Sourdough Starter Discard Coffee Cake Recipe
This coffee cake is a delicious way to quickly use up sourdough starter discard! My kids describe this coffee cake as a cross between a pancake and powdered sugar donut! Yum!
A sourdough starter requires daily feeding if kept at room temperature, but on days when I am not baking, it can rest in the refrigerator for up to a week between feedings.
Not to worry! This can be a very simple process and the feelings of wastefulness can be cured with a few simple recipes, just like this one! I have several other recipes for using discard on my blog, including crepes, banana bread and crackers.
When I am not in the mood or don’t have time to bake with my discard, there are several ways I can make it disappear. I can either feed it to our chickens or pig, put it in a jar and refrigerate it for later, compost it or simply throw it away. This is truly ‘discarding.’
INGREDIENTS:
200 GRAMS SOURDOUGH STARTER DISCARD
4 TABLESPOONS BUTTER, DIVIDED
1 HEAPING TABLESPOON BAKING POWDER
2 TABLESPOONS SUGAR
1 TABLESPOON OATMEAL
1 HEAPING TABLESPOON BROWN SUGAR
1 TABLESPOON POWDERED SUGAR
1 HEAPING TEASPOON GROUND CINNAMON, DIVIDED
1/4 TEASPOON SEA SALT
HOW TO MAKE SOURDOUGH STARTER DISCARD COFFEE CAKE
1. If the sourdough starter has been stored in the refrigerator, let it sit at room temperature for thirty minutes. Preheat the oven to 400 degrees.
Preheat a cast iron skillet. Setting the oven to medium heat and letting the skillet slowly creep up to temperature allows it to cook evenly and be nonstick.
2. Add the starter, baking powder, 2 tablespoons of butter, sugar, half of the cinnamon and sea salt in a mixing bowl. Whisk it together.
Add two tablespoons of butter to the skillet and swirl it around the bottom and sides of the pan. It will begin to turn bubbly and brown, just like the browned butter I use in my snickerdoodle recipe on the blog! Browned butter has definitely become a lasting obsession in my kitchen!
3. Pour the batter into the skillet and gently spread it out. Sprinkle the top with the oatmeal, brown sugar and remaining cinnamon. Watch as the coffee cake begins to lightly fry along the edges of the pan. After about two minutes, the edges will be slightly crisped and cooked. Place the skillet in the oven to finish cooking for about ten minutes.
4. After the coffee cake has cooled a bit, my boys like to dust their slice with powdered sugar.
To be honest, my favorite way to make a discard disappear in the most delicious way possible is by baking with it!
Full recipe here:
Would you like to learn more about simple recipes, preserving food or gardening? Visit my website at ninnescahmade.com
Thank you so much for stopping by my kitchen!
- Meg
What would you like to learn more about simple recipes, preserving food or gardening? Visit my website at ninnescahmade.com
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Crumbly Cardamom & Cinnamon Coffee Cake Recipe | But There's No Coffee in It!
I love cardamom and I love it even more when it’s combined with cinnamon. Funny enough this cake does not contain any coffee. The name suggests that you should be eating this alongside a coffee. This cake and coffee sure go well together. It has been selling pretty well on the coffee bar at work lately, so I thought I’d share the recipe here too. Once again using my Lloyds Pans pizza pan as I did for the brownie, blueberry slice, and raspberry crumble cake. As of now I think the pan has been used more often for other bakes than pizza. Just goes to show the versatility of it. The dimensions of it are 8in x 10in x 2.25in (20cm x 25cm x 5.5cm). You can bake the cake in a pan that is larger.
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The best SOUR CREAM COFFEE CAKE recipe!
#weekendatthecottage #easydeliciousrecipes #coffeecake
For the full recipe:
Grab a coffee and get ready to chat - this SOUR CREAM COFFEE CAKE is so fantastic, it’s the talk of the town!
We’ll begin with a huge shout out to Carol’s mom, affectionately known as the one, the only, Gramma Judy. She’s shared another fabulous treat for everyone to enjoy, her SOUR CREAM COFFEE CAKE RECIPE. If you’re new to Weekend at the Cottage, don’t miss her equally tasty offering, BLUEBERRY MUFFINS.
This delicious, rich cake is the perfect snack whenever friends drop by for an afternoon or after-dinner visit. If you’ve made use of coffee cake mixes in the past, we know you’ll find this much more pleasing. PIN this recipe to your favourite dessert board or bookmark the page for future reference.
When it comes to easy coffee cakes, this one exceeds all the rest.
Let’s find out why:
INGREDIENTS
We all commented on how easy this SOUR CREAM COFFEE CAKE is to make. Follow Judy’s straightforward instructions to the letter and you’ll have stellar results.
Make sure the butter and eggs are at room temperature for best results. Using soft butter ensures the sugar almost melts into it when you beat them together, and we find using room temperature eggs makes for a fluffier batter.
SOUR CREAM AND TOPPING
We made the cake once just to test out the recipe, then again with a few adjustments, namely using an organic sour cream from a local dairy in Prince Edward County. Upon tasting it, we instantly understood that the recipe is all about the sour cream. Oh wait, it’s also about chocolate!
A coffee cake with chocolate needs to really deliver on that cocoa flavour. For best results, we suggest using premium quality chocolate along with the sour cream. Choosing a higher quality takes the flavour off the charts.
Judy mentioned that the topping can be tweaked to accommodate people’s taste; she has made it without the coconut, with less cinnamon, and so on. On the second attempt, we doubled the quantity of topping and loved it.
SERVING IT UP
Like us, you will probably find yourself making this recipe again and again, it’s that good. One warning: serve smaller pieces from the get-go because everyone will ask for seconds!
We got all fancy serving this cake for a coffee klatch, choosing a matching china dessert service. Doing so makes the enjoyment of it extra special.
Looking for a complete diner menu idea? We’ve got some ideas. Begin your evening with our RADICCHIO AND CITRUS SALAD. Follow with our CHICKEN PARMESAN CASSEROLE served with a side of GREEN BEANS ALMONDINE. Finish with this coffee cake as the perfect finishing touch.
A rich and crumbly cake dotted with spiced chocolate and coconut – this SOUR CREAM COFFEE CAKE is a heavenly treat!
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Coffee Cake | Basics with Babish
This video is sponsored by Trade Coffee. Get 30% off your first bag of coffee when you click here:
The perfect accompaniment to your morning coffee is, unsurprisingly, a confection known as coffee cake. Containing no actual coffee, it is instead a lightly sweetened pound cake that's essentially just a vehicle to get streusel into your mouth as quickly and efficiently as possible. Maybe just make the streusel part and eat it by the spoonful if nobody is around to judge you.
Recipe:
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My mamaws cinnamon coffee cake recipe!
Chocolate Coffee Cinnamon Rolls Recipe
Making chocolate coffee cinnamon rolls. Cinnamon, chocolate, and coffee, what more could you want? These mocha cinnamon rolls are sinfully good and pretty easy to make too!
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Mocha Cinnamon Rolls – Deliciously soft and fluffy cinnamon rolls that are loaded with chocolate flavor, and stuffed generously with a cinnamon sugar filling. The BEST chocolate cinnamon rolls! Mocha coffee cinnamon rolls recipe for you to try!
If you love this how-to-make mocha cinnamon rolls recipe, let us know what you think in the comments below! #dished #cinnamonrolls #chocolate
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Equipment used in this video:
Camera:
Camera Lens:
Cooking Bowls:
Ramekins:
Mini Whisk:
Rolling Pin:
Red Spatula:
Chef's Knife:
Baking Dish:
Food used in this video:
Flour:
Instant Yeast:
Cocoa Powder:
Granulated Sugar:
Salt:
Instant Coffee:
Vanilla Extract:
Brown Sugar:
Ground Cinnamon:
Milk Chocolate Chips:
Icing Sugar:
0:00 Preparing the chocolate rolls
1:04 Baking the chocolate rolls
1:50 Serving the chocolate rolls
Ingredients for making chocolate cinnamon rolls:
For the Dough:
4 cups (500g) all-purpose flour
2 and 1/4 tsp instant yeast
1/2 cup (50g) cocoa powder
1/2 cup (100g) granulated sugar
1/2 tsp salt
1 cup (240ml) warm milk
2 tbsp instant coffee
1/4 cup (56g) melted butter
1 large egg
2 tsp vanilla extract
For the Filling
1/2 cup (115g) melted unsalted butter
1 cup (200g) light brown sugar
2 tbsp ground cinnamon
1 cup (175g) chocolate chips
For the Topping:
8 oz (225g) softened cream cheese
1/4 cup (56g) softened unsalted butter
1 and 3/4 cups (218g) icing sugar
1/4 cup (25g) cocoa powder
1 tsp vanilla extract
➡️ If you recreate this chocolate coffee cinnamon rolls recipe please link and mention us in your video so we can find you and give you a shout-out!
This mocha coffee cinnamon rolls recipe is part of our essential recipes series:
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