Description
A comforting coffee cake made with sourdough starter, featuring a caramelized streusel topping and a tender crumb.
Ingredients
Scale
- 1 cup active sourdough starter (100% hydration)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 stick (8 tbsp) unsalted butter, at room temperature
- 2 large eggs
- 3/4 cup milk or buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- Streusel: brown sugar, butter, flour, and cinnamon; optional chopped nuts (walnuts or pecans)
- Optional: citrus zest, toasted nuts, or a sprinkle of flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C). Butter an 8-inch square or round pan and line it with parchment paper.
- In a bowl, whisk together the sourdough starter, sugar, eggs, and vanilla until smooth.
- Cream the butter separately until light and fluffy, then incorporate into the wet mixture.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet mixture alternately with the milk, starting and ending with the dry ingredients.
- Prepare the streusel by rubbing cold butter into brown sugar, flour, and cinnamon until coarse. Pour half the batter into the prepared pan, sprinkle half the streusel and any optional fillings, add remaining batter, and finish with the rest of the streusel. Bake for 35–45 minutes until a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes before lifting it out and cooling completely on a rack before slicing.
Notes
Serve warm with softened butter or powdered sugar. Pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: sourdough, coffee cake, dessert, baked goods
