Ingredients
Scale
Cake
- 1/2 cup of butter, melted and cooled
- 1 cup sugar
- 2 eggs
- 1/2 cup of sourdough starter discard
- 1/2 cup of sour cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 3/4 cup of flour
- 1 tsp baking powder
- 1/2 tsp of baking soda
- 1 tsp of cinnamon powder
Topping
- ¼ cup sugar
- ½ cup brown sugar
- ¾ cup flour
- 1 tsp cinnamon powder
- ½ cup of cold butter, cut into cubes
Optional Topping
- chopped almonds
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 by 9-inch baking pan with non-stick spray. Line the baking pan with parchment paper, and spray it again. Set this aside.
- To make the crumble topping, combine all the crumble ingredients into a bowl, and use your hands, to squeeze the ingredients together until a crumble forms. Alternatively, you could add this to a stand mixer. Combine the ingredients with a paddle attachment set to low speed until your crumble starts to form. Remove the crumble and use your hands to press it together, then crumble it into large pieces. Place the crumble in the fridge, until it’s ready to use.
- In a large mixing bowl, or stand mixer bowl, combine eggs and sugar until you achieve a light and fluffy texture. Add in your melted and cooled butter, sourdough starter, sour cream, vanilla, and almond extract. Mix until well combined.
- In another large bowl, whisk together flour, baking powder, baking soda, and cinnamon. Then add in your dry ingredients 1/2 cup at a time. Make sure to not overmix. Pour the dough into the prepped pan and smooth it out so that it’s evenly spread. The dough will be sticky, so spray your spatula before using it to spread.
- Remove crumble from fridge and sprinkle onto batter.
- Bake this for 30-35 minutes. Then remove and place on a wire cooling rack. Slice and enjoy when cooled.
Notes
- Both discard and active starter work here. Discard keeps it quick and simple. An active starter will add more tang but requires longer fermentation time so plan ahead if using one.
- If using unsalted butter, add ¼ tsp of salt to the cake batter.
- Keep the butter cold until you’re ready to mix. This is what gives the crumble its texture. Don’t overwork it; you want chunky pieces, not a paste.
- Don’t overmix the batter. Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten and results in a tough, dense cake.
- All-purpose flour works best, but you can substitute whole wheat or einkorn flour for a heartier, nuttier flavor.
- You can use buttermilk or plain yogurt in place of sour cream. For a vegan version, coconut yogurt or soy yogurt works well.
- Replace butter with vegan butter or coconut oil, eggs with mashed banana, sour cream with vegan yogurt, and milk with almond or coconut milk. Add applesauce to help bind the batter.
- Store in an airtight container in the fridge for up to 1 week, or freeze tightly wrapped for up to 3 months.
- A glass pan works great, but metal pans or muffin tins also work and can result in slightly crispier edges.
- Try adding blueberries, lemon or orange zest, or other nuts like walnuts or hazelnuts for a fun twist.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 600 kcal
- Fat: 29 g
- Saturated Fat: 13 g
- Carbohydrates: 80 g
- Protein: 8 g