Sourdough Coffee Cake (with cinnamon pecan crumble topping)

SOURDOUGH COFFEE CAKE WITH CINNAMON PECAN STREUSEL TOPPING

Sourdough Coffee Cake (with cinnamon pecan crumble topping)

Mouth watering sourdough coffee cake with just the right amount of cinnamon pecan streusel topping. The perfect accompaniment to your morning coffee or a much loved take along to your next party!

Course Dessert

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 435kcal

Equipment

Stand Mixer or Hand Mixer
Square Cake Pan (23 x 23 cm or 9 x 9 inches)

Ingredients

Cake Ingredients

100 g Butter
100 g Sugar
2 Eggs
150 g Sourdough Starter
5 g Vanilla Extract (1 tsp)
100 g Buttermilk (or whole milk)
200 g All Purpose Flour
5 g Salt
10 g Baking Powder

Streusel Topping

150 g Pecans (chopped)
50 g Granulated Sugar
50 g Brown Sugar
3 g Cinnamon (2 tsp)
50 g Melted Butter
2 g Salt

Instructions

Preheat the oven to 338F/170C.

Make the streusel first:

Combine chopped pecans, white and brown sugar, melted butter, cinnamon and salt in a mixing bowl and mix until well combined. The pecans and sugar should be well coated with the melted butter and cinnamon.
Set aside while you make the cake.

Make the cake:

Cream the butter and sugar together (a stand mixer or hand mixer is handy for this step). They should be light, fluffy and pale in color.
Now add the sourdough starter, eggs, buttermilk and vanilla to the butter and sugar and mix until well combined. Set aside while you assemble the dry ingredients.
In a separate bowl, add the flour, baking powder and salt. Mix until well combined.
Now, add the dry ingredients to the wet ingredients in 3 to 4 small batches, folding them in gently.
Take a cake pan that has been well greased with plenty of butter. Pour half of the cake batter into the pan.
Top the cake batter with half of the streusel topping and then add the remainder of the cake batter.
Top the cake with the remainder of the pecan and cinnamon streusel mixture. Don't worry if it doesn't completely cover the top, the cake will fill in the gaps.
Bake the cake in the oven at 338F/170C for around 45 minutes or until a skewer comes out clean (I have baked this in a fan forced oven - just don't make the oven too hot or the topping on the cake will burn).
Allow the cake to cool in the tin for around 10 to 15 minutes. You can then pop it onto a wire rack to cool completely.

Notes

Buttermilk - I have used buttermilk in this recipe (because I always have some leftover from making my own butter), but if you don't have buttermilk you can use 90g whole milk with 10g of white vinegar added. This will give you a buttermilk alternative that adds a good depth of flavor. If you don't have vinegar, just use the whole milk as is.

Cake Pan Size - I have baked this sourdough discard coffee cake in a 23 x 23 cm or 9 x 9 inch cake pan. You can use a smaller pan and you will get a thicker cake. The larger pan size is perfect if you are adding some blueberries the middle layer of your sourdough discard coffee cake.

You can also double the recipe using the buttons on the top of the recipe card if you want to bake 2 cakes or one larger cake.

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