Walking into a kitchen filled with the warm, inviting scent of freshly baked coffee cake is one of life’s simple joys. I remember baking with my grandmother, who always had a few recipes up her sleeve, and this Sourdough Coffee Cake was a favorite. The way the sweet cinnamon swirled through the tender cake brought a smile to my face. This recipe matters because it combines the unique tanginess of sourdough with the comforting flavors of cinnamon and sugar, creating a delightful treat for breakfast or an afternoon snack. What makes this recipe special is how it turns sourdough starter, often seen as discard, into something irresistible and delicious.
why make this recipe
This Irresistible Sourdough Coffee Cake is a fantastic way to use up your extra sourdough starter. Not only does it come together quickly, but it also blends sweet and savory flavors beautifully. The soft texture and cinnamon goodness make it perfect for any time of the day. Plus, it’s a great way to surprise your family and friends with something homemade and unique. Baking this cake will fill your home with warmth and create lasting memories around the table.
how to make Irresistible Sourdough Coffee Cake
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:
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a bowl, whisk together the sourdough starter, vegetable oil, and egg until smooth.
- In another bowl, mix together the flour, granulated sugar, salt, baking soda, and cinnamon.
- Gently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix.
- Pour half of the batter into the greased pan. Sprinkle evenly with the cinnamon swirl mixture.
- Add the remaining batter on top.
- For the crumb topping, mix together the brown sugar, cinnamon, melted butter, and flour. Crumble this mixture over the top of the batter.
- Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool in the pan for a few minutes, then slice and serve warm or at room temperature.
how to serve Irresistible Sourdough Coffee Cake
This coffee cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of icing for an extra touch. Pair it with a cup of coffee or tea for a delightful afternoon treat. You can also add fresh fruit or berries on the side for a refreshing twist.
how to store Irresistible Sourdough Coffee Cake
To store any leftover coffee cake, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for an entire week. You can also freeze slices for up to three months; just make sure to wrap them well to prevent freezer burn.
tips to make Irresistible Sourdough Coffee Cake
- Be sure to use room temperature ingredients for better mixing.
- If your sourdough starter is active, your cake will be even fluffier.
- Don’t skip the crumb topping—it’s what makes this cake special and adds extra texture.
variation
You can easily add different flavors to your coffee cake. Try adding nuts like walnuts or pecans for crunch or mix in chocolate chips for sweetness. You can also replace the ground cinnamon with nutmeg or vanilla for a different flavor profile.
FAQs
Can I use a different type of flour?
Yes, you can substitute whole wheat flour or a gluten-free blend, but this may change the texture a bit.
What can I do if my batter is too thick?
If your batter is too thick, you can add a little milk or water, one tablespoon at a time, until you reach the desired consistency.
Can I make this cake ahead of time?
Absolutely! You can bake it the night before and store it in an airtight container. Just make sure to let it cool completely before sealing it.
Sourdough Coffee Cake
Ingredients
For the cake
- 1 cup sourdough starter (discard or active)
- 1/3 cup vegetable oil
- 1 large egg room temperature
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
For the swirl and topping
- 1/2 cup brown sugar for the swirl
- 1 tsp ground cinnamon for the swirl
- 1/2 cup brown sugar for topping
- 2 Tbsp unsalted butter melted
- 1 Tbsp flour for crumble
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a bowl, whisk together the sourdough starter, vegetable oil, and egg until smooth.
- In another bowl, mix together the flour, granulated sugar, salt, baking soda, and cinnamon.
- Gently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix.
Baking
- Pour half of the batter into the greased pan. Sprinkle evenly with the cinnamon swirl mixture.
- Add the remaining batter on top.
- For the crumb topping, mix together the brown sugar, cinnamon, melted butter, and flour. Crumble this mixture over the top of the batter.
- Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool in the pan for a few minutes, then slice and serve warm or at room temperature.