Sourdough Cranberry Cake

A delicious soft yellow sourdough cake studded with pops of white chocolate and cranberries. This festive cake can be eaten at breakfast or dessert and makes a lovely brunch. Why not try it today!

Course Breakfast, Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 50

Total Time 1

Servings serves

Calories 667kcal

Equipment

Cake Pan or Baking Dish (I've used a 10" x 10" square cake pan but a 9" x 13" inch baking dish works well too).
Stand Mixer (see notes)

Ingredients

300 g White Sugar
250 g Butter (salted or unsalted, softened at room temp)
3 Eggs (large)
5 g Vanilla Extract
135 g Greek Yogurt (or plain yogurt)
150 g Sourdough Starter (or sourdough starter discard)
400 g All Purpose Flour
15 g Baking Powder
3 g Salt (just a pinch)
200 g White Chocolate Chips
200 g Cranberries (fresh or frozen - see notes)

Instructions

Grab a cake pan or baking dish (I've used a 10" square pan but this bakes equally well in a 9" x 13" baking dish). Grease with butter or line with parchment paper.
Preheat your oven to 180C (350F).
Cream the butter and sugar together until light and creamy. I've used a stand mixer with the whisk attachment on speed 4, but you can use a bowl and a whisk and do it by hand if you prefer.
Now, add the eggs and vanilla and whisk again until fully combined (stand mixer speed 4).
To this add the Greek yogurt and sourdough starter. Whisk this again. When you add the yogurt and sourdough starter the liquid may seem like it has curdled, don't worry, it will be ok.
Now add the all purpose flour, baking powder and salt and whisk for 2 minutes speed 4 until the mixture is light and fluffy. You want lots of air in this mixture.
Now remove the bowl from your stand mixer and add the white chocolate chips and cranberries (remember to dust your cranberries in flour if you're using frozen). Add these to the cake batter and fold in using a spatula (this ensures the cranberries don't bleed too much).
Pour the cake batter into your prepared cake pan or baking dish. You can add some extra cranberries to the top of the batter for color if you want to. Bake for 50 minutes at 180C (350F) or until the cake is cooked through and golden brown on top.
Remove from the oven and allow the cake to cool for 10 minutes in the tin before moving to a cooling rack. If you've baked the sourdough cranberry cake in a baking pan, you can leave it in the pan to cool and serve.

Notes

Stand Mixer - I've made this sourdough cranberry cake in a stand mixer for convenience. It makes whipping the sugar and butter together super easy. You can mix this recipe by hand if you prefer. A whisk and a bowl is all you'll need - and some elbow grease!

Cranberries - you can use fresh or frozen cranberries with equally good results. If using frozen I recommend not allowing the cranberries to thaw too much (just let them sit for 5 minutes while you organise other ingredients). Toss them in flour before adding to the cake batter to ensure they don't all sink to the bottom of the cake during baking.

Cake Pan - I've used a 10" x 10" cake pan because I like the square shape for this cake. I've tested the recipe in a 9" x 13" baking dish and it works very well. It creates a kind of "coffee cake" appeal which is lovely for brunch or such.

Nutrition