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.
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.