Yield: 16

Sourdough Coffee Cake

a slice of sourdough coffee cake on a spatula resting on a wood cutting board

Sourdough coffee cake is a deliciously sweet, sourdough, vanilla cake layered with a cinnamon filling and topped with brown sugar crumble.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

Cinnamon Filling

  • 1/2 cup brown sugar (106 g)
  • 1 cup all-purpose flour (140 g)
  • 3 teaspoons cinnamon (8 g)

Crumb Topping

  • 1/2 cup butter, melted (113 g)
  • 3/4 cup brown sugar (160 g)
  • 2 tablespoons cinnamon (15 g)
  • 1 cup all-purpose flour (140 g)

Cake

  • 1 cup melted coconut oil (216 g)
  • 1 cup sugar (201 g)
  • 1/2 cup brown sugar (106 g)
  • 3 eggs
  • 2 teaspoons vanilla extract (8 g)
  • 1/2 cup sourdough starter, active or discard (113 g)
  • 1 cup milk (236 g)
  • 1/2 cup water (118 g)
  • 1 teaspoon salt (7g)
  • 3 teaspoons baking soda (17 g)
  • 3 cups all-purpose flour (420 g)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease a 9×13 baking dish with coconut oil or butter.

Create The Crumb Topping And Cinnamon Filling

  1. Melt butter.
  2. In a medium mixing bowl, combine the melted butter with brown sugar, cinnamon, and flour.
  3. In a separate bowl, mix together the cinnamon filling. Set aside.

Make The Cake:

  1. In a stand mixer or large mixing bowl, cream together melted coconut oil, brown sugar, and regular sugar, until well combined.
  2. Add egg, vanilla extract, sourdough starter, water, and milk to the sugar mixture; combine.
  3. In a separate bowl, mix together the dry ingredients.
  4. Slowly incorporate the wet ingredients to the dry ingredients. I like to turn on my stand mixer to low speed. Then, I add about a third of the dry ingredients at a time until it comes together.
  5. Place half of the cake mixture into the baking dish. Spread the cinnamon filling over the cake mixture evenly.
  6. Spread the remaining cake batter over the cinnamon filling, then sprinkle the crumb topping on top.
  7. Bake for about 45 minutes or until a toothpick comes out clean (the cinnamon topping will still stick to the toothpick, but the cake should be clean) and the edge of the cake starts to turn golden.

Notes

  • You can make this dairy free by using coconut oil rather than butter in the crumb topping. Also, swap out the milk for almond or coconut milk. The flavor will be slightly different, but still very yummy.
  • For the cake, you can substitute olive or avocado, even butter for the coconut oil.
  • See post for the long fermented directions.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 478Total Fat: 21gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 441mgCarbohydrates: 67gFiber: 2gSugar: 33gProtein: 6g