Hey everyone welcome back! So in the in the near constant struggle to use up the
sourdough starter discard or cast off. And on the victory of an amazing banana
bread that I made last week. Today I'm gonna make a coffee cake with the
Sourdough starter. So in this bowl I have flour and I added to it salt, baking soda, and
cinnamon. Give that a stir, and now I'm going to put in some nutmeg. Freshly
grated nutmeg, because I think nutmeg and cinnamon just go together really well. It
would work excellent in this cake. Great! So give that another mix just to bring
everything together. And now we'll move on to the butter, and the butter just
goes in. We'll give that a really quick cream with the hand blender. Once
the butter has had that initial creaming, in goes sugar and cream those together
completely. Next in is a little bit of vanilla and one egg. Just continue
creaming that until it's fully combined.
Now it's time for the sourdough starter. This is starter that I need to feed
today and instead of just throwing it away...
like I probably would have done today because I'm not baking bread. I'm gonna
use it. Now we put this into a cake. I'm giving it a stir first to homogenise it
and make sure that I de-gas it a little bit. Putting this in the cake, not for the
yeast, the yeast aren't going to give this any leavening I'm putting it in the
cake for the flavour. it's going in, in the place of sour cream, or some other sort
of sour acid component. So all of the flavours from the lactobacillus are
really gonna pump up the flavours in this cake. And it's gonna go a long way to
giving a really nice soft texture to the cake. So we'll just beat that in. Great so
that's it for the beater. And before I put the starter away for the night, I'm
going to feed it so that it's ready to go tomorrow when I'm going to bake some bread.
Next up I'm gonna make the topping before I mix these two ingredients
together, just so that I'm ready to sprinkle it on as soon as the leavening
agent starts to rise. So into this bowl goes brown sugar, flour, cinnamon, and some
butter. And I'm just gonna squish that together with a fork. Once I've got that
to a nice consistency set it aside and I'll put the flour in a little bit at a
time and just mix it in with the spatula.
There you go. So into a 9x9 pan, this is a nonstick pan but I still put a little
bit of butter on the sides on the bottom and a little piece of parchment paper as
well, just to make sure that I can get it out. So smooth that out just a bit.
Give your spatula a bit of a scrape to
make sure that you get all the cake into the pan. And then sprinkle on the topping.
I'd spread it over the top a little bit after you sprinkle it on just
to make sure you get it even. Then into a preheated oven.
Let's give it a taste, that is really good.
You got that tang from the sourdough starter bringing in just that little bit
in the bottom. And then the topping has sunk into the cake and you've got like
really nice caramel bits in the middle. I think this would be really good
if you could put nuts it, like walnuts or pecans or pretty much any
kind of nut would go really well in this. You could change up the spicing quite a
bit, put in different warm spices just to kind of take it in a different direction.
And if you don't have sourdough starter, just use sour cream or yogurt, you'd come
to pretty much the same place. So I'm gonna finish my piece of cake. Thanks for
stopping by see you again soon.
How to make sourdough cinnamon coffee cake.