Sourdough Cinnamon Coffee Cake
If you have a leftover sourdough starter, use it to make this sourdough cinnamon coffee cake! It's a great sourdough discard recipe.
Ingredients
CRUMB TOPPING
- 1¼ cups + 2 tablespoons all purpose flour (total - 170 grams)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar (lightly packed)
- 1 teaspoon cinnamon
- 1 pinch salt
- ½ cup butter softened (I use salted) 110 grams
COFFEE CAKE
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt*
- ½ cup butter softened*
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla
- 1 cup sourdough discard
- ¼ cup milk (I use 2%)
*If you use unsalted butter then add ½ teaspoon of salt.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch cake pan.
CRUMB TOPPING
- In a medium bowl whisk together the flour, sugars, salt and cinnamon, cut in the butter to form coarse crumbs. Set aside.
COFFEE CAKE
- In a large bowl whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In the mixing bowl beat the butter and sugar until creamy approximately 2 -3 minutes. Add the eggs, vanilla, sourdough discard and beat until smooth on medium speed.
- Add the dry ingredients to the creamed mixture and beat on low speed to combine, add the mix and beat until smooth on medium speed, add the milk and beat until smooth on medium speed.
- Transfer the batter to the prepared pan, sprinkle with the crumb topping and bake for approximately 45-50 minutes or until a tooth pick comes out with 2-3 crumbs attached. Let cool in pan then remove and serve. Enjoy!
Notes
I used a 7 inch cake pan to get a very high cake.
Coffee Cake Tips
Topping: Instead of cinnamon try using the same amount of nutmeg or pumpkin spice. Additional Toppings: I think the crumb topping is just fine, but if you want to dress it up more dust the cooled cake with confectioners' sugar or add a simple glaze. Storage: Keep the cake tightly wrapped and it will keep well for a few days at room temperature. The cake can be frozen whole or in slices. Wrap in plastic then again in foil, place in a freezer safe bag or container. It will keep for up to 2-3 months in the freezer.Nutrition
Calories: 487kcalCarbohydrates: 71gProtein: 7gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 62mgSodium: 359mgPotassium: 86mgFiber: 1gSugar: 34gVitamin A: 754IUVitamin C: 1mgCalcium: 57mgIron: 2mg
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