Sourdough Coffee Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine sourdough starter, flour, sugar, oil, baking powder, salt, and cinnamon in a bowl; beat with an electric mixer until smooth and thick. Pour batter into the prepared pan.
• Mix brown sugar, softened butter, and cinnamon in a bowl until evenly moistened. Sprinkle topping over the cake batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
• Meanwhile, mix melted butter, milk, and vanilla in a bowl with a fork until smooth. Drizzle glaze over the coffee cake while the cake is still hot.

Steps:

• 1. Stir all the cake ingredients together until well mixed. Add 2 cups of fruit if you so desire. I've used blueberries, peaches, blackberries, raspberries, dried apriocots, dried cranberries, chopped dates and rhubarb. I would up the sugar for raspberry or rhubarb. I usually do a light icing as well for rhubarb.
• 2. Pour the cake into a well greased 9x13 pan and tap the pan on the counter to help break up any air bubbles
• 3. For the streusel, mix the dry ingredients together and then cut in the butter using a fork or a pastry blender and sprinkle over the top of the cake.
• 4. Bake at 375 for 45 minutes and check. It will likely take at least an hour and maybe as much as an hour and 15 minutes depending on your oven.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan.
• Cut cold butter into small pieces with a knife and place in a medium mixing bowl. Add brown sugar, flour, cinnamon, and salt. Use a pastry knife or 2 forks to cut butter into dry ingredients until large crumbs form. Set streusel aside.
• Combine flour, cinnamon, baking soda, and salt in a medium bowl.
• Beat sugar and butter together in a large bowl with an electric mixer until creamy and fluffy. Add egg and mix for 1 minute. Add sourdough discard and dry ingredients; mix until just combined. Pour batter into the prepared pan and sprinkle streusel on top, followed by the pecan pieces.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Place pan on a wire rack to cool for 10 minutes.
• Stir confectioners' sugar, milk, vanilla, and salt together to make the glaze. Add more sugar to make a thicker glaze, or more milk to make a thinner glaze.
• Pour the glaze into a resealable plastic bag and seal. Snip a tiny piece, about 1/8 of an inch, off one of the bottom corners. Hold bag over the cake and squeeze the glaze through the tiny opening, moving your hand across the top, drizzling glaze as you go. Cut cake into 9 pieces and serve.

Steps:

• Combine sourdough starter, oil and egg.
• Stir together dry ingredients and add to sourdough mixture.
• Put dough into greased 9 inch square pan.
• Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter.
• Bake for 35 minutes at 350 degrees.

Steps:

• In a bowl, combine the first 14 ingredients; mix well. Fold in dried cranberries. Pour into a greased and sugared 10-in. tube or fluted tube pan. Combine topping ingredients; sprinkle over batter. Bake at 325° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Cream together sugar, butter, salt, eggs, vanilla.
• In a separate bowl, mix flour, baking soda and baking powder together. Sift 1/2 of mixture into creamed mixture.
• Add 1/2 of sour cream and beat until smooth.
• Add the rest of sour cream and flour mixture.
• Beat mixture.
• Spoon 1/2 batter into 9X9 pan, layer 1/2 of topping, layer rest of batter, add rest of topping.
• Bake at 350 for 45min.