Description
This indulgent cake combines the comforting flavors of a cinnamon roll with the tang of sourdough, creating a moist and tender dessert perfect for any occasion.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240g) sourdough discard
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
For the Cinnamon Swirl:
- 1/3 cup (70g) brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a bowl, cream together the butter and granulated sugar until fluffy.
- Beat in the eggs, sourdough discard, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients.
- Pour the batter into the prepared pan and smooth the top.
- In a small bowl, mix together the cinnamon swirl ingredients. Drizzle over the batter and use a knife to swirl it through.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools slightly, whisk together the glaze ingredients. Drizzle over the warm cake before serving.
Notes
This cake can be made a day ahead and reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Sourdough cake, cinnamon roll, tangy desserts