Go Back
Homemade Sourdough Coffee Cake photo

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
Cook Time 40 minutes
Total Time 55 minutes
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!