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Sourdough Discard Strawberry Loaf

Sweet, Tangy and jam packed with Strawberry Flavor!
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 10
Cuisine: American, Dessert
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Strawberry Cake Ingredients - Dry Ingredients
  • 200 grams All Purpose Flour + 2 Tbls (Reserved for coating berries)
  • 2 tsp Baking Powder
  • 1/2 tsp Fine Salt
  • 150 grams Granulated Sugar Superfine is best
  • 50 grams Light Brown Sugar
Sourdough Strawberry Cake Ingredients - Wet Ingredients
  • 200 grams Fresh Strawberries *** (Chopped) Reserve the tops of Strawberries
  • 120 grams Sourdough Discard (relatively fresh and room temp)
  • 100 grams Whole Milk (room temp)
  • 100 grams Canola Oil (any neutral oil will work)
  • 1 Egg Large (room temp)
  • 1 Tbsp Vanilla Bean Paste
  • 1/2 tsp Almond Extract
Strawberry - Vanilla Glaze
  • 250 grams Powdered Sugar (sifted)
  • 50 grams Strawberry Powder or (or pulverized Freeze Dried Strawberries) **See Note if you don't have Strawberry Powder
  • 1 tsp Vanilla Bean Paste
  • 1-2 Tbls Heavy Cream
  • Pinch Fine Salt

Equipment

  • Loaf Pan 9x5 (preferably a light colored pan)
  • Baking Sheet
  • Whisk

Method
 

Make the Cake
  1. Preheat oven to 325F (Convection). Grease and flour (or spray with nonstick baking spray) a 9x5 decorative Loaf Pan
  2. In a large bowl, sift together your all of your dry ingredients. Set Aside. Remember to reserve 2 Tbls of flour for later.
  3. In a separate mixing jug or bowl, whisk together the eggs, oil, milk, sourdough discard & extracts until thoroughly combined.
  4. Make a well in your dry ingredients and pour the mixed wet ingredients in. Add the Sourdough discard, too. Whisk gently just until combined. You do NOT want to overmix.
  5. Sprinkle your chopped Strawberries with the reserved 2Tbls of Flour.
  6. Gently fold flour coated strawberries into the batter being careful not to overmix.
  7. Pour batter into prepare pan. Place pan on baking sheet and give the whole tray a little tap (to release air bubbles and be sure batter is in all the nooks and crannies of the tin). Bake until a toothpick comes out clean approximately 55-60 minutes.
  8. Once baked, cool on wire rack for 10 minutes before flipping out. If you wait too long the cake will begin to stick. If you flip too quickly, the cake will be too soft to hold it's shape... so wait at least 10 mins before inverting onto a cooling rack.
  9. Let cake cool completely. While cooling, you can prepare your icing.
Make Strawberry Glaze
  1. In medium sized bowl, whisk all ingredients together until smooth.
  2. Gently drizzle glaze onto cooled cake. Enjoy!

Notes

****If you do not have Strawberry powder, you can reserve the Strawberry Tops (when dicing), add them to a small pot with 100 grams sugar, 100 grams water and bring to a simmer over medium heat until all sugar is dissolved. Strain the strawberry tops and reserve. You can add 1T of this (or more) to your glaze mixture in place of 1T of heavy cream. You can also add this even if you have strawberry powder for an bigger burst of strawberry flavor! 
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