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Sourdough Coffee Cake
This sourdough coffee cake recipe is an easy way to use sourdough discard, and a great way to have breakfast! The subtle sourdough flavor and cinnamon pecan crumble combine well in this tender and moist cake.
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Course:
Dessert
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
1
hour
hour
Servings:
12
servings
Calories:
419
kcal
Author:
Jenni - The Gingered Whisk
Ingredients
Topping
4
Tablespoons
unsalted butter
melted
½
cup
brown sugar
¼
cup
all purpose flour
2
teaspoons
ground cinnamon
1
cup
chopped pecans
Cinnamon Filling
⅓
cup
brown sugar
¼
cup
all purpose flour
2
teaspoons
ground cinnamon
Sourdough Coffee Cake
½
cup
unsalted butter
room temperature
½
cup
brown sugar
½
cup
granulated sugar
2
eggs
2
teaspoons
vanilla extract
1
cup
milk
½
cup
sour cream
½
cup
sourdough discard
100% hydration (unfed)
2
cups
all purpose flour
2
teaspoons
baking powder
1
teaspoon
salt
½
teaspoon
baking soda
Instructions
Preheat the oven to 350F.
Spray a 9" pan with baking spray and set aside.
Make the cinnamon pecan crumble.
In a medium bowl, stir together the melted butter, brown sugar, and cinnamon until combined.
Stir in the flour and chopped pecans.
Set aside.
Make the cinnamon filling.
In another medium mixing bowl, stir together the brown sugar, flour, and ground cummins until combined.
Set aside.
Make the cake batter.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
Add in the eggs and vanilla extract and combine well.
Add in the sour cream, sourdough discard, and milk and whisk to combine.
Mix in the flour, salt, baking powder, and baking soda and whisk to combine, but do not overmix.
Assemble the coffee cake.
Pour half of the coffee cake batter into a prepared 9×9 cake.
Sprinkle the cinnamon sugar filling evenly over the cake batter in the pan.
Gently dollop the remaining cake batter over the cinnamon filling.
Use a spatula or offset knife to gently and evenly spread the cake batter over the filling.
Sprinkle the pecan crumble over the top of the cake batter.
Bake in a preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out with minimal crumbs attached.
Cool on a wire rack until room temperature.
Notes
Keywords: breakfast dessert sourdough
Nutrition
Serving:
1
g
|
Calories:
419
kcal
|
Carbohydrates:
53
g
|
Protein:
6
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
11
g
|
Cholesterol:
69
mg
|
Sodium:
354
mg
|
Fiber:
2
g
|
Sugar:
29
g