Coffee cake (delicious recipe for any time of day!)

This recipe is how to make a delicious Sourdough Coffee Cake! If you're like me who loves coffee and sourdough baking, you'll love this. It's time to bring out the hidden sourdough junk.

The best part is that you can have a bite or two at any time of the day. Although I have to admit, you won't be able to stop there!

Table of Contents

This delicious and fluffy coffee cake is made with a dollop of sour cream for that perfect mix of sourdough and a wonderful cinnamon-spiced crumb cake lift.

Typically, regular coffee cakes are flavored with cinnamon spice and finished with a wonderful crumble topping. Don't let that stop you; customize this recipe if you like with different flavors like blueberries, cranberries or pumpkin puree.

What type of sourdough starter do you need for this recipe?

You can really use any type of sourdough starter you like here. If it is one mature starter that has recently been fed or a freezerand partly inactive sourdough starterboth will do.

Although if you are going to use an active sourdough starter, you should be aware of the fact that this recipe may take longer, with fermentation time.

For this recipe, however, we'll be using a sourdough starter mix.

Ingredients for Sour Dough Coffee Cake

Many of the ingredients for this recipe are likely already in your pantry. Some key things you will need:

• Flour: You can use all purpose flour, plain flour, whole wheat flour or einkorn flour.
• Sugar and brown sugar: you will need both for texture and depth of sweetness. You can also soften the brown sugar a bit for a smoother cake.
• Butter: if using unsalted, add 1/4 teaspoon salt.
• Sour cream: the key to soft and moist cake!
• Extracts: The coffee is quite strong, so the extract is key to an interesting flavor profile. I used it almond AND VANILLA
• Almond: Isn't it obvious how much I love the taste of almonds? I even used some for topping!

How to make sourdough coffee cake

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 13-by-9-inch baking pan with nonstick spray. Line the baking tray with baking paper and spray it again. Put this aside.
2. To make the crumble ball, combine all the ingredients in a bowl and use your hands to squeeze the ingredients together until a crumble forms.
3. Alternatively, you can add this to a mixer. Combine the ingredients with a paddle attachment set on low speed until your batter begins to form. Remove the crumble and use your hands to press it together, then break it into large pieces. Place the crumble in the refrigerator until ready to use.
4. In a large mixing bowl or stand mixer, beat together the eggs and sugar until light and fluffy. Add in your melted and cooled butter, sourdough starter, sour cream, vanilla and almond extract. Mix until well combined.
5. In another large bowl, whisk together the flour, baking powder, baking soda and cinnamon. Then add your dry ingredients 1/2 cup at a time. Make sure not to overdo it. Pour the batter into the prepared pan and smooth it so that it is evenly distributed. The dough will be sticky, so spray your spatula before using it to spread it.
6. Remove the crumble from the fridge and sprinkle over the cake.
7. Bake this for 30-35 minutes.
8. Remove and place on a wire cooling rack. Cut and enjoy when cool!

Sour Dough Coffee Cake Food

• Calories: 600 kcal
• Carbohydrates: 80 g
• Protein: 8 g
• Fat: 29 g
• Saturated fat: 13 g

Tips for making this Sourdough Coffee Cake

• Use sourdough or starter: You can use sourdough toss to make this quick version or use an active sourdough starter for a much fancier flavor. Although for the latter you will have to be patient because of the long fermentation.
• Baking tools: I used a glass pan, but you can also use metal pans or muffin tins. This leads to soft cakes.
• Mix with a mixer: Use a mixer to combine your ingredients. This saves time and effort, making your recipe ready in moments rather than hours.

Extra flavor

Have you had a coffee cake with an orange peel? It got me thinking about what other things I could add to this recipe.

You might want to check out some of these delicious ideas that you can try with today's Sourdough Coffee Cake recipe.

• You can mix blueberries for a mild fruity taste.
• For a burst of citrus, include the rind of one or two lemon or orange in the cake batter.
• You can include others nuts for a delicious crunch. Think peanuts, hazelnuts and walnuts. I chopped the almonds to sprinkle on top of the coffee cake.
• You can also use buttermilk for this recipe for a deeper flavor. If you don't have buttermilk, you can always improvise with 90g of whole milk and 10g of white vinegar. Or try mine homemade buttermilk recipe!

Sourdough Coffee Cake Storage

Store in an airtight container in the refrigerator for up to a week.

(But you probably won't need it, and you'll finish it in one go! It's best eaten fresh, after all.)

Can I make this Sourdough Coffee Cake recipe vegan?

For those following a gluten-free diet, you can certainly make some substitutions to suit your personal preferences. The results are just as amazing.

You can use the same recipe, with some substitutions.

• Plant-based milk: Swap your whole milk for any plant-based milk you want. Although you may prefer almond or coconut milk for this specific recipe.
• Vegan butter: Replace butter with vegan butter, coconut oil or avocado oil.
• Vegan yogurt: Replace yogurt with vegan yogurt (such as soy yogurt), coconut oil, or cashew milk.
• Coconut sugar: It is not necessary but you can ask for a substitute for your sugar, I like to use brown sugar in my vegan recipes, although you may prefer the taste of coconut sugar better.
• Applesauce: Since you will be using a non-dairy substitute for milk, you will need to add applesauce to thicken your batter.
• Banana puree: As an egg substitute

Sour Dough Coffee Cake – a must try!

This coffee cake with sourdough can be the best morning or afternoon treat. But why stop here? It's a great way to enjoy a sourdough snack any time of day.

If you like to bake with your own sourdough, then check out these delicious ones sourdough tossing recipe.

Frequently asked questions

Print

Cake

• 1/2 cup butter, melted and cooled
• 1 cup sugar
• 2 egg
• 1/2 cup of the beginning of the sourdough throw
• 1/2 cup and sour cream
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 3/4 cups of flour
• 1 spoon baking powder
• 1/2 tsp of baking soda
• 1 spoon cinnamon powder

SATURATION

• 1/4 cup sugar
• 1/2 cup brown sugar
• 2 3/4 cups flour
• 1 spoon cinnamon powder
• 1/2 cup cold butter cut into cubes

Optional filling

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 13-by-9-inch baking pan with nonstick spray. Line the baking tray with baking paper and spray it again. Put this aside.
2. To make the crumble ball, combine all the ingredients in a bowl and use your hands to squeeze the ingredients together until a crumble forms. Alternatively, you can add this to a mixer. Combine the ingredients with a paddle attachment set on low speed until your batter begins to form. Remove the crumble and use your hands to press it together, then break it into large pieces. Place the crumble in the refrigerator until ready to use.
3. In a large mixing bowl or stand mixer, beat together the eggs and sugar until light and fluffy. Add in your melted and cooled butter, sourdough starter, sour cream, vanilla and almond extract. Mix until well combined.
4. In another large bowl, whisk together the flour, baking powder, baking soda and cinnamon. Then add your dry ingredients 1/2 cup at a time. Make sure not to overdo it. Pour the batter into the prepared pan and smooth it so that it is evenly distributed. The dough will be sticky, so spray your spatula before using it to spread it.
5. Remove the crumble from the fridge and sprinkle over the dough.
6. Bake this for 30-35 minutes. Then remove and place on a wire cooling rack. Cut and enjoy when cool.

• Author: Natasha Krajnc
• Preparation time: 20 min
• Cooking time: 45 min
• Category: cake
• Kitchen: US

Nutrition

• Serving Size: 1 slice
• Calories: 600 calories
• Fat: 29 g
• Saturated fat: 13 g
• Carbohydrates: 80 g
• Protein: 8 g

Keywords: coffee cake with sourdough