Description
A comforting and fluffy sourdough coffee cake perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sourdough starter (discard or active)
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar (topping)
- 1/2 cup chopped nuts (walnuts or pecans) (topping)
- 1 tablespoon ground cinnamon (topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add in the eggs, one at a time, mixing well after each addition.
- Mix in the sourdough starter and vanilla extract.
- In another bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk.
- In a small bowl, mix together the brown sugar, chopped nuts, and ground cinnamon for the topping.
- Pour half of the cake batter into the prepared pan, sprinkle half of the topping mixture on top, and then pour the remaining batter over it.
- Finally, sprinkle the rest of the topping on top of the cake batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Freezing is an option for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg