Sourdough · All year
Sourdough Coffee Cake
Discard, sour cream, and a butter streusel. The crumb on top is brown sugar, because honey will not make a crumb.
1 hour · Serves 9 · One 8-inch square cake
“In the morning, LORD, you hear my voice.”
Ingredients
- 80 g all-purpose flour, for the streusel
- 40 g brown sugar, for the streusel
- 5 g cinnamon
- 50 g cold butter, for the streusel
- 120 g sourdough discard
- 80 g honey
- 1 egg (50 g)
- 80 g soft butter, for the cake
- 120 g sour cream
- 200 g all-purpose flour, for the cake
- 6 g baking powder
- 3 g baking soda
- 3 g fine salt
Method
- 1
Heat the oven to 350°F. Butter an 8-inch square pan. For the streusel, rub the 80 grams of flour, the brown sugar, the cinnamon, and the 50 grams of cold butter until you have clumps. Chill them.
- 2
Stir the discard, honey, egg, soft butter, and sour cream. Whisk the 200 grams of flour with the baking powder, baking soda, and salt. Fold the dry ingredients into the wet until just combined.
- 3
Spread the batter in the pan. Scatter the streusel over the top. Bake 35 to 42 minutes, until a toothpick in the center comes out clean and the cake reads about 200°F.
- 4
Cool 20 minutes before you cut it. Hot coffee cake falls apart.
From the kitchen
- Brown sugar is in the streusel on purpose. Honey melts into a glaze and will not make crumbs.
- If the top is dark and the center is wet, tent it and give it 5 more minutes.
My note
Kept on this device, beside the recipe, for the next time you cook it.
Alongside this
Sourdough
A Simple Sourdough Country Loaf
Flour, water, salt, and a living starter. The schedule is long. The hands-on time is short.
About 24 hours, mostly waiting
Sourdough
Feeding a Sourdough Starter
How to begin a jar, how to know it is ready, and how to keep it alive between baking days.
5 minutes a feeding
Sourdough
Olive Oil Sourdough Focaccia
A wet dough, a deep dimple, and enough oil that the crumb stays tender the day it is baked.
About 18 hours, mostly waiting