Sourdough Coffee Cake
Sourdough coffee cake is a delightful baked treat that combines the tanginess of sourdough with a sweet crumb topping, perfect for breakfast or gatherings.
Ingredients
For the Cake
- 1 cup sugar sweetness
- ½ cup butter, softened moisture
- 1 tsp vanilla extract flavor contribution
- 2 pcs eggs binding
- ½ cup milk moisture
- ½ cup sourdough discard adds tanginess
- ½ cup sour cream moisture
- 1½ cups all-purpose flour structure
- 2 tsp baking powder leavening
- ½ tsp salt enhances flavor
For the Crumb Layer
- 1 cup all-purpose flour for the crumb layer
- 1 cup brown sugar sweetness
- 3 tsp cinnamon flavor contribution
- ½ cup butter, melted for the crumb layer, moisture
Instructions
Preparation
- Preheat your oven to 350°F.
- Prepare a 9x13-inch baking pan by greasing it lightly or lining it with parchment paper.
Mixing
- Combine the sugar and softened butter in a mixing bowl. Cream them together until light and fluffy.
- Add the vanilla extract and eggs, mixing until thoroughly combined.
- Pour in the milk, sourdough discard, and sour cream, mixing until smooth.
- In a separate bowl, whisk together 1½ cups of all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients, stirring just until combined.
- For the crumb layer, combine the remaining 1 cup of all-purpose flour, brown sugar, cinnamon, and melted butter in another bowl. Mix until crumbly.
Layering and Baking
- Pour half of the cake batter into the prepared pan and spread it evenly.
- Sprinkle half of the crumb mixture over the batter.
- Spread the remaining cake batter over the crumbs, then top with the rest of the crumb mixture.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for about 10–15 minutes before serving.
Notes
For best results, ensure butter is softened and do not overmix the batter. Store in an airtight container for up to 3 days or refrigerate for 1 week.