Always looking to use up sourdough discard? This buttermilk sourdough discard cake is dense and delicious with coffee or for dessert.
I always have sourdough going on the counter. The more you bake, the less discard you have. But sometimes life gets busy and the discard is filling up the jar in the fridge so you need more ideas to use it up! Dairy-Free Discard Pancakes are the first thing I reach for, because the kids can help cook them.
Sourdough Lemon Pound Cake is a bright, cheerful option. Want savoury? I promise you can make homemade tortillas in a pinch, they really aren't that difficult. Sourdough Discard Tortillas have an amazing taste for Taco Tuesday.
Key Ingredients
Flour - I keep a big ol bucket of organic all-purpose flour on hand for quick baking. I don't always need to use fresh ground flour this way, when I'm short on time.
Eggs - Eggs help hold things together and create a really rich taste.
Butter - This is a dense, almost pound cake like cake, so lots of yummy butter!
Buttermilk - I love the tang of this added to our sourdough.
Discard - You don't need active starter here, but it's totally fine to use it if you don't have discard ready.
Sugar - Granulate sugar is perfect in tasty treats. We do use organic when we can find it in bulk.
How to Make Sourdough Discard Bundt Cake
***See recipe card below for precise measurements and instructions.***
Step 1: Cream butter and sugar, then add remaining wet ingredients.
Step 2: Add dry ingredients and use a spatula or dough whisk to combine.
Step 3: Add batter to greased bundt pan.
Step 4: Bake until golden and done all the way through. Rest for 15 minutes before removing to a rack.
FAQs
I love to freeze cakes. It will stay freshest when not sliced - so you could cut the cake into fourths, for example. Wrap each section well before placing in a bag or container for later. If you'll eat it quickly then you can freeze slices, especially if you only want to thaw a slice at a time. Remove from the freezer at night and unwrap, then let thaw overnight and it's ready for breakfast.
You can do a simple glaze of milk and icing sugar. Whip up buttercream frosting. Even just dust with powdered sugar through a sieve. Blackberry Glaze is also a great option to add a great colour contrast.
Photos by Dante from Shire by the Sea
More Cake Recipes
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Sourdough Bundt Cake
Ingredients
- 1 cup sugar
- 1 cup butter room temperature
- 4 large eggs
- ⅓ cup buttermilk
- ½ sourdough starter or discard
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Pre-heat oven to 350°F and grease a bundt pan.
- Beat butter and sugar in a stand mixer or bowl with hand mixer until fluffy.
- With mixer on low, add eggs one at a time until each is well incorporated.
- Now add buttermilk, vanilla, and sourdough discard until well mixed.
- Add the flour, baking powder, and salt with danish dough whisk or wooden spoon until all ingredients are just combined.
- Pour into prepared bundt pan and bake for 30-35 minutes or until lightly golden brown on top and beginning to move from the sides of the pan.
- Let rest in pan for 10-15 minutes before carefully removing to a wire rack to cool completely.
Notes
- Top any way you like - powdered sugar, icing, glaze, fruit and whipped cream!
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