Whole-grain cinnamon coffee cake, made using the discard instead of sour cream

Ingredients

Batter

• 8 tablespoons unsalted butter, at room temperature, at least 65°F
• 1 cup (200g) brown sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 cup (227g) sourdough starter, unfed/discard
• 2 cups (240g) white whole wheat flour
• 1 tsp nutmeg
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon table salt
• 0.5 cup (114g) milk, at room temperature

Crumb topping

• 1 cup (120g) white whole wheat flour
• 0.5 cup (100g) brown sugar
• 2 tsp ground cinnamon
• 0.5 tsp ground cloves
• 0.5 tsp table salt
• 1 tsp vanilla extract
• 0.5 teaspoon almond extract
• 6 tablespoons unsalted butter, melted

Directions

1. Mix all of the crumb topping ingredients together in a bowl, leaving no lumps or dry spots. Set aside.
2. Whisk the dry ingredients of the batter together in a bowl. Set aside.
3. Cream the butter and sugar together. Slowly add the starter, eggs, and vanilla extract. Add the dry ingredient mixture, then slowly pour in the milk while the mixer is running.
4. Bake in a 9x9” pan at 350°F for 45-50 minutes, or until toothpick is clean.

Notes

• Cool before serving, but like many coffee cakes, it’s even better the next day.
• Leftovers store well on the counter top.
• A whole grain adaptation from a King Arthur Baking recipe.