Sourdough Coffee Cake
This sourdough coffee cake is soft, sweet, and topped with a delightful cinnamon crumble. Perfect for breakfast or dessert
Equipment
- Mixing bowls
- Hand mixer or whisk
- 9x9-inch baking pan
- Oven
Ingredients
- 1 cup sourdough discard
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- Crumble Topping
- 1/3 cup brown sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- 3 tbsp butter
Instructions
- Preheat your oven to 350°F (175°C). Grease the baking pan.
- Cream together butter and sugar until fluffy. Add eggs, milk, and sourdough discard. Mix well.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Slowly add to wet ingredients. Mix until smooth.
- Pour batter into the pan.
- For the crumble, mix brown sugar, flour, cinnamon, and butter until crumbly. Sprinkle over the batter.
- Bake for 35 minutes or until a toothpick comes out clean. Cool slightly before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a nuttier flavor, add chopped walnuts to the crumble topping.