Sourdough Coffee Cake
Ingredients
- 200 grams sugar
1 cup
- 165 grams brown sugar
3/4 cup
- 180 grams oil
3/4 cup
- 3 eggs
150 grams
- 240 grams sour cream
1 cup
- 180 grams sourdough discard
3/4 cup
- 350 grams flour
2 1/2 cup
- 14 grams vanilla extract
1 T
- 7 grams baking soda
1 1/2 tsp
- 5 grams salt
1 tsp
- 8 grams cinnamon
1 Tablespoon
- 150 grams sugar
3/4 cup
- 120 grams walnuts
chopped, 1 cup
- 120 grams powdered sugar
1 cup
- 15-30 grams milk
1-2 Tablespoons
- 30 grams walnuts
chopped, 1/4 cup
- 15 grams sugar
1 Tablespoon
Directions
- 1
Preheat the oven to 350F degrees.
- 2
In a large mixing bowl, beat together sugars, oil, and eggs until smooth with a whisk.
- 3
Then add the sour cream, vanilla, and sourdough discard, and stir until combined.
- 4
In a separate medium bowl mix together the baking soda, salt, and flour.
- 5
Fold the dry ingredients into the wet ingredients until just moistened. It’s ok if it is lumpy. Don’t overmix because this will cause a tougher texture.
- 6
In a separate bowl, mix together cinnamon, sugar and chopped nuts.
- 7
Heavily spray a bundt cake pan with non-stick spray ensuring to get the inner and outer rims. You can brush oil on the pan instead but I wouldn't recommend greasing the pan with butter as the milk solids can act like glue.
- 8
Pour half of the cake batter into the pan and sprinkle the cinnamon sugar mix on top (it’s a thick layer). Using a toothpick swirl the cinnamon sugar and then pour the remaining batter on top.
- 9
Bake for 50-60 minutes. To ensure the coffee cake is done, place a toothpick in a few spots around the coffee cake. If the toothpick comes out clean, then it is ready to be removed from the oven.
- 10
Once baked, let the coffee cake sit for 5-10 minutes in the pan to set before placing on a cooling rack. I don’t recommend letting it completely cool in the pan as that can make the edges tough. Take a spatula and gently run it along the sides of the pan to ensure the coffee cake quickly releases from the pan when flipped. Place a cooling rack on top of the bundt pan and carefully flip the bundt pan over. Give the pan a shake from side to side to gently release the cake from the pan.
- 11
Prepare the icing by whisking together the powdered sugar and milk. Slowly add the milk until you reach your desired consistency.
- 12
Top with a mix of sugar and chopped walnuts if desired.
Sourdough Coffee Cake
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About this Recipe
Start your morning with a slice of pure comfort that feels both special and familiar. This Sourdough Coffee Cake, baked in a classic bundt pan, transforms simple breakfast fare into an elegant treat, perfect for any occasion.
The magic of this recipe lies in the rich combination of sour cream and sourdough discard, which together create an incredibly moist crumb with a subtle tang. A generous ribbon of cinnamon sugar and walnuts swirled through the center ensures every bite delivers a delightful crunch and warm spice, setting it apart from dryer, less flavorful versions.
You're in for a truly decadent breakfast cake. Expect a wonderfully tender, moist texture with a delicate crumb, brightened by the tangy sour cream. The star, of course, is the thick, fragrant layer of cinnamon, brown sugar, and chopped walnuts that runs through the middle, providing both sweetness and a satisfying textural contrast. A simple glaze of powdered sugar and milk finishes it off, adding just the right touch of sweetness to this comforting dessert, making it feel perfectly balanced and never overly sweet.
Customization & Variations
While delicious as written, you can easily adapt this Sourdough Coffee Cake to your preferences:
- For a nut-free version, simply omit the walnuts from the cinnamon swirl and the final topping.
- If you're out of brown sugar for the swirl, granulated sugar with a pinch of molasses can work in a pinch, though the flavor will be slightly different.
- Experiment with a dash of nutmeg or cardamom in the cinnamon swirl for an extra layer of warm spice.
This beautiful bundt cake is ideal for a leisurely weekend brunch, a holiday breakfast, or even an afternoon coffee break. Serve it alongside a fresh cup of coffee or tea for a truly delightful experience.