sourdough coffee cake

Sourdough coffee cake is a deliciously sweet, sourdough, vanilla cake layered with a cinnamon filling and topped with brown sugar crumble.

Sourdough Coffee Cake

brown sugar 106 g

cinnamon 8 g

butter, melted 113 g

brown sugar 160 grams

cinnamon

einkorn 225 g (or 1 cup AP) 150 g

coconut oil

sugar 201 g

brown sugar 106 grams

eggs

sourdough starter 142 g

milk 236 g

water 118 grams

salt 7

tsp baking soda 32 grams

flour 525 g

Preheat the oven to 350 degrees.

Grease a 9×13 baking dish with coconut oil...

Grease a 9×13 baking dish with coconut oil or butter.

Melt butter.

In a medium mixing bowl, combine the melted...

In a medium mixing bowl, combine the melted butter with brown sugar, cinnamon, and flour.

In a separate bowl, mix together the cinnamon...

In a separate bowl, mix together the cinnamon filling. Set aside.

In a stand mixer or large mixing bowl,...

In a stand mixer or large mixing bowl, cream together melted coconut oil, brown sugar, and regular sugar, until well combined.

Add egg, vanilla extract, sourdough starter, water, and...

Add egg, vanilla extract, sourdough starter, water, and milk to the sugar mixture; combine.

In a separate bowl, mix together the dry...

In a separate bowl, mix together the dry ingredients.

Slowly incorporate the wet ingredients to the dry...

Slowly incorporate the wet ingredients to the dry ingredients. I like to turn on my stand mixer to low speed. Then, I add about a third of the dry ingredients at a time until it comes together.

Place half of the cake mixture into the...

Place half of the cake mixture into the baking dish. Spread the cinnamon filling over the cake mixture evenly.

Spread the remaining cake batter over the cinnamon...

Spread the remaining cake batter over the cinnamon filling, then sprinkle the crumb topping on top.

Bake for about 45 minutes or until a...

Bake for about 45 minutes or until a toothpick comes out clean (the cinnamon topping will still stick to the toothpick, but the cake should be clean) and the edge of the cake starts to turn golden.

Soft, tender with a ribbon of streusel through the middle and on top, this sourdough coffee cake made with sourdough discard is the perfect way to use up your sourdough discard and make a delicious breakfast treat.

unsalted butter, softened (6 Tablespoons)

cream cheese, softened (6 Tablespoons)

brown sugar (1/2 cup, packed)

granulated sugar (about ¼ cup)

sourdough discard (scant ½ cup)

eggs (100 grams)

vanilla extract (1 teaspoon)

all-purpose flour (about 1 ½ cups)

cornstarch (1 teaspoon)

baking powder (1 ½ teaspoons)

salt (½ teaspoon)

buttermilk (heaping ⅓ cup)

brown sugar (¾ cup)

all-purpose flour (¾ cup)

unsalted butter, melted (6 Tablespoons)

ground cinnamon (2 ½ teaspoons)

pecans, finely chopped (heaping ¾ cup, optional)

Preheat the oven to 350ºF. Line an 8 by 8 metal baking pan with parchment paper.

To a large bowl, use a hand mixer to cream together softened butter, cream cheese, brown sugar, granulated sugar and sourdough discard until completely combined. Add the eggs and vanilla extract. Mix again until creamy and incorporated, stirring down the sides of the bowl as needed. Set aside.

To a small bowl, whisk together the dry ingredients: flour, cornstarch, baking powder and salt. Pour the dry ingredients on top of the wet ingredients. Use the mixer to mix together, pouring in the buttermilk as you mix until completely incorporated. Set aside.

Add brown sugar, flour, melted butter, cinnamon and finely chopped pecans to a small bowl. Mix together. It will be fairly crumbly - that’s okay!

Spread half of the batter in the prepared pan. Sprinkle half of the streusel mixture on top of the batter. Pour the rest of the batter on top of the streusel, gently spreading it out to the corners. Top with remaining streusel mixture.

Bake for 50-60 minutes until cake is baked all the way through. Stick a toothpick or sharp knife into the center of the coffee cake to check that the cake is done - the knife will come out clean when done. Let cool a little bit and serve slightly warm!

Turned out perfect!!! Moist and not too sweet.  Can't wait to make it again.  I've tried ALOT of your recipes and they are ALWAYS delicious.  Thank you for sharing!!!

Have been making these into mini loaves and everyone loves them! I triple the recipe every time. Thank you for another amazing recipe!!

This was so so good. Everyone raved about it, and I was so pleased with the texture and lightness.

I LOVE this recipe!  It always turns out moist and delicious.  I do have a question though, have you ever tried to put a fruit in with it?  I was thinking of adding some rhubarb the next time I make it.  Any tips?

This is one of my favorites of your recipes! Always a hit and easy to make! My question relates to you suggesting using a metal pan. I have used glass pans when making this recipe so I'm curious as to your recommendation for a metal one.

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Top 2 sourdough coffee cake recipes from across the web

The most viewed sourdough coffee cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sourdough Coffee Cake

Sourdough Coffee Cake

The most viewed sourdough coffee cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine