Description
A warm, comforting sourdough coffee cake that’s perfect for breakfast or an afternoon snack, incorporating the unique tang of sourdough with warmth and sweetness.
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)
Instructions
- Preheat oven to 350°F (175°C). Grease the baking pan.
- In a bowl, whisk together sourdough starter, vegetable oil, and egg until smooth.
- In another bowl, combine flour, granulated sugar, salt, baking soda, and cinnamon.
- Gently fold the dry mixture into the wet mixture until just combined—do not overmix.
- Pour half the batter into the pan. Sprinkle evenly with the cinnamon swirl mixture.
- Add the remaining batter on top.
- Make the crumb topping by mixing brown sugar, cinnamon, melted butter, and flour. Crumble 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.
Notes
Allow butter to cool slightly before adding to crumb topping mixture. Experiment with different cinnamon levels and consider adding nuts or dried fruits.
