Sourdough Coffee Cake
Ingredients
- 85 grams unsalted butter
softened, 6 Tablespoons
- 85 grams cream cheese
softened, 6 Tablespoons
- 110 grams brown sugar
1/2 cup, packed
- 55 grams granulated sugar
about ¼ cup
- 100 grams sourdough discard
scant ½ cup
- 2 large eggs
100 grams
- 4 grams vanilla extract
1 teaspoon
- 200 grams all-purpose flour
about 1 ½ cups
- 4 grams cornstarch
1 teaspoon
- 7 grams baking powder
1 ½ teaspoons
- 3 grams salt
½ teaspoon
- 90 grams buttermilk
heaping ⅓ cup
- 150 grams brown sugar
¾ cup
- 110 grams all-purpose flour
¾ cup
- 85 grams unsalted butter
melted, 6 Tablespoons
- 6 grams ground cinnamon
2 ½ teaspoons
- 95 grams pecans
finely chopped, heaping ¾ cup, optional
Directions
- 1
Preheat the oven to 350ºF. Line an 8 by 8 metal baking pan with parchment paper.
- 2
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.
- 3
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.
- 4
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!
- 5
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.
- 6
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!
Sourdough Coffee Cake
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Ratings & Reviews
Based on 13 ratings
Rating Breakdown
About this Recipe
Looking for the perfect way to use up your sourdough discard while indulging in a delicious breakfast treat? This Sourdough Coffee Cake delivers a remarkably soft and tender crumb, crowned with a sweet, spiced streusel topping.
What sets this coffee cake apart is the clever inclusion of sourdough discard, which contributes to an incredibly tender texture and a subtle depth of flavor without the tang of a fully proofed starter. Paired with a generous ribbon of streusel both in the middle and on top, every bite is a delightful combination of moist cake and sweet, buttery crunch.
Prepare for a comforting, homestyle experience with this Sourdough Coffee Cake. You'll find a beautifully moist cake base, rich with the flavors of brown sugar and vanilla, perfectly complemented by the warm spices and buttery goodness of the streusel. The overall taste is sweet and inviting, making it an ideal companion for your morning coffee. While the prep takes about 20 minutes, the total time from start to a ready-to-serve cake is around 70 minutes, a rewarding investment for this breakfast staple.
This recipe offers a fantastic canvas for your preferences. The pecans in the streusel are listed as optional, so feel free to omit them if nuts aren't your preference or if you're catering to an allergy. The star, sourdough discard, is key to the unique texture, so ensure yours is unfed for best results.
Perfect for a leisurely weekend breakfast, a holiday brunch spread, or simply a delightful treat to share with friends, this Sourdough Coffee Cake yields 16 servings, making it ideal for gatherings. Serve it alongside a freshly brewed cup of coffee for the ultimate morning indulgence.