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Sourdough Coffee Cake  

A coffee cake made with a sourdough starter? Yum!

Course: Breakfast, Cake, Sourdough
Cuisine: All-American
Keyword: coffee cake, sourdough, sourdough starter
Servings: 6 servings
: 559 kcal
Ingredients
  • 1 cup sourdough starter
  • 1/3 cup vegetable oil
  • 1 egg, slightly beaten
  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Crumb Topping Ingredients
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1/3 cup chopped pecans
  • 1 cup powdered sugar
  • 1 to 2 tablespoons french vanilla coffee creamer or milk
Directions
  1. Combine sourdough starter, oil and egg.
  2. Stir together dry ingredients, flour, sugar, salt, baking soda and cinnamon and add to the sourdough mixture.
  3. Pour dough into a greased 9-inch square pan.
  4. With a pastry blender, mix together crumb topping ingredients. Sprinkle topping on top of batter. Bake at 350º for 35 minutes or until golden brown and toothpick inserted near the middle comes out clean.
  5. Cool on wire rack.
  6. Mix together icing ingredients; 1 cup powdered sugar and 1 to 2 tablespoons french vanilla coffee creamer or milk, drizzle over warm coffee cake.
Nutrition Facts
Sourdough Coffee Cake  
Amount Per Serving (1 g)
Calories 559 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 38mg 13%
Sodium 430mg 18%
Potassium 92mg 3%
Total Carbohydrates 90g 30%
Dietary Fiber 2g 8%
Sugars 63g
Protein 5g 10%
Vitamin A 3.4%
Calcium 4.2%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Sourdough Love is another fantastic article with tips on Sourdough.

sourdough coffee

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Comments

  1. I do a fair amount of sourdough baking, but still consider myself a novice! I have Kathy Doogan’s sourdough book. Do all recipes require that the starter be in “sponge”/active state? I think I have read that a number of recipes can be completed with discard, or starter right out of the frig (unfed). Your experience/comments are appreciated. thank you.

    • Hello Ginger, Yes, there are several recipes that call for using the discard or starter straight from the refrigerator. I tend to make recipes that require a fed or active starter, that being just my personal preference. I would think that the purpose for using an unfed, discard or straight from the refrig starter would be to add the sourdough tang or “sour” to a recipe and not for leavening purposes. I could be wrong on that though:) Thanks for stopping by and Happy Sourdough Baking! Lynn

    • Hello Erin, Thanks for pointing that out !! I have fixed the recipe, the break was in between the cinnamon ingredients. If you have any problems or questions, don’t hesitate too ask. Lynn

  2. I've always wanted to try my hand at sourdough. Thank you for including tips and terms–very helpful. This coffee cake looks good. I saw your sourdough beignets and they look good too. Thank you for linking, Lynn.

    • This is a wonderful coffee cake. My husband is a connoisseur of deserts and this one is on the top of his list! Thanks for posting. Oh by the way, I started my "started" Feb 2016 and I knew nothing about it! Now I bake two loaves of bread a week along with this coffee cake!

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