Sourdough Coffee Cake
A comforting and delicious sourdough coffee cake perfect for breakfast, snacks, or gatherings, with a warm cinnamon flavor and a delightful swirl.
Ingredients
Wet Ingredients
- 1 cup sourdough starter (discard or active) adds moisture and flavor
- 1/3 cup vegetable oil provides moisture and richness
- 1 large egg (room temperature) binds ingredients together
Dry Ingredients
- 1 cup all-purpose flour structural base for the cake
- 3/4 cup granulated sugar sweetens the cake
- 1/2 tsp salt enhances flavor
- 1 tsp baking soda provides leavening
- 1 tsp ground cinnamon adds warmth and spice
Swirl and Topping
- 1/2 cup brown sugar (for the swirl) adds moisture and sweetness
- 1 tsp ground cinnamon (for the swirl) reinforces spice flavor
- 1/2 cup brown sugar (for topping) sweetens the crumble
- 2 Tbsp unsalted butter (melted) adds richness to the topping
- 1 Tbsp flour (for crumble) helps bind crumb topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sourdough starter and vegetable oil. Whisk until well combined.
- Add the egg to the mixture and whisk until fully incorporated.
- Slowly incorporate the all-purpose flour, granulated sugar, salt, baking soda, and ground cinnamon. Mix gently until just combined.
Swirl and Assembly
- In a small bowl, combine the brown sugar and cinnamon to make the swirl mixture.
- Grease your baking pan and pour half of the batter into it, spreading evenly.
- Sprinkle the swirl mixture evenly over the batter.
- Spoon the remaining batter over the swirl mixture, covering it completely.
- For the crumble topping, combine the brown sugar, melted butter, and flour until crumbly. Sprinkle it evenly over the top.
Baking
- Place the pan in the preheated oven. Bake for 30 minutes or until golden brown and springy to the touch.
Notes
Serve warm or at room temperature. This cake pairs perfectly with coffee or tea.