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Sourdough Snacking Cake

Yield: one 8-inch cake

Inspired by morning glory muffins, this one-bowl cake is just a little sweet and loaded with other good stuff. It’s earthy flavor comes from the discarded sourdough starter and additional whole-wheat flour, making it satisfying and filling. It’s delicious for breakfast, as a snack, or with an afternoon coffee break.


  • Nonstick cooking spray
  • 1/2 cup sourdough discard, room temperature
  • 2 large eggs
  • 1/3 cup canola oil or grapeseed oil
  • 1/4 cup plain yogurt or sour cream
  • 1 tsp. pure vanilla extract
  • 1/2 cup lightly packed dark brown sugar
  • 1/2 cup all purpose flour
  • 1/4 cup whole-wheat flour, such as Red Fife
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • Kosher salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cardamom (optional)
  • 1/2 tsp. ground ginger (optional)
  • 1/4 cup unsweetened shredded coconut
  • 1 cup chopped toasted nuts and dried fruit (see TIP)
  • 2 Tbs. oats and 1 Tbs. pumpkin seeds or sunflower seeds, for garnish (optional)

Nutritional Information

  • Calories (kcal) : 416
  • Fat Calories (kcal): 72
  • Fat (g): 8
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 63
  • Sodium (mg): 440
  • Carbohydrates (g): 51
  • Fiber (g): 4
  • Sugar (g): 28
  • Protein (g): 8


  • Position a rack in the center of the oven, and preheat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray, and line the bottom with a circle of parchment paper.
  • In a large bowl, whisk together the discard, eggs, oil, yogurt, vanilla, and brown sugar. Add the flours, baking soda, baking powder, 1/2 tsp. salt and cinnamon, as well as the cardamom and ginger (if using), and, using a spatula, gently fold together until uniform. Stir in the coconut, nuts, and dried fruit.
  • Pour the batter into the pan and spread evenly. Top with the oats and the pumpkin seeds, if using. Bake until set, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool slightly before inverting onto a platter or cutting board.


Favorite combinations include dried cherries and almonds; dried currants and roasted hazelnuts; dried figs and almonds; dried strawberries and toasted pine nuts; and dried pineapple bits and pecans.


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