Irresistible Sourdough Coffee Cake

introduction

This Irresistible Sourdough Coffee Cake is moist and easy. It uses sourdough starter for flavor and texture. If you like simple coffee cakes, try a banana coffee cake recipe for another tasty treat.

why make this recipe

You can use sourdough starter discard or active starter. The cake takes little time to mix. It gives a nice cinnamon swirl and crumb topping. It smells great and pairs well with coffee or tea.

how to make Irresistible Sourdough Coffee Cake

Follow simple steps. Mix wet ingredients, mix dry ingredients, combine gently, layer batter and swirl, add crumble, then bake. Do not overmix the batter. Bake until a toothpick comes out clean or with moist crumbs.

Ingredients :

• 1 cup sourdough starter (discard or active)
• 1/3 cup vegetable oil
• 1 egg
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 cup brown sugar
• 1 tsp ground cinnamon (for swirl)
• 1/2 cup brown sugar (for topping)
• 1 tsp cinnamon
• 2 Tbsp unsalted butter
• 1 Tbsp flour (for crumble)

Directions :

1. Preheat oven to 350°F (175°C). Grease the baking pan.
2. In a bowl, whisk together sourdough starter, vegetable oil, and egg until smooth.
3. In another bowl, combine flour, granulated sugar, salt, baking soda, and cinnamon.
4. Gently fold the dry mixture into the wet mixture until just combined — do not overmix.
5. Pour half the batter into the pan. Sprinkle evenly with the cinnamon swirl mixture (mix 1/2 cup brown sugar + 1 tsp cinnamon).
6. Add the remaining batter on top.
7. Make the crumb topping by mixing 1/2 cup brown sugar, 1 tsp cinnamon, melted butter, and 1 Tbsp flour. Crumble over the top of the batter.
8. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
9. Cool in the pan for a few minutes, then slice and serve warm or at room temperature.

how to serve Irresistible Sourdough Coffee Cake

Serve slices warm with coffee or tea. You can add a light dusting of powdered sugar. A dollop of whipped cream or plain yogurt also works well.

how to store Irresistible Sourdough Coffee Cake

Let the cake cool fully. Store in an airtight container at room temperature for 2 days. For longer storage, refrigerate up to 5 days. Freeze slices wrapped in foil and a freezer bag for up to 2 months. Thaw at room temperature and warm before serving.

tips to make Irresistible Sourdough Coffee Cake

• Use discard or active starter; both work fine.
• Do not overmix the batter to keep the cake tender.
• Press the crumble gently so it sticks while baking.
• Check bake time; ovens vary so test with a toothpick.
• Warm slices briefly in the oven or microwave before serving.

variation (if any)

• Add 1/2 cup chopped nuts (walnuts or pecans) to the crumble.
• Stir 1/2 cup raisins or chocolate chips into the batter for extra flavor.
• Use melted coconut oil instead of vegetable oil for a mild coconut note.

FAQs

Q: Can I use active starter instead of discard?
A: Yes. Use either discard or active starter. Both give good flavor.

Q: Can I make this gluten-free?
A: You can try a 1:1 gluten-free flour blend. Texture may change slightly.

Q: How do I know when it is done?
A: Insert a toothpick in the center. It should come out clean or with moist crumbs.

Q: Can I halve the recipe?
A: Yes. Use a smaller pan and check baking time sooner.

Q: Can I make this ahead?
A: Yes. Bake, cool, and store in the fridge. Rewarm slices before serving.

Irresistible Sourdough Coffee Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A moist and easy sourdough coffee cake with a cinnamon swirl and crumb topping, perfect for pairing with coffee or tea.

---

Ingredients

Scale 1x2x3x

• 1 cup sourdough starter (discard or active)
• 1/3 cup vegetable oil
• 1 egg
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 cup brown sugar
• 1 tsp ground cinnamon (for swirl)
• 1/2 cup brown sugar (for topping)
• 1 tsp cinnamon
• 2 Tbsp unsalted butter
• 1 Tbsp flour (for crumble)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Grease the baking pan.
2. In a bowl, whisk together sourdough starter, vegetable oil, and egg until smooth.
3. In another bowl, combine flour, granulated sugar, salt, baking soda, and cinnamon.
4. Gently fold the dry mixture into the wet mixture until just combined — do not overmix.
5. Pour half the batter into the pan. Sprinkle evenly with the cinnamon swirl mixture (1/2 cup brown sugar + 1 tsp cinnamon).
6. Add the remaining batter on top.
7. Make the crumb topping by mixing 1/2 cup brown sugar, 1 tsp cinnamon, melted butter, and 1 Tbsp flour. Crumble over the top of the batter.
8. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
9. Cool in the pan for a few minutes, then slice and serve warm or at room temperature.

---

Notes

For a twist, add chopped nuts or raisins to the batter.

---

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 20g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg