Sourdough Coffee Cake
"This recipe was originally published in a November 1978 Better Homes and Gardens magazine. Depending on your sourdough starter the flour may need adjusting so suggest holding back 1/4 cup of the flour until determined if needed."
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup butter (softened)
- 2⁄3 cup sourdough starter
- 1 beaten egg
- 1 teaspoon vanilla
- 1 (21 ounce) can blueberry pie filling or (21 ounce) can peach pie filling, etc
- 1⁄2 cup all-purpose flour
- 1⁄4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1⁄4 cup butter
directions
- Preheat oven to 350 degrees f.
- In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt.
- Cut in the first 1/4 cup butter till mixture resembles course crumbs.
- Combine sourdough starter, egg and vanilla.
- Add to dry ingredients, stirring well, should resemble cake batter -- add additional 1/4 flour if needed.
- Spread in a greased square baking dish (original recipe calls for 11 x 8, but not sure they still make that size pan.
- Spoon pie filling over top.
- Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs.
- Sprinkle over fruit.
- Bake at 350 degree oven for 45 to 50 minutes.
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Reviews
-
This seems to be the same recipe I use to make all the time, from a BH&G cookbook circa 1990, thought I had lost it forever! I used to add chopped walnuts or pecans to the crumble mix sometimes, and drizzled it all with a powdered sugar/vanilla/cream glaze for a sugar explosion. I will be making this tomorrow morning! Thanks for posting it! -
I substituted Splenda for the sugar in the batter, and had to add quite a bit more starter to get a spreadable batter, and I used a sugar free apple pie filling. I did keep the sugar in the topping so it would be nice and crisp and we all enjoyed it, both the diabetic and the rest of us! Thanks -
This was sooo yummy, almost like a pudding cake. Served it for brunch and the whole thing disappeared. I have made it with peach, apple and cherry pie filling so far, and I think my favorite is peach. Thanks for the great, easy recipe. -
This was delicious! I actually made cupcakes out of the batter but followed the directions as if it were a cake. Toppings included.I onlu used 1 cup flour. It was all I needed with my starter. Thank you for posting.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
