Description
A soft, warmly spiced sourdough discard cinnamon roll cake with a cinnamon sugar swirl and glaze, perfect for brunch or dessert.
Ingredients
1 cup sourdough discard (100% hydration)
2 cups all-purpose flour
1 cup sugar
1/2 cup melted butter
1 cup milk
2 eggs
2 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
For cinnamon swirl: 1/2 cup brown sugar, 2 tbsp cinnamon, 2 tbsp melted butter
For glaze: 1 cup powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×9 or round pan.
2. In a bowl, whisk eggs, sugar, milk, melted butter, vanilla, and sourdough discard.
3. Add flour, baking powder, baking soda, and salt. Stir until just combined.
4. Pour half of the batter into the pan.
5. Mix brown sugar and cinnamon. Sprinkle half over the batter.
6. Pour remaining batter on top and sprinkle the rest of the cinnamon sugar mixture.
7. Drizzle 2 tbsp melted butter over the top.
8. Bake for 40-45 minutes until golden and a toothpick comes out clean.
9. While warm, whisk powdered sugar, milk, and vanilla to make glaze.
10. Drizzle glaze over the cake before serving.
Notes
Add chopped pecans or walnuts to the swirl for crunch.
Store covered at room temperature for 3 days or refrigerate for up to 5 days.
Warm slices before serving for best texture.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
- Cholesterol: 65
Keywords: sourdough discard cinnamon roll cake, discard recipe, easy dessert