Ingredients
Cake Batter
- 1 cup sugar
- ½ cup butter, softened
- 1 tsp vanilla extract
- 2 eggs
- ½ cup milk
- ½ cup sourdough discard
- ½ cup sour cream
- 1½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Crumb Middle Layer
- 1 cup all-purpose flour
- 1 cup brown sugar
- 3 tsp cinnamon
- ½ cup butter, melted
Instructions
- Prepare the Batter: Beat the softened butter, sugar, and vanilla extract together until the mixture is light and fluffy. Add the eggs, milk, sourdough discard, and sour cream, mixing until well combined.
- Add Dry Ingredients: Gently stir in the all-purpose flour, baking powder, and salt until just combined without overmixing to keep the cake tender.
- Make Crumb Topping: In a separate bowl, combine flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture becomes crumbly with some lumps.
- Layer the Cake: Grease a 9×9-inch baking pan. Spread half of the batter evenly in the pan. Sprinkle half of the crumb topping over the batter. Add the remaining batter on top, followed by the rest of the crumb topping.
- Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool Before Serving: Let the cake cool in the pan for about 15 minutes before slicing and serving to allow the flavors to settle and the crumb topping to firm up.
Notes
- Make sure your sourdough discard is unflavored and not too acidic for the best taste.
- You can substitute half-and-half for milk to make the cake richer.
- For extra crunch, sprinkle chopped nuts over the crumb topping before baking.
- This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Reheat slightly before serving to refresh the crumb texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
