Hello! Today I bring you another sourdough discard recipe.
I have always loved coffee cake (like these muffins & this almond version), or any crumb cake really, especially if it has an equal crumble to cake ratio. And throw in some lemon zest, raspberry & rhubarb. Ahhhh, **chef’s kiss**
Now, I know that strawberry rhubarb usually gets a bigger rep in the food world for being a match made yadi-yada. And usually I agree. They are great together.
However, I really like rhubarb with raspberry too because of they both have a little bite of tartness, which goes so well with the sourness from the discard. I’m a tart-flavor-fiend! See these Raspberry Rhubars for more of that flavor lovin’.
Sourdough Discard Coffee Cake
|Yield: 16 pieces|
Delicious fluffy coffee cake made with extra sourdough starter, big crunchy crumble topping and fresh fruit!
- Crumb topping:
- 56 grams (1/4 cup) butter, melted
- 34 grams (2 1/2 tablespoons) granulated sugar
- 34 grams (2 1/2 tablespoons) brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 96 grams (3/4 cup) all purpose flour
- 150 grams (3/4 cup) sourdough discard
- 61 grams (1/4 cup) sour cream or greek yogurt (* see note below)
- 72 grams (1/3 cup) vegetable oil (can be swapped with melted butter)
- 1 egg
- Grated zest of 1 lemon
- 150 grams (3/4 cup) sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 120 grams (1 cup) all purpose flour
- Fruit filling:
- 1/2 cup sliced rhubarb
- 1/2 cup raspberries
- 2 tablespoons sugar
- 2 teaspoons cornstarch, flour or tapioca starch
- Preheat the oven to 375 degrees and line an 8x8 inch square pan with a parchment sling in both directions.
- Crumble: In a small mixing bowl, combine the sugars, cinnamon, and salt and whisk together. Slowly pour in the melted butter and whisk until incorporated. Then add the flour, and mix with a rubber spatula until it just combines. Spread out on to a baking sheet, and squeeze some of the bits together with your hands to create large crumbs. Allow to firm up in the fridge while you mix up the cake batter.
- Fruit Filling: Quickly toss together the ingredients to coat the fruit and set aside.
- Cake: In a medium mixing bowl, combine the sourdough discard, sour cream/greek yogurt, egg and oil and whisk together. Add the zest, sugar, salt, vanilla, baking soda and spices. Fold in the flour with a spatula.
- Assembly: Pour most of the batter into the prepped pan, reserving about 1/2 cup of batter. Sprinkle the fruit mixture over top of the batter, and then dollop the remaining batter on top of the fruit. Finally sprinkle over the crumb topping.
- Bake: Bake the coffee cake for 35-45 minutes until a toothpick inserted comes out with a few crumbs. Allow to cool slightly before removing from the pan using the sling, dust lightly with powdered sugar (if desired), slice and serve.
*If you don't have greek yogurt or sour cream, just do a full cup of sourdough starter.
-You can use any combination of fruit you want, or skip the fruit entirely if you don't have any or don't feel like it!
It looks like a long list of ingredients. But this recipe is totally adaptable. Swap out the fruit for other berries or stone fruit. Leave it out entirely for just a basic coffee cake. Add some chocolate. There are no rules here.
We’re experiencing the beginning stages of the state starting to reopen, as Allegheny county is officially in the “yellow zone” now. School is still basically entirely online, apart from my fermentation class having a few lab days in the next couple weeks. And I’m going back to work at the bakery.
Everyone is tired of this. But cake helps!