½cupsour creamit is excellent with vanilla Greek yogurt
⅓cupmilkdon’t use cream, it dries out the bread
Instructions
Preheat the oven to 350 °F. Butter or grease a 9x13 baking dish. Set aside.
Crumble
In a medium mixing bowl, add the flour, brown sugar, cinnamon, and melted butter.
Use a fork until all ingredients are combined. It will look like wet sand. Set aside.
Filling
To make the filling, whisk the brown sugar, flour, and cinnamon in a bowl. Set aside.
Cake
In a mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, add the brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until all ingredients are combined.
Add the sourdough discard and sour cream. Mix well.
Add half the flour mixture, mix until the flour is almost incorporated, and add the milk. Mix well.
Add remaining of the flour and mix to combine
Assembly
Pour half of the cake batter into the prepared baking dish. Spread evenly.
Sprinkle the filling evenly on top of the batter. Don’t mix
Carefully, add the remaining batter on top of the filling. I used a large spoon to add the batter. This way I did not have to spread it as much with the off-set spatula and the filling did not mix.
Add the crumble on top of the batter.
Bake in the preheated oven for 38-43 minutes. The cake will be golden and when you insert a toothpick in the middle it will come out clean.
Notes
BAKER’S NOTES:
o Enjoy with coffee, tea, milk, or morning hot chocolate.
o Storage: Store for 3-4 days at room temperature in an airtight container.
o Have fun with the recipe:
▪ Add different spices: Nutmeg, ginger, cloves
▪ Add nuts like pecans or walnuts to the crumble
▪ Drizzle a simple glaze over the crumble.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.