Coffee cake and sourdough – two of life's simple yet decadent pleasures. When you marry the rich, tangy flavors of sourdough with the sweet, crumbly goodness of coffee cake, you get a dessert that's truly unforgettable. Whether you're a seasoned baker or just starting out, this sourdough coffee cake recipe is bound to impress.
It's perfect for sharing during weekend brunches, as a delightful dessert, or even just as a treat to enjoy with your morning cup of joe.
Table of Contents
Why This Recipe Works
Utilizing Discarded Sourdough Starter: One of the chief appeals of this recipe is its use of discarded sourdough starter. Often, when feeding our starters, we're left with a surplus that usually goes to waste. Instead of throwing it out, this recipe transforms that discarded starter into a moist, flavorful base for our coffee cake. Not only is it an efficient use of ingredients, but it also introduces a tangy depth of flavor that sets this cake apart from traditional versions.
Perfect Texture and Balance: The sourdough starter does more than just enhance flavor—it also lends the cake a distinct texture. The crumb is both tender and slightly chewy, a perfect contrast to the sweet, crumbly topping that coffee cakes are famous for. Moreover, the tanginess of the sourdough beautifully counters the sweetness, resulting in a perfectly balanced taste. This isn't just another overly sweet dessert; it's a nuanced, flavorful treat that showcases the best of both its primary ingredients.
Ingredients
Sourdough Starter- This is a mix of water and flour that has fermented over time, providing natural yeast. Substitute: Use commercial yeast if you don't have a starter.
Flour- All-purpose flour works best for this cake. Substitute: You can use whole wheat flour, but it may change the texture.
Sugar- Granulated sugar sweetens the cake. Substitute: Coconut sugar or maple syrup can be used, but it might alter the taste.
Eggs- They provide structure and moisture. Substitute: Applesauce or flaxseed meal can be used as vegan alternatives.
Butter: Adds richness and flavor. Substitute: You can use coconut oil or a plant-based butter for a dairy-free version.
Tips
- Make sure your sourdough starter is active by feeding it 4-8 hours before using.
- Avoid over-mixing the batter; it can make the cake dense.
- If using a substitute for eggs, you may need to adjust the baking time slightly.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
- Store the cake in an airtight container to maintain its moisture and freshness.
How to Serve
This delightful sourdough coffee cake shines best when served warm, as the subtle tanginess of the sourdough complements a steaming cup of coffee or tea. Its distinct flavor profile is a conversation starter, making it a go-to for afternoon gatherings.
- Breakfast Delight: Pair the coffee cake with a fresh fruit salad and your favorite morning brew.
- Afternoon Teatime: Slice and serve with a selection of teas, from black to herbal infusions.
- Dessert: Top a slice with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Similar Recipes
Sourdough Coffee Cake
Ingredients
- 1 cup active sourdough starter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 eggs
- ½ cup melted butter
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon for topping
- ¼ cup brown sugar for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan.
- In a large bowl, combine sourdough starter, flour, sugar, eggs, melted butter, milk, and vanilla extract. Mix until just combined.
- In a separate bowl, mix baking powder, baking soda, and salt. Add this to the wet mixture and mix until incorporated.
- Pour the batter into the prepared baking pan.
- In a small bowl, combine cinnamon and brown sugar. Sprinkle this mixture over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool, then serve as desired.
Nutrition
Notes
- Make sure your sourdough starter is active by feeding it 4-8 hours before using.
- Avoid over-mixing the batter; it can make the cake dense.
- If using a substitute for eggs, you may need to adjust the baking time slightly.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
- Store the cake in an airtight container to maintain its moisture and freshness.