Raspberry Sourdough Discard Breakfast Cake

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What’s better than cake for breakfast? Raspberry sourdough discard breakfast cake, that’s what!! Honestly, the best cake ever, this sweet tangy cake is fresh and tasty. Give it a try and I bet it doesn’t stay a breakfast cake…

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Cake is usually a disappointing affair for me, I’m not going to lie..

A general feast for the eyes doesn’t usually tend to transfer to a feast for the tastebuds, in my experience, and I’m always disappointed.

Cake should be moist, sweet and fluffy with a good ratio of filling or topping to cake.

Back to the goldilocks way, not too much, not too little, just the right amount!

After trying time and again, I can officially say I found THE best cake in the entire world! It was made by me, so I should probably let other people tell me that, but I cannot be modest with this!

It’s a combination of a family recipe with a few tweaks here and there as I’ve learnt to bake with sourdough, and I’m really happy with it.

So this cake now rivals our Sourdough Discard waffles for a yummy way to use up the excess!

Why you’ll like this Raspberry Sourdough Discard Breakfast Cake

• It’s light and fluffy
• It’s easy to whip together
• I have used raspberries in it, but you could use any fruit, frozen or fresh, so it’s versatile
• You can use a loaf tin, or a cake pan, whatever you have at hand, so it’s flexible
• It is not confined to just breakfast, so break it out for an afternoon tea, or as a baked treat to give. You won’t be sorry!

What you might need:

Mixing bowls

A spatula or dough whisk

A cake dish or loaf tin

Ingredients

Butter

Granulated sugar

Eggs

Milk

Vanilla Extract

Sourdough Discard

All Purpose flour

Cornstarch

Salt

Baking powder

Baking soda

2 cups frozen raspberries

Some tips:

Make sure your ingredients are at room temperature.

Really cream the butter and sugar well to give the fluffiest base to work from.

If you bake and find the fruit sinking to the bottom, try tossing the fruit in flour before adding to the batter and they should stay buoyant. I haven’t had a problem with it so far but other fruit may vary.

Method

• Pre-heat the oven to 350f/180c and grease your chosen vessel!
• Start by creaming the sugar and butter together in a bowl or a stand mixer until pale and fluffy.
• When fluffy, add the eggs one at a time, the milk, sourdough discard and vanilla and combine well. (make sure to scrape down the sides if you are using a stand mixer, the times I forget and end up with lumps in the batter!!!)
• In a separate bowl, combine the dry ingredients.
• Switching to a dough whisk or spatula, add the flour slowly until just combined. Don’t over mix at this stage, a few flecks of flour is ok in the batter. Add the raspberries and again, stir just to combine.
• Pour into the dish and bake for 45-50 mins, or until a skewer comes out clean.
• Allow to cool in the dish and serve still slightly warm.

If there are any leftovers, they will store in an airtight container for 3-4 days at room temperature. But I am willing to bet there won’t…

Other ways to enjoy this cake:

I used raspberries in mine, as I had a bunch of frozen ones from our summer bounty, but this would work just as well with any berry.

Some other combinations to try would be apple and blackberry for an autumn twist, or try throwing some peaches in with your raspberries to prolong that summer feeling for as long as possible!

Are you a cake lover or not so much? Let me know what your favourite cake is in the comments below, and as ever sharing is caring. Next time, friends x

Other post you may enjoy:

Sourdough Discard Brownies

Easy Sourdough Banana Muffins

Strawberry Sourdough Discard Scones

What is Sourdough Discard and what do I do with it?