Description
Wake up to the cozy goodness of sourdough coffee cake! It’s the perfect morning treat or afternoon indulgence with a soft, tangy base and a crunchy pecan streusel topping. Deliciously comforting and easy to make, it’s sure to be a family favorite
Ingredients
- 8 tablespoons (113g) unsalted butter
- 8 ounces (227g) cream cheese
- 1 cup (198g) brown sugar
- 1 cup (198g) granulated sugar
- 1 cup (227g) sourdough discard
- 2 eggs
- 1 teaspoon (5g) vanilla extract
- 2 cups (240g) all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons (10g) baking powder
- 1 teaspoon (5g) salt
- 1 cup (227g) buttermilk
Streusel Topping:
- 1 cup (198g) brown sugar
- 1 cup (120g) all-purpose flour
- 1/2 cup (113g) melted butter
- 1 teaspoon (3g) ground cinnamon
- 1 1/2 cups (150g) chopped pecans
Instructions
1 . Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2 . In a large bowl, beat the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy. Mix in the sourdough discard, eggs, and vanilla.
3 . whisk the flour, cornstarch, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Do not overmix.
4 . Pour half of the batter into the prepared pan. Sprinkle a mix of cinnamon and sugar over this layer.
5 . Add the remaining batter and spread evenly.
6 . In a small bowl, combine the streusel ingredients: brown sugar, flour, melted butter, cinnamon, and pecans. Sprinkle the streusel topping over the cake batter.
7 . Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
8 . Let the cake cool before serving warm.
Notes
- Don’t overmix the batter to ensure a tender, fluffy cake.
- For an extra indulgence, drizzle some vanilla glaze over the cooled cake!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast