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Sourdough Coffee Cake
A tangy sourdough coffee cake recipe, perfect with a morning brew or as a teatime treat. Simple ingredients, easy steps, and delightful flavors!
Course
Breakfast, Dessert
Cuisine
American
Keyword
all-purpose flour, butter, milk
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
10
Calories
2920
kcal
Author
Corrie
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.
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.
Nutrition
Calories:
2920
kcal
|
Carbohydrates:
454
g
|
Protein:
42
g
|
Fat:
107
g
|
Saturated Fat:
64
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
28
g
|
Trans Fat:
4
g
|
Cholesterol:
586
mg
|
Sodium:
2477
mg
|
Potassium:
692
mg
|
Fiber:
8
g
|
Sugar:
260
g
|
Vitamin A:
3515
IU
|
Vitamin C:
0.1
mg
|
Calcium:
568
mg
|
Iron:
14
mg