Sourdough Cinnamon Pecan Coffee Cake
Indulge in the perfect blend of tangy sourdough and warm cinnamon with this Sourdough Cinnamon Pecan Coffee Cake, a stunning treat for breakfast, brunch, or an afternoon coffee break. This recipe cleverly incorporates unfed sourdough starter discard, giving the cake a tender crumb and subtle tang while reducing food waste. A luscious swirl of pecan-cinnamon streusel runs through every bite, adding irresistible warmth and crunch to the fluffy layers. Topped with a buttery streusel crumble, this coffee cake is an absolute crowd-pleaser. Easy-to-follow steps and pantry-friendly ingredients make this recipe ideal for both seasoned bakers and novices looking to elevate their baking game. Enjoy a sensational marriage of flavors and textures baked to perfection in just under an hour!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 2 pieces large eggs
- 120 grams sourdough starter discard (unfed)
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 120 milliliters buttermilk
- 100 grams brown sugar
- 1.5 teaspoons ground cinnamon
- 120 grams chopped pecans
- 30 grams all-purpose flour (for streusel topping)
- 30 grams unsalted butter (melted)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x9-inch (23x23 cm) baking dish or line it with parchment paper.
In a mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the sourdough starter discard and vanilla extract until thoroughly combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix just until combined; do not overmix.
In another small bowl, prepare the streusel topping by combining the brown sugar, ground cinnamon, chopped pecans, and 30 grams of all-purpose flour. Drizzle in the 30 grams of melted butter and mix until crumbly.
Pour half of the batter into the prepared baking dish, spreading it evenly. Sprinkle half of the streusel topping over the batter.
Spread the remaining batter over the streusel layer and top with the remaining streusel mixture.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 26.1 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
