Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sourdough discard (unfed)
- 1/2 cup sour cream or Greek yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar, packed
- 1 cup pecans, finely chopped
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Instructions
- Step 1: Preparation and Preheating – Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan or a standard bundt pan with butter or non-stick cooking spray. If using a square pan, you can line it with parchment paper for easier removal later.
- Step 2: Create the Cinnamon Pecan Swirl – In a medium bowl, combine the brown sugar, chopped pecans, and ground cinnamon. Stir in the 2 tablespoons of melted butter until the mixture looks like wet sand. Set this aside to use during the layering process.
- Step 3: Cream the Butter and Sugar – In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together. Mix on medium-high speed for about 3 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
- Step 4: Incorporate Wet Ingredients – Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sourdough discard, and sour cream. Mix until just combined. The batter may look slightly curdled at this stage due to the sourdough acidity, but this is normal.
- Step 5: Mix in Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Do not overmix, as this will make the cake tough.
- Step 6: Layer the Batter – Spread half of the cake batter into the bottom of your prepared pan. Sprinkle half of the cinnamon pecan mixture evenly over the batter. Carefully spread the remaining batter over the swirl layer, then top with the remaining pecan mixture. Use a knife to gently swirl the layers together if desired.
- Step 7: Baking and Cooling – Place the pan in the center rack of the oven. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing. Serving it warm is highly recommended.
- Cook Time: 1 hour 5 minutes