Sourdough Discard Coffee Cake With Brown Butter Crumble

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If you’re looking for the perfect accompaniment for a cup of tea or coffee, look no further. This Sourdough Discard Coffee Cake With Brown Butter Crumble is perfectly moist and tender then topped with a rich nutty brown butter crumble topping to finish it off. Great addition to any brunch table or as a dessert after any meal.

Every week when I feed my sourdough starter, I like to make use of the discard instead of just throwing it away. It is perfect for making cookies, biscuits, pancakes and cakes, giving them a moist and tender texture and a slightly tangy flavor. It will even extend the life of your cake, making it stay softer a bit longer.

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What You Need To Make This Cake

Equipment:

  • Mixing Bowls: Having mixing bowls in a variety of sizes is helpful when preparing a recipe. I prefer glass mixing bowls because they are easy to clean and do not have a reaction with acidic ingredients.
  • Measuring Cups & Spoons: When baking it is very important to have exact measurements. Having the right tools for the job helps. Using sturdy measuring tools will give you the precise amounts that you need for your recipes.
  • Electric Hand Mixer: Using a electric hand mixer will make the job of mixing your ingredients much easier.
  • Spring Form Pan: This recipe calls for a 9” Spring Form Pan. I like to use one with a pedestal base to catch any drippings that might seep out.

Ingredients:

  • All Purpose Flour: A good all purpose flour works best for this recipe.
  • Sugar: This recipe calls for both Granulated Sugar and Dark Brown Sugar. Both adding sweetness and texture.
  • Ground Cinnamon: For added warmth.
  • Chopped Pecans: for added crunch.
  • Butter: I always opt for unsalted butter so that I can control the salt content in my recipes. Browning the butter will add a rich nutty flavor.
  • Baking Powder & Baking Soda: These are the leavening agents in the recipe, giving this cake rise and a soft airy texture.
  • Cornstarch: This produces a softer more tender cake.
  • Salt: Adding a pinch of salt to sweet recipes, enhances the flavors in that recipe.
  • Eggs: This is the binder in the recipe adding structure to the cake.
  • Vanilla Extract: I always opt for pure vanilla extract due to its intense vanilla flavor
  • Sourdough Discard: This will add a slight tangy flavor to your recipe and help produce a softer more tender crumb.
  • Buttermilk: Produces a light and fluffy texture.

Tips For Making The Perfect Coffee Cake

  • Use A Spring Form Pan: This is the perfect vessel to cook this cake, giving it plenty of room to rise and also allowing for easy removal without loosing any of that sweet crunchy crumble topping.
  • Baking Spray: I like to spray my pan with baking spray before filling it. This will prevent sticking and allow for easy removal.
  • Room Temperature Ingredients: Using room temperature ingredients will allow them to blend in with one another smoothly without lumps.
  • Aluminum Foil Cover: If the top of the cake starts to brown too quickly while cooking, just loosely cover it with a sheet of aluminum foil. This will prevent that sweet crunchy topping from burning.
Sourdough Discard Coffee Cake With Brown Butter Crumble
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Sourdough Discard Coffee Cake With Brown Butter Crumble

Recipe by BrendaCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

30

minutes
Cooking time

55

minutes

This Sourdough Discard Coffee Cake With Brown Butter Crumble makes a perfect addition to any brunch table or as an after dinner dessert. The cake is moist and tender and topped with a rich nutty crumble.

Ingredients

Directions

  • Preheat oven to 350º.Generously spray a 9” Spring Form Pan with baking spray and set to the side.
  • For The Crumble Topping
  • Place the butter in a small saucepan set over medium heat. Cook stirring occasionally until liquid turns golden and brown bits start to form at the bottom of the pan. Remove from heat and allow to cool.
  • In a medium mixing bowl, whisk together the flour, dark brown sugar, pecans and cinnamon until combined. Add the cooled brown butter, brown bits and all. Using a fork, mix together until combined. Place in the refrigerator until ready to use.
  • For The Cake
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cornstarch and salt until combined.
  • In a separate mixing bowl, beat the butter and sugar together using a hand mixer until combined. Beat in the eggs, one at a time beating after each addition. Beat in the vanilla extract, sourdough discard and buttermilk until smooth. Fold the dry ingredients into the wet ingredients until incorporated.
  • Place half of the cake batter into the prepared spring form pan. Place half of the crumble on top. Add the remaining cake batter and top with the remaining crumble.
  • Place in the preheated oven and bake for 50 – 55 minutes or until toothpick inserted in the center comes out clean and the crumble topping is golden brown. If the crumble topping is browning too quickly, loosely cover it with a piece of aluminum foil. Remove from oven and allow to cool completely. Once cooled, remove ring from pan and serve.
  • Enjoy.