Description
A delightful sourdough coffee cake that combines the unique tanginess of sourdough discard with a sweet and crunchy streusel topping, perfect for any time of day.
Ingredients
- For the streusel:
- 105 grams (3/4 cup) all-purpose flour
- 165 grams (3/4 cup) brown sugar
- 4 grams (2 teaspoons) cinnamon
- 1 gram (1/4 teaspoon) salt
- 84 grams (6 tablespoons) cold unsalted butter
- For the coffee cake:
- 245 grams (1 3/4 cups) all-purpose flour
- 6 grams (1 1/2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) salt
- 113 grams (1/2 cup) room temperature unsalted butter
- 100 grams (1/2 cup) sugar
- 55 grams (1/4 cup) brown sugar
- 2 large room temperature eggs
- 8 grams (2 teaspoons) vanilla extract
- 160 grams (2/3 cup) room temperature sour cream
- 120 grams (1/2 cup) room temperature milk
- 120 grams (1/2 cup) room temperature sourdough discard
- For the vanilla icing:
- 130 grams (1 cup) powdered sugar
- 90 grams (6 tablespoons) heavy cream
- 2 grams (1/2 teaspoon) vanilla extract
Instructions
- Preheat the oven to 350 degrees F and line an 8 x 8 inch metal baking dish with parchment paper.
- In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel topping. Whisk until incorporated.
- Using clean fingers, press the cold butter into the flour mixture until it resembles wet sand. Clump together the mix to form large crumble pieces.
- Refrigerate the streusel mixture while preparing the coffee cake batter.
- In a large bowl, whisk together the flour, baking powder, and salt for the cake. Set aside.
- In the bowl of a stand mixer with a paddle attachment, cream together the room temperature butter and both sugars on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the sour cream, milk, sourdough discard, and vanilla extract on low speed until smooth.
- Gradually add the flour mixture while mixing on low. Mix until just a few streaks of flour remain, then use a spatula to fold the mixture gently.
- Pour half of the batter into the prepared baking dish, spreading it evenly. Sprinkle half of the streusel mixture on top.
- Gently scoop the remaining batter on top and spread evenly. Finish by topping the cake with the rest of the streusel.
- Bake for 50-55 minutes until a toothpick comes out with just a few crumbs.
- Allow the cake to cool slightly before slicing and serving warm.
Notes
Use cold butter for the streusel to enhance its flakiness and texture. Ensure all wet ingredients are at room temperature for even mixing.
