Sourdough Coffee Cake

"One more way to use your starter! Sometimes I skip the topping and just drizzle white frosting over the top."
 
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photo by jbozziee photo by jbozziee
photo by jbozziee
photo by chobensa photo by chobensa
photo by Beathebreadmaker photo by Beathebreadmaker
Ready In:
50mins
Ingredients:
12
Yields:
1 cake
Serves:
8
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ingredients

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directions

  • Combine sourdough starter, oil and egg.
  • Stir together dry ingredients and add to sourdough mixture.
  • Put dough into greased 9 inch square pan.
  • Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter.
  • Bake for 35 minutes at 350 degrees.

Questions & Replies

  1. Hi - quick question, have just made this ‘Coffee Cake’ it is in the oven -the dough was very stiff ( not runny) is that how it is meant to be ? .. and also there is no ‘Coffee’ in the cake ? It is smelling absolutely delicious and rising beautifully. Just wanted to make sure I hadn’t missed anything.
     
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Reviews

  1. 5 stars after slight modification. Since I pulled my extra starter out of the fridge, I let it sit out for a half hour before mixing all the ingredients. I then poured the mixture into the pan and let it sit covered for another half hour. Like another reviewer, I also decreased the brown sugar in the topping to 1/4 cup. I added chopped pecans to the topping and might add pecans to the cake itself next time. A wonderful Sunday breakfast on a cold day with a cup of joe, the smell of cinnamon wafting through the house. And something different from the extra starter waffle and pancake recipes! Future recipe variations with fruit are playing in my mind. Thank you.
     
  2. Added a handful of chopped pecans to the topping but otherwise followed the recipe as written. Delicious!! My topping sunk to the bottom in some parts as others mentioned but I liked how that distributed it throughout the cake. I baked it in a 9 inch springform and it turned out a good thickness.
     
  3. Lovely dense coffee cake, quick to fix and perfect with coffee or tea. We enjoyed how the topping sank into the cake in places. Used starter that I'd fed earlier in the day. Next time I'd bake only 30 minutes. Thanks for sharing the recipe!
     
  4. This was yummy coffee cake, definitely akin to Amish Friendship Bread. I used unfed starter that would normally be discarded, so wonderful use for that. Also added rough-chopped pecans to the crumble topping along with a bit of allspice and freshly ground nutmeg, which definitely kicked it up a notch. Thanks for sharing!
     
  5. This is wonderful!!! It's easy, too. I've only made "quick" coffeecakes before, never yeasted, so I don't know how this one compares to yeasted coffeecakes. But it's far superior to the quick ones I've made: better rise and better flavor. I also thought the sweetness was perfect if you are planning to serve this as dessert. If you want it for breakfast/brunch, you could cut back the sugar in the cake part a bit (to half a cup), but leave the topping as is...unless you add some pecans! This will be a regular feature in our house when we need to use up some starter.
     
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RECIPE SUBMITTED BY

I live and work in Anchorage, Alaska. I teach, so most of my life is spent grading papers, but I cook whenever I can. I like experimenting with recipes from different world cuisines and, since I do live in Alaska, I cook a lot of fish.
 
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