Sourdough Coffee Cake

Sourdough Coffee Cake is a delightful twist on the traditional coffee cake, bringing in the tanginess and depth of flavor from sourdough starter. This cake is moist, tender, and packed with the warm, comforting spices of cinnamon and vanilla. It’s perfect for breakfast, brunch, or as a sweet treat with your afternoon coffee. The best part? You can whip it up using your unfed sourdough discard, reducing waste and creating something delicious at the same time. Let’s dive into why you’ll love this recipe and how to make it!

Reasons to Love Sourdough Coffee Cake

– **Delicious Flavor:** The sourdough adds a unique tang that balances beautifully with the sweetness of the cake.
– **Moist Texture:** Thanks to the use of sourdough starter and butter, this cake remains incredibly moist.
– **Easy to Make:** With straightforward ingredients and simple steps, it’s perfect for bakers of all levels.
– **Versatile:** Enjoy it plain, dusted with powdered sugar, or topped with your favorite fruit.
– **Waste Not, Want Not:** Utilize that unfed sourdough starter instead of tossing it, making this cake eco-friendly.

What Goes Into Sourdough Coffee Cake

To create this delightful Sourdough Coffee Cake, you’ll need the following ingredients:

• 2 cups all-purpose flour (241 grams)
• 1 cup granulated sugar (198 grams)
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup melted unsalted butter (170 grams)
• 1/2 cup unsalted butter (113 grams, room temperature, at least 65 degrees F)
• 1 cup granulated sugar (198 grams)
• 2 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 1 cup unfed/discard sourdough starter (227 grams)
• 2 cups all-purpose flour (241 grams)
• 2 tablespoons instant mashed potato flakes
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 cup whole milk (57 grams, room temperature)
• Powdered sugar (for topping, optional)

Equipment Breakdown

Before you start baking, gather your kitchen tools:

• Mixing Bowls: For combining your dry and wet ingredients.
• Electric Mixer: To cream the butter and sugar together easily.
• Baking Pan: A 9×13 inch pan works best for this recipe.
• Measuring Cups and Spoons: Precision is key in baking!
• Spatula: For folding and scraping the batter.

Sourdough Coffee Cake: From Prep to Plate

Now, let’s get baking! Follow these steps for your Sourdough Coffee Cake:

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or line it with parchment paper for easy removal.

2. Prepare the Cinnamon Sugar Mixture

In a small bowl, mix together 1 cup of granulated sugar and 1-1/2 teaspoons of ground cinnamon. Set this aside as it will be used for layering in the cake.

3. Cream the Butter and Sugar

In a large mixing bowl, beat together 1/2 cup of room temperature unsalted butter and 1 cup of granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 3-4 minutes.

4. Add Eggs and Extracts

Add the 2 large eggs, 1 tablespoon of vanilla extract, and 1/2 teaspoon of almond extract to the butter mixture. Beat until well combined.

5. Incorporate Sourdough Starter

Stir in the 1 cup of unfed sourdough starter until the mixture is well combined.

6. Combine Dry Ingredients

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of instant mashed potato flakes, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt.

7. Mix Dry Ingredients with Wet Ingredients

Gradually add the dry ingredients to the butter and sugar mixture, alternating with the 1/4 cup of whole milk. Mix until just combined; be careful not to overmix.

8. Layer the Batter and Cinnamon Sugar

Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the cinnamon sugar mixture on top. Pour the remaining batter over the cinnamon sugar, and then sprinkle the rest of the cinnamon mixture on top.

9. Bake the Cake

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.

10. Cool and Serve

Once baked, allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Dust with powdered sugar if desired before slicing and serving.

Make It Year-Round

This Sourdough Coffee Cake is versatile enough to adapt throughout the seasons:

• Spring: Add fresh berries or lemon zest for a bright touch.
• Summer: Incorporate stone fruits like peaches or cherries.
• Fall: Mix in chopped apples and a pinch of nutmeg for a cozy flavor.
• Winter: Use spiced nuts like pecans or walnuts for added crunch and warmth.

Troubles You Can Avoid

Even the best bakers encounter challenges. Here are a few common issues with solutions:

• Dry Cake: Make sure not to overmix the batter and check your oven temperature with a thermometer.
• Too Dense: Ensure your baking powder and baking soda are fresh for optimal rise.
• Uneven Baking: Rotate the pan halfway through baking for even heat distribution.
• Sticking to the Pan: Grease the pan well or use parchment paper to avoid sticking.

Meal Prep & Storage Notes

To keep your Sourdough Coffee Cake fresh:

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To serve, simply thaw at room temperature and enjoy!

Ask & Learn

Can I use fed sourdough starter instead of discard?

Yes, you can use a fed sourdough starter. Just be mindful that it may slightly change the texture and flavor of your cake.

What can I substitute for the mashed potato flakes?

If you don’t have potato flakes, you can omit them entirely or substitute with an equal amount of all-purpose flour.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder is also gluten-free.

What’s the best way to serve Sourdough Coffee Cake?

This cake is delightful on its own, but you can serve it with a dollop of whipped cream, a scoop of ice cream, or fresh fruit for an extra treat.

Final Bite

Sourdough Coffee Cake is a wonderful way to utilize your unfed sourdough starter while creating a delicious treat that everyone will love. With its moist texture, warm spices, and easy preparation, it’s bound to become a favorite in your baking repertoire. Whether enjoyed for breakfast, as a snack, or as dessert, this cake is sure to impress.

Take a moment to enjoy each bite and share it with loved ones. Happy baking!

Sourdough Coffee Cake

This Sourdough Coffee Cake is a delicious twist on a classic! Moist, tender, and packed with warm spices, it's perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 9 servings

Course: Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 1 cup melted unsalted butter
• 0.5 cup unsalted butter room temperature, at least 65 degrees F
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 cup unfed/discard sourdough starter
• 2 cups all-purpose flour
• 2 tablespoons instant mashed potato flakes
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon kosher salt
• 0.25 cup whole milk room temperature
• Powdered sugar for topping, optional

Equipment

• Mixing bowls
• Electric mixer
• Baking pan
• Measuring cups and spoons
• Spatula

Method

 

Directions:

1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with butter or line it with parchment paper for easy removal.
2. In a small bowl, mix together 1 cup of granulated sugar and 1-1/2 teaspoons of ground cinnamon. Set this aside as it will be used for layering in the cake.
3. In a large mixing bowl, beat together 1/2 cup of room temperature unsalted butter and 1 cup of granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add the 2 large eggs, 1 tablespoon of vanilla extract, and 1/2 teaspoon of almond extract to the butter mixture. Beat until well combined.
5. Stir in the 1 cup of unfed sourdough starter until the mixture is well combined.
6. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of instant mashed potato flakes, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt.
7. Gradually add the dry ingredients to the butter and sugar mixture, alternating with the 1/4 cup of whole milk. Mix until just combined; be careful not to overmix.
8. Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the cinnamon sugar mixture on top. Pour the remaining batter over the cinnamon sugar, and then sprinkle the rest of the cinnamon mixture on top.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
10. Once baked, allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Dust with powdered sugar if desired before slicing and serving.

Notes

• Store leftovers in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
• To serve, thaw at room temperature and enjoy!