Description
This Sourdough Coffee Cake combines the tangy flavor of sourdough starter with a sweet cinnamon swirl and a buttery crumb topping, creating a moist and flavorful breakfast or snack cake perfect for any time of day.
Ingredients
Scale
Batter
- 1 cup sourdough starter (discard or active)
- 1/3 cup vegetable oil
- 1 large egg (room temperature)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
Crumb Topping
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 2 Tbsp unsalted butter (melted)
- 1 Tbsp flour
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease a baking pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together 1 cup of sourdough starter, 1/3 cup vegetable oil, and 1 large egg until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, combine 1 cup all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon. Stir to blend evenly.
- Combine Mixtures: Gently fold the dry ingredient mixture into the wet ingredients until just combined; avoid overmixing to keep the cake tender.
- Layer Batter and Swirl: Pour half of the batter into the prepared pan. Evenly sprinkle the cinnamon swirl mixture made from 1/2 cup brown sugar and 1 teaspoon ground cinnamon over the batter.
- Top Batter: Add the remaining batter on top of the cinnamon swirl layer, spreading gently to cover.
- Prepare Crumb Topping: In a small bowl, mix together 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 2 tablespoons melted unsalted butter, and 1 tablespoon flour. Crumble this mixture evenly over the top of the batter.
- Bake: Place the pan in the oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for a few minutes before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Use sourdough discard or an active starter depending on availability; either works well for this recipe.
- Be careful not to overmix the batter to maintain a light, tender crumb.
- The crumb topping can be adjusted in sweetness and cinnamon intensity to suit your taste.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a nuttier texture, consider adding chopped walnuts or pecans to the crumb topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sourdough coffee cake, cinnamon swirl cake, crumb topping, breakfast cake, sourdough discard recipe, easy coffee cake
