Dark Toffee Discard Bundt Cakes

Dark toffee discard bundt cakes are a delicious way to use sourdough discard. Soft and flavorful with molasses and brown sugar, they’re topped with a rich toffee sauce for a decadent treat perfect for the holidays or any cozy occasion!

Ingredients

For the Cake:

• 1 ½ cups (180g) all-purpose flour, sifted

• 1 tsp baking powder

• 1 tsp baking soda

• ¼ tsp salt

• 1 cup (200g) dark brown sugar, packed

• ¼ cup (60g) molasses

• ½ cup (120g) sourdough discard (unfed, cold)

• ¾ cup (180g) whole milk

• ¼ cup (60g) unsalted butter, melted

• 1 large egg (50g)

• 1 egg yolk (18g)

• 1 tbsp (15g) sour cream

• 1 tsp vanilla extract

• ¼ tsp ground cinnamon

For the Toffee Sauce:

• ¼ cup (60g) unsalted butter

• ½ cup (100g) dark brown sugar, packed

• 3 tbsp (45g) heavy cream

• 1 tsp vanilla extract

• Pinch of salt

Topping: Go Supernatural Christmas sprinkles (linked here https://amzn.to/4fUAiYp)

Instructions

Step 1: Make the Cake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease mini Bundt pans or spray with non-stick spray, then dust lightly with flour. I used this snowflake Bundt pan from Nordic Ware https://amzn.to/3ZCbb7d)

2. Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.

3. Mix Wet Ingredients: In another bowl, whisk together the dark brown sugar, molasses, sourdough discard, milk, melted butter, egg, egg yolk, sour cream, and vanilla extract until smooth and fully combined.

4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cakes tender.

Step 2: Bake the Cakes

1. Fill Pans: Pour the batter into prepared mini Bundt pans, filling each about ¾ full.

2. Bake: Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Check at 18 minutes to avoid overbaking.

3. Cool: Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Toffee Sauce

1. Melt Butter: In a small saucepan, melt the butter over medium heat.

2. Add Sugar: Stir in the dark brown sugar, cooking until it dissolves and becomes smooth and bubbly (about 3 minutes).

3. Add Cream: Stir in the heavy cream and let the mixture simmer for 2–3 minutes, stirring occasionally.

4. Finish Sauce: Remove from heat and stir in the vanilla extract and a pinch of salt.

Step 4: Assemble the Cakes

1. Drizzle Sauce: Drizzle the warm toffee sauce generously over each cake, allowing it to soak in for extra moisture and richness. Top with sprinkles (optional).

2. Serve: Serve immediately or store in an airtight container for later enjoyment.

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