SOURDOUGH COFFEE CAKE
I usually just throw this coffee cake together and monkey around with the consistency until it is just right. Sometimes I melt a little cream cheese and put it in and the sugar can be adjusted up or down depending on how sour your starter tastes. I find frozen or dried fruit work a little better but I have used fresh peaches...
Provided by Laurie Sanders
Categories Other Breakfast
Time 1h25m
Number Of Ingredients 15
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.
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Zabathwa Betwana
[email protected]This coffee cake is delicious! The sourdough flavor is subtle but really adds to the overall flavor. The crumb topping is also perfect - buttery and crispy.
bernadette molina
[email protected]I've made this coffee cake several times and it's always a hit with my family and friends. It's the perfect coffee cake recipe!
Debra Payne
[email protected]This coffee cake is a bit too sweet for my taste, but I love the texture. It's so moist and fluffy!
Umanee Kovila
[email protected]I love the unique flavor that the sourdough starter gives to this coffee cake. It's a great recipe for a special occasion breakfast or brunch.
scobbie snackzz
[email protected]This coffee cake was a disappointment. It was dry and bland, and the topping was too hard. I won't be making it again.
Pixie Boswell
[email protected]This recipe is a keeper! The cake was moist and flavorful, and the topping was crispy and buttery. I'll definitely be making it again.
Lukas Kamrowski
[email protected]I've made this coffee cake several times and it's always a hit. It's a great way to use up leftover sourdough starter.
Jonathan Mulebinge
[email protected]This coffee cake is the perfect weekend breakfast treat. It's a bit time-consuming to make, but it's worth the effort.
Mbalentle _Sokaliwe
[email protected]Easy to make and turned out great! I used a gluten-free flour blend and it still came out perfect.
Addy
[email protected]Loved the sourdough flavor in this cake! It was a nice change from the usual coffee cake recipes. The topping was also perfect - buttery and crunchy.
Wahid Sahil
[email protected]This coffee cake was a bit too sour for my taste, but my husband loved it. I think I'll try using less sourdough starter next time.
Md Syltan
[email protected]Followed the recipe to the letter and the cake turned out great! The crumb topping was especially delicious. I'll definitely be making this again.
Lungile Nzuza
[email protected]This coffee cake was a delightful treat! The sourdough base gave it a unique and tangy flavor that paired perfectly with the sweet and crumbly topping. It was easy to make and a hit with my family and friends.