Sourdough Coffee Cake with Cinnamon Nut Crumble Recipe

Introduction

This Sourdough Coffee Cake combines the tangy depth of sourdough starter with warm cinnamon and crunchy pecans for a delightful breakfast treat or afternoon snack. Rich, moist, and packed with layers of cinnamon sugar and crumbly topping, it’s a perfect way to use your sourdough discard.

Ingredients

• 4 tablespoons butter (melted)
• 1/2 cup light brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 cup chopped pecans (optional)
• 1/3 cup light brown sugar
• 1/3 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 8 tablespoons butter (softened)
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1/2 cup sourdough starter discard
• 1 cup buttermilk
• 1 teaspoon fine sea salt
• 2 teaspoons baking powder
• 2 cups all-purpose flour

Instructions

1. Step 1: Prepare the crumble topping by melting 4 tablespoons of butter in a bowl. Stir in 1/2 cup light brown sugar and 2 teaspoons ground cinnamon until smooth. Add 1/2 cup flour and 1 cup chopped pecans, mixing until it forms a clumpy mass. Set aside to cool.
2. Step 2: In a small bowl, mix 1/3 cup light brown sugar, 1/3 cup flour, and 2 teaspoons cinnamon to create the cinnamon sugar filling. Set this aside.
3. Step 3: Preheat the oven to 350°F (175°C). Lightly grease a 9″ x 9″ metal baking pan with butter or cooking spray.
4. Step 4: In a large mixing bowl, cream together 8 tablespoons softened butter, 1/2 cup light brown sugar, and 1/2 cup granulated sugar until smooth. Add the eggs, vanilla extract, sour cream, sourdough starter discard, buttermilk, salt, and baking powder. Stir until combined.
5. Step 5: Gradually add 2 cups flour to the wet mixture, mixing until fully incorporated to form the cake batter.
6. Step 6: Pour half of the batter into the prepared baking pan. Evenly sprinkle the cinnamon sugar filling over the batter. Carefully pour the remaining batter on top, spreading gently with an offset spatula to cover the cinnamon sugar layer.
7. Step 7: Break up the crumble topping with your fingers and sprinkle it evenly over the top of the cake.
8. Step 8: Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before serving.

Tips & Variations

• For a nut-free version, omit the pecans and increase the crumble topping flour slightly for texture.
• Use homemade or store-bought sourdough discard to add more depth of flavor.
• If you prefer a fruit twist, stir in 1/2 cup fresh or frozen blueberries into the batter before baking.
• Make sure your butter for creaming is softened, not melted, to create a better texture in the batter.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 325°F (160°C) until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active starter in place of discard, but reduce the liquid in the recipe slightly to account for the starter’s hydration.

What if I don’t have buttermilk?

You can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Sourdough Coffee Cake with Cinnamon Nut Crumble Recipe

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★★★★★

4.7 from 86 reviews

• Author: Simon
• Total Time: 1 hour 5 minutes
• Yield: 9 servings 1x

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Description

This Sourdough Coffee Cake is a delightful treat combining the tangy depth of sourdough starter discard with a rich cinnamon-sugar filling and a buttery pecan crumble topping. Perfectly moist and tender, this cake is ideal for breakfast, brunch, or an afternoon snack alongside your favorite coffee or tea.

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Ingredients

Scale 1x2x3x

Crumble Topping

• 4 tablespoons butter (melted)
• 1/2 cup light brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 cup chopped pecans (optional)

Cinnamon Sugar Filling

• 1/3 cup light brown sugar
• 1/3 cup all-purpose flour
• 2 teaspoons ground cinnamon

Cake Batter

• 8 tablespoons butter (softened)
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1/2 cup sourdough starter discard
• 1 cup buttermilk
• 1 teaspoon fine sea salt
• 2 teaspoons baking powder
• 2 cups all-purpose flour

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Instructions

1. Prepare Crumble Topping: Melt the butter in a bowl then stir in the light brown sugar and cinnamon until smooth. Add the flour and chopped pecans, mixing until the mixture clumps together. Set aside to cool.
2. Prepare Cinnamon Sugar Filling: In a small bowl, combine the cinnamon, flour, and light brown sugar. Set this mixture aside.
3. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9″ x 9″ metal baking pan with butter or cooking spray to prevent sticking.
4. Make Cake Batter: In a large mixing bowl, cream the softened butter with both the light brown sugar and granulated sugar until smooth and well combined. Add the eggs, vanilla extract, sour cream, sourdough starter discard, buttermilk, salt, and baking powder. Stir until fully incorporated. Gradually add the flour and mix until the batter is uniform.
5. Assemble the Cake: Pour half of the batter evenly into the greased pan. Sprinkle the cinnamon sugar filling mixture evenly over the batter. Carefully pour the remaining batter over the cinnamon sugar layer, spreading gently with an offset spatula to cover. Finally, break up the crumble topping with your fingers and sprinkle it evenly across the top.
6. Bake the Cake: Bake for 40-45 minutes in the preheated oven. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
7. Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing. Enjoy warm or at room temperature with coffee or tea.

Notes

• The crumble topping can be made ahead and stored in the refrigerator until ready to use.
• Using sourdough starter discard adds moisture and a subtle tang, enhancing the coffee cake’s flavor.
• For a nut-free option, omit the pecans in the topping.
• This coffee cake is best eaten within 2 days but can be stored in an airtight container at room temperature or refrigerated up to 4 days.
• For extra flavor, consider adding a glaze of powdered sugar mixed with milk after cooling.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Keywords: Sourdough coffee cake, cinnamon coffee cake, breakfast cake, pecan crumble, sourdough starter discard recipe