Sourdough Peaches and Cream Dump Cake

There is nothing better than a sweet breakfast treat with your morning coffee. This Sourdough Peaches and Cream Dump Cake is so easy to make you’ll be tempted to have it every morning.

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Is this dessert or breakfast?

This is such an easy cake to make you can quickly whip it up in the morning. While this is very similar to traditional boxed cobbler this comes together in record time. Unlike box cake, this sourdough dump cake is made from scratch using quality ingredients. Made with things like sourdough, real butter, and organic cane sugar this dessert takes the guilt out of this guilty pleasure. Technically speaking, this is a dessert, however, I’ve been known to make this for breakfast more than once. Seriously, I constantly have to refrain from having it every morning.

Sourdough Dump Cake

Whether you are making this delicious sourdough dump cake for breakfast or a quick dessert the process is the same. To make the batter you will need:

• 1 1/2 cups of all-purpose flour
• 1 cup of sourdough starter (You can learn how to make one here)
• 1 1/2 cups of milk
• 4 tbsp of butter
• 1 cup to 1 1/2 cups of organic cane sugar (I usually cut down the sugar if I’m making it for breakfast.)
• 1 tsp of baking powder
• 2 tsp of baking soda

Make the batter

If you want your cake to be completely fermented to maximize the benefits mix the batter the night before or 4 to 8 hours before you bake. If you do not have time no worries this will still work, you will just not have a fully fermented dump cake.

Once you have your ingredients mix them in a large bowl and either cover for at least 4 hours or you can go ahead to the next step.

Assemble Your Sourdough Dump Cake

Start by preheating your oven to 350F. I like to use my cast iron skillet to bake this cake. If using a cast iron skillet preheat in the oven while you make the cream filling. If you do not have a cast iron skillet or are bringing this to a pot lock you can use a 9×13″ baking dish.

Peaches and Cream Filling

This is where you can get creative with your sourdough dump cake. I love that I can add whatever fruit I have on hand and it always seems to taste amazing. This also means that it is much more than just a seasonal dessert because you can change it up with the seasons. When using a baking dish I melt the butter in a small saucepan and then add it to the dish. Otherwise, I melt the butter right on the cast iron once it is preheated.

To make the filling you will need:

• 8 oz of softened cream cheese
• 1/3 cup organic cane sugar
• 1 egg yolk
• 1/4 cup milk
• 1tsp vanilla

Next, in a bowl, using a mixer, whip the cream cheese, sugar, egg yolk, milk, and vanilla. Once smooth set aside.

The Peaches

I choose peaches for this time around but this cake works great with almost any fruit. I have used frozen berries before with no problems. You just have to adjust the cooking time slightly.

You can use canned peaches or if using fresh slice them and if they’re not ripe enough (mine were not) add about 2 tbs of sugar and give them a good mix. This will just help them release some of the juices.

Bake

Once your oven and cast iron skillet are preheated you are ready to bake. First, add the butter to your skillet as previously mentioned, and wait for it to melt. Next, add the cake batter. After adding whatever fruit you are using, in this case, I used sliced fresh peaches. Finally, add your cream cheese mixture for the cream. It should look something like this.

I just try my best to spread it evenly around. Place in the oven and bake for about 30 minutes or until golden brown. You can check it at about the 25-minute mark and add time accordingly. For example, my oven is very old and doesn’t always hold heat evenly so I often have to add or subtract time.

Enjoy the Sourdough Dump Cake

I often make this as a side to eggs and bacon instead of pancakes, it is always a delicious treat.

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Looking for more?

• Sourdough French Toast Skillet
• Easy Sourdough Bagels
• Artisan Sourdough Boule