Lemon Cardamom Sourdough Coffee Cake
This is a recipe for a simple, quick, and easy Lemon-Cardamom Sourdough Coffee Cake using sourdough discard. Makes one 8" x 8" cake, serves nine people.
Equipment
- 1 Large Bowl
- 1 Small Bowl
- 1 Whisk
- 1 Spatula
- 1 Digital Metric Scale
- 1 Cake Pan 8x8 in square (20x20 cm)
Ingredients
Topping
- 43 g Brown Sugar 1/4 cup packed
- 60 g All Purpose Flour
- 2 T Butter or Margarine
- 1 tsp Cinnamon, ground
- 1 tsp Cardamom ground
Cake
- 140 g Sourdough Starter Discard
- 1 ea Egg, Whole
- 1 ea Egg White
- 2 T Vegetable Oil
- 150 g Vanilla Greek Yogurt or non-dairy substitute
- 1 tsp Vanilla Extract
- 1 Large Organic Lemon, zested and juiced (2 T lemon juice)
- 75 g Granulated Sugar
- 200 g All Purpose Flour
- 1 ¼ tsp Baking Powder
- ¼ tsp Salt
Instructions
- Preheat oven to 350°F / 176°C.
- Prepare the cake pan with spray oil and set aside.
Topping
- Prepare the topping by mixing together the brown sugar, flour, cinnamon, cardamom. Add two tablespoons of butter (or margarine). Use fingers to work the butter into the dry ingredients until crumbly. Set aside.
Cake Batter
- In a large bowl, add sourdough starter discard, egg, egg white, oil, yogurt, vanilla extract, sugar, zest and lemon juice. Whisk together and set aside.
- In a small bowl, mix together all purpose flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix together until smooth (about 30 hand strokes). No need to use a mixer.
- Pour the batter into the prepared cake pan.
- Sprinkle topping evenly over the cake batter.
- Bake at 350F/176C degrees for 30-35 minutes until a toothpick in the center comes out clean.
- Allow the cake to cool for 30 minutes before serving.