Time 40m Yield 12 Number Of Ingredients 14 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.
Time 1h5m Yield 9 Number Of Ingredients 18 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.
Time 50m Yield 1 cake, 8 serving(s) Number Of Ingredients 12 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.
Time 1h20m Yield 12-16 servings. Number Of Ingredients 18 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.
More about “sourdough coffee cake recipes”
Time 1h5m Yield 10 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees f. In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt. Cut in the first 1/4 cup butter till mixture resembles course crumbs. Combine sourdough starter, egg and vanilla. Add to dry ingredients, stirring well, should resemble cake batter – add additional 1/4 flour if needed. Spread in a greased square baking dish (original recipe calls for 11 x 8, but not sure they still make that size pan. Spoon pie filling over top. Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs. Sprinkle over fruit. Bake at 350 degree oven for 45 to 50 minutes.
