Sourdough Coffee Cake
A delicious and simple breakfast staple, this sourdough coffee cake is the perfect treat for a special morning.
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Equipment
- Stand mixer Optional, can mix by hand
- Measuring cups and spoons
- Spatula
- Mixing bowl and spoon
- 8 by 8 inch baking dish
Ingredients
- 1/4 cup Butter, softened
- 1/3 cup Sugar
- 1 Egg
- 2/3 cup Sourdough starter
- 1/3 cup Milk
- 1 1/3 cup All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 tbsp Butter, melted
- 1/2 cup Brown sugar
- 1 tsp Ground cinnamon
Instructions
- Preheat oven to 425 degrees F. Generously grease baking dish with butter.
- In a stand mixer fitted with the paddle attachment (or in a large mixing bowl to mix by hand) cream the butter on high speed.
- Slowly pour in the sugar and mix well until fluffy.
- Turn the mixer off and scrape the sides of the bowl. Add in the egg, milk, and sourdough starter.
- Mix on medium speed until well combined.
- Turn the mixer on low and add in the baking powder, salt, and flour. Mix until well combined.
- Scrape the batter into the baking dish and use a spatula to spread out evenly.
- In a small bowl, combine the melted butter, brown sugar, and ground cinnamon until crumbly. Use your fingers to sprinkle it evenly all over the top of the batter.
- Bake for about 25 minutes, or until a knife inserted into the center comes out clean. If the topping starts to get too brown, gently lay a piece of foil on top of the dish for the remainder of the cooking time.
- Cool on a wire rack for a few minutes before cutting and serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days.
Serve alongside your favorite breakfast foods including eggs, meat, yogurt, smoothies, and more.
This recipe easily doubles to feed a crowd. Use a 9 by 13 inch baking dish and increase baking time.
Servings: 8