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High Altitude Sourdough Discard Strawberry Snack Cake

High Altitude Sourdough Discard Strawberry Snack Cake is a simple, buttery one-layer cake topped with fresh strawberries and a sparkling sugar crust. It's the perfect way to use sourdough discard while enjoying an easy summer dessert.
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Ingredients Equipment Method Notes

Ingredients
  

  • Cake
  • - 1 cup all-purpose flour
  • - 1 teaspoon baking powder high altitude
  • - * Use 1½ teaspoons at sea level.*
  • - ¼ teaspoon salt
  • - 6 tablespoons unsalted butter softened
  • - 1 cup granulated sugar
  • - 1 large egg room temperature
  • - ¼ cup sour cream or plain Greek yogurt
  • - 200 grams sourdough discard room temperature
  • - 1 teaspoon vanilla bean paste
  • - 1 pound fresh strawberries halved
  • Topping
  • - 2 tablespoons granulated sugar
  • - Powdered sugar for dusting

Equipment

  • Equipment
  • - 9-inch springform pan (preferred) or 9-inch cake pan
  • - Stand mixer or hand mixer
  • - Mixing bowls
  • - Rubber spatula

Method
 

  1. Preheat oven to 350°F. Spray a 9-inch springform pan with baking spray. If using a regular 9-inch cake pan, line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In the bowl of a stand mixer (or with a hand mixer), cream together the butter and 1 cup of sugar until pale and fluffy, about 2–3 minutes.
  4. Beat in the egg and vanilla bean paste until combined.
  5. Mix in the sour cream (or Greek yogurt) followed by the sourdough discard until smooth.
  6. Remove the bowl from the mixer. Fold the dry ingredients into the wet ingredients with a spatula until no dry streaks remain. Do not overmix.
  7. Spread the batter evenly into the prepared pan.
  8. Arrange the strawberry halves, cut-side down, over the top of the batter. Don't stress about making them perfect—the cake won't mind.
  9. Sprinkle the remaining 2 tablespoons of sugar evenly over the strawberries.
  10. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool in the pan for at least 30 minutes before removing the springform ring or lifting the cake from the pan.
  12. Dust generously with powdered sugar before serving.

Notes

- At sea level, increase the baking powder to 1½ teaspoons.
- Room temperature discard mixes into the batter much more easily.
- Fresh strawberries work best for this recipe.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Room temperature ingredients create the smoothest batter.
- The sugar sprinkled on top creates a delicate, crackly crust.
- This cake is wonderful slightly warm, at room temperature, or straight from the refrigerator the next morning with coffee.