Cake for breakfast?
Cake for breakfast sounds like a sugar overload first thing in the morning, but when combined with the gut health benefits of sourdough, and delicious whole fruit, it can be almost good for you. At least that’s what I am telling myself. The best part is that the kids love it. Even my kiddos who usually snub breakfast will eat this cake. Did I mention that it is also pretty quick and easy?
This is the perfect breakfast idea for those bustling, crazy mornings when you don’t have time to stand at the stove flipping a dozen eggs and two pounds of sausage, and/or bacon. You can throw it together, and while it bakes up to perfection you can be getting other things done. Such as: fixing hair, dressing the baby, nursing, folding laundry, and the list could go on forever, but you get the gist.
You probably have all of the ingredients in your house already.
You can use just about anything your kids enjoy. The possibilities are endless. You can use berries and fruits of different kinds, or chocolate chips, nuts, or seeds. Maybe you want to use a bit of everything. You could even just make the base cake and add in nothing extra at all. It’s all up to you. My kids enjoy the recipe I am going to share here today, but we also have done blueberry, lemon poppy seed, and mixed berry.
You probably have all of the ingredients in your house already. If you do not have a sourdough starter I have a post on how to DIY one very simply here.
Go ahead and pre-heat your oven to 425℉. To get started you will need: 2c of all-purpose flour, 1/2t salt, 2t baking powder, 1t baking soda, 2t cinnamon (optional). You want to combine these ingredients in a small mixing bowl, and set aside. For the next part I like to use my KitchenAid stand mixer. You can use a large mixing bowl, and do it by hand if you prefer. Start by whisking together 1/2c of melted butter or coconut oil, 1c of sugar, 1t vanilla, and 1/2c sourdough starter. You do not need your starter to be active, you can use discard for this recipe. Once those are incorporated add in 2 eggs at room temperature, one at a time. Now gradually add in the dry ingredients you combined earlier.
The fun part
Now for the fun part. Adding in the add ins. We used strawberries and dark chocolate pieces on the day I took these pictures, and it was a huge hit! As I am writing this I have noticed that I am actually missing all of the pictures I took of the first steps. I am sorry about that, and promise that the next time we make this I will take new pictures and insert them then.
Moving on, you will want to fold in a cup or so of your favorite mix ins. If you are using frozen fruit it will cause the batter to stiffen up a bit, but it will still be delicious when it comes out of the oven. Be gentile if you are using fresh fruit.
Now lightly oil your pan and smooth your batter into it. Place in your pre-heated oven for 10 minutes then reduce heat to 350℉, and bake an additional 12 minutes.
Ways you can serve your sourdough breakfast cake
There are several ways you can serve your sourdough breakfast cake. Such as, topped with yogurt and fruit, with honey, you could make a glaze to drizzle over it, or just dig in! Any way you choose to eat it I hope you enjoy it. Leave me a comment here if you try it. You can also tag me on Instagram @thechattyhommaker.
The Best Sourdough Breakfast Cake
Ingredients
- 2c all-purpose flour
- 1/2t salt
- 2t baking powder
- 1t baking soda
- 2t cinnamon (optional)
- 1c sugar
- 1/2c melted butter or coconut oil
- 2 room temperature eggs
- 1/2 c sourdough discard
- 1t vanilla
- 1c mix ins
Directions
- Pre-heat your oven to 425℉.
- Add the first five ingredients to a small mixing bowl and whisk together. Set aside
- To a large mixing bowl, or the bowl of your stand mixer add, sugar, melted oil, vanilla, and discard. Whisk togehter until combined.
- Mix in eggs one at a time.
- Now gradually mix in the dry ingredients.
- Gently fold in your mix ins, blueberries, strawberries, nuts, chocolate chips…..
- Lightly oil a cake pan and smooth the batter into it.
- Place in your pre-heated oven for 10 minutes.
- Reduce heat to 350℉ and continue to bake for an additional 12 minutes.
- Serve with fruit and yogurt or just by itself and enjoy!
Notes:
- I sometimes like to sprinkle a little bit of sugar on top. The kids like it and it makes it just a bit prettier.
- If you use frozen fruit it will cause the batter to thicken up a bit and you may need to use your hands to smooth it into the pan for baking. It will still turn out just as delicious.
- This cake is good with any fruit, berries, or nuts, but is just as good plain jane.
