The evenings are still dark where I live at this time of the year, and this is the time when I want to make recipes that makes me feel warm and cozy. This seasonal cinnamon cake with sourdough discard is just the recipe for this time of the year. It is easy to make and loved by everyone.

The warmth of the cinnamon mixed with the, sweetness of vanilla sugar and the additional layer of savoury sourdough starter, is a perfect combination of deliciousness in one cake. Serve with a hot cup of coffee or some hot chocolate to keep the cold at bay.

Using sourdough discard

This recipe is a good option to use the part of the sourdough starter you discard to control the size of your starter. When feeding your starter it is recommended to throw out or discard, some of your starter to not make it too big and unruly.

When you do not want to waste your precious sourdough starter that you have carefully fed and let grow, then use it for other recipes.

The addition of sourdough discard to this recipe, gives the cinnamon cake an extra layer of flavour to a simple cinnamon cake.

Substitutes

I use oat milk most at the time in my cooking, so even in this recipe and I do not taste anything different.

Vanilla sugar is a Scandinavian product that is caster sugar with vanilla. If you cannot find it, you can substitute it with vanilla extract. For the two teaspoons vanilla sugar, substitute one teaspoon vanilla extract.

Variations

If you want to feel more adventurous, you can add some cardamom into the sugar and cinnamon sprinkle.

For other sweet delicacies for this season, see my Pinterest board holiday sweets that has all the treats gathered in one convenient place.

Some other cinnamon sweet treats to try, are my easy puff pastry cinnamon swirls or my apple pancakes with cinnamon.

Another holiday sweet treat, I usually make at this time of the year are saffron pancakes a perfect treat for dark winter mornings.

Print Recipe

Cinnamon cake with sourdough discard

The warmth of the cinnamon mixed with the, sweetness of vanilla sugar and the additional layer of savoury sourdough starter, is a perfect combination of deliciousness in one cake. Serve with a hot cup of coffee or some hot chocolate to keep the cold at bay.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: Basics

Keyword: cake, cinnamon, sourdough discard

Servings: 10 portions

Ingredients

• 2 eggs
• 200 ml sugar
• 300 ml flour
• 2 tbsp baking powder
• 2 tsp vanilla sugar
• 1 tsp cinnamon ground
• 70 g butter softened
• 100 ml milk
• 75 g sourdough discard

Cinnamon sprinkle

• 1 tbsp sugar
• 1 tsp cinnamon

Instructions

• Set the oven to 175 °C (350 °F).
• Take the butter out of the fridge and left soften on the kitchen counter.
• Prepare a pan with butter and breadcrumbs or baking paper.
• Whisk egg and sugar in a bowl, until fluffy and white.
• Mix flour, baking powder, vanilla sugar and cinnamon in a bowl, before adding it into the egg mixture.
• Stir to combine.
• Add the softened butter, milk and sourdough discard to the batter and whisk together into a smooth batter.
• Pour the batter into the prepared pan and spread evenly.
• Combine the sugar and cinnamon for the sprinkle and divide evenly over the cake batter.
• Use a fork to make a swirly pattern in your batter and get the cinnamon sprinkle to penetrate the batter.
• Put the pan in the oven on the lower level for forty minutes.
• Take out and let cool down before taking it out of the pan.

Notes

I use oat milk for the liquid and it works just as good.

Make your own vanilla sugar using caster sugar and a vanilla bean pod.