Description
Transform your sourdough discard into a delectable coffee cake, filled with unique flavors and a crunchy streusel topping.
Ingredients
Scale
- 1 cup (2 sticks) softened butter
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 eggs
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup sourdough discard
- 4 tbsp brown sugar
- 2 tsp cinnamon
- 1/2 cup chopped pecans
- 1 cup powdered sugar
- 2–3 tbsp milk or heavy cream
- Dash of vanilla extract
Instructions
- Preheat your oven to 350°F and prepare your Bundt pan with butter or non-stick spray.
- Cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Add in the eggs, sourdough discard, and vanilla extract and mix on medium-high speed until combined.
- Incorporate the dry ingredients (flour, baking powder, and salt) gradually while mixing at low speed, and then gently fold in the sour cream.
- In a small bowl, combine the brown sugar, chopped pecans, and cinnamon.
- Pour half of the batter into the Bundt pan, sprinkle with the streusel mixture, and add the remaining batter on top.
- Bake for 50-55 minutes, or until golden brown and a knife inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a serving dish.
- For the icing, combine powdered sugar, milk or cream, and vanilla extract, whisk until smooth, and drizzle over the cooled cake.
- Slice and enjoy!
Notes
Store in an airtight container for up to 3 days or refrigerate for up to a week. It freezes well for 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg