Ingredients
For the cake
- 1 cup sourdough starter (discard or active)
- 1/3 cup vegetable oil
- 1 large egg room temperature
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
For the swirl and topping
- 1/2 cup brown sugar for the swirl
- 1 tsp ground cinnamon for the swirl
- 1/2 cup brown sugar for topping
- 2 Tbsp unsalted butter melted
- 1 Tbsp flour for crumble
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a bowl, whisk together the sourdough starter, vegetable oil, and egg until smooth.
- In another bowl, mix together the flour, granulated sugar, salt, baking soda, and cinnamon.
- Gently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix.
Baking
- Pour half of the batter into the greased pan. Sprinkle evenly with the cinnamon swirl mixture.
- Add the remaining batter on top.
- For the crumb topping, mix together the brown sugar, cinnamon, melted butter, and flour. Crumble this mixture over the top of the batter.
- Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool in the pan for a few minutes, then slice and serve warm or at room temperature.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 15g
Notes
Serve with a dollop of whipped cream or icing. Pairs well with coffee or tea. Store in an airtight container at room temperature for up to three days, or refrigerate for an entire week. Freeze slices for up to three months.
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