 grams
1/2 cup light brown sugar packed, 110 grams

Crumb Cake

1 1/2 cup all-purpose flour 120 grams
1 tablespoon cornstarch
1 teaspoon baking powder
6 tablespoons salted butter softened
1/2 cup granulated sugar 100 grams
2/3 cup sourdough discard 184 grams
1 large egg
1/4 cup milk 62 grams
2 teaspoons vanilla extract
powdered sugar for dusting, optional

Instructions

Crumb Cake Topping

Combine all of the ingredients in a bowl using your clean hands until it's the consistency of wet sand. Set aside.

Crumb Cake

Preheat oven to 350 degrees F.
Grease 8x8 or 9x9 inch pan and set aside.
Sift together the flour, cornstarch, and baking powder, set aside.
In a large bowl cream the butter and sugar until fluffy.
Add the discard, egg, milk, and vanilla.
Slowly mix the dry ingredients into the wet ingredients until combined.
Pour cake batter into the desired baking dish, we use a springform pan.
Top batter with crumb topping
Bake for 35 minutes or until a toothpick inserted into the cake comes out clean.

Video

Nutrition