Description
A fluffy and flavorful coffee cake made with sourdough discard, perfect for brunch or an afternoon treat.
Ingredients
Scale
- ½ cup butter (1 stick, softened)
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- 1 cup sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all-purpose flour
- 1½ cup brown sugar
- 5 tablespoons flour
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted)
Instructions
- In a medium bowl, combine the brown sugar, 5 tablespoons of flour, and 4 teaspoons of cinnamon. Mix thoroughly and set aside.
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy.
- Add in the vanilla extract and eggs, mixing well until combined.
- Gradually stir in the whole milk and sourdough discard, mixing until smooth.
- In another bowl, whisk together the baking powder and all-purpose flour. Gradually add this to the wet mixture, stirring just until combined.
- Pour half of the batter into the prepared baking dish, smoothing it out to create an even layer.
- Sprinkle half of the cinnamon sugar filling on top of the batter.
- Add the rest of the batter over the cinnamon filling, then sprinkle the remaining cinnamon sugar filling on top.
- Finally, drizzle the melted butter over the entire cake.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let it cool slightly before serving.
Notes
Use room temperature ingredients for the best results and avoid overmixing the batter to keep the cake light.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg