Cakes and cupcakes

Made with sourdough discard, heavy whipping cream and cinnamon for topping. 13h 5m, makes 9, 17 ingredients.

Recipe by countryroadssourdough.com

Prep

30 min

Cook

35 min

Total

13h 5m

Makes

9

Ingredients

• 114 grams butter (½ cup)
• 200 grams sugar (1 cup)
• 2 eggs (100 grams)
• 120 grams sourdough discard (½ cup)
• 280 grams cups all-purpose flour (2 cups)
• 5 grams baking powder (1 teaspoon)
• 5 grams baking soda (1 teaspoon)
• 3 grams salt (½ teaspoon)
• 5 grams vanilla extract (1 teaspoon)
• 300 grams milk (1 ¼ cup)
• 240 grams whole milk (1 cup)
• 397 grams sweetened condensed milk (1 (14-ounce) can )
• 340 grams evaporated milk (1 (12-ounce) can)
• 240 grams heavy whipping cream (1 cup)
• 25 grams sugar (1 ½ Tablespoon)
• 5 grams vanilla extract (1 teaspoon)
• Cinnamon for topping (optional)

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350℉
2. With beaters or a stand mixer cream together butter and sugar for about 5-6 minutes until the sugar is mostly dissolved and the consistency is pale and fluffy.114 grams butter, 200 grams sugar
3. Add in the eggs one at a time and beat into the butter and sugar.2 eggs
4. Add in the sourdough discard until incorporated.120 grams sourdough discard
5. Mix the flour, baking powder, salt and baking soda together and then add into the mixture with the milk and vanilla extract. Fold in with a spatula until the flour is combined.280 grams cups all-purpose flour, 5 grams baking powder, 3 grams salt, 5 grams baking soda, 300 grams milk, 5 grams vanilla extract
6. Grease a 9x9 inch pan and pour the batter into the pan.
7. Bake for about 33-35 minutes or until the middle is set and a toothpick comes out clean. Let the cake cool completely.
8. Mix together the whole milk, sweetened condensed milk and evaporated milk in a large bowl.240 grams whole milk, 397 grams sweetened condensed milk, 340 grams evaporated milk
9. Use a fork to poke holes all throughout the cake. Slowly pour the milk mixture over the cake. Don’t do this quickly or the mix will overflow. Give the cake a few seconds to absorb the mixture and then continue adding the remaining milk.
10. Cover the cake and place it in the fridge for at least an hour but I recommend letting it soak overnight. It’s worth the wait!
11. Make the whipped cream topping by beating heavy whipping cream, sugar, and vanilla extract together in a stand mixer until peaks form. This will take about 2-3 minutes typically.240 grams heavy whipping cream, 25 grams sugar, 5 grams vanilla extract
12. Cover the cake with the whipped cream topping and then sprinkle with ground cinnamon and top with strawberries if you would like.