Sourdough Coffee Cake
A comforting cake that pairs perfectly with coffee, combining tanginess from sourdough discard and a soft, moist texture, perfect for sharing.
Ingredients
Main ingredients
- 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
Crumb layer ingredients
- 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 (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the milk, sourdough discard, sour cream, and vanilla extract until combined.
Mixing dry ingredients
- In a separate bowl, whisk together 1½ cups of all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Crumb layer preparation
- Prepare the crumb layer by mixing together 1 cup of all-purpose flour, brown sugar, cinnamon, and melted butter in another bowl.
Assembling the cake
- Pour half of the cake batter into a greased 9x13 inch baking pan, spreading it evenly.
- Sprinkle half of the crumb mixture over the first layer of batter.
- Pour the remaining cake batter over the crumb layer, smoothing it out gently.
- Sprinkle the remaining crumb mixture on top of the batter.
Baking
- Bake the cake in your preheated oven for 30-35 minutes.
Notes
Serve warm for breakfast or as a snack. Leftovers can be kept for a few days in an airtight container. Best enjoyed fresh, but also excellent as leftovers.