Sourdough Cinnamon Pecan Coffee Cake Recipes

SOURDOUGH PECAN COFFEE CAKE

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.

SOURDOUGH COFFEE CAKE

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.

SOURDOUGH CINNAMON PECAN COFFEE CAKE

Steps:

• --------SourdoughStarter----------.
• Mix ingredients in plastic or glass container.
• Cover loosely.
• Leave at room temperature.
• for 3-5 days, stirring twice daily.
• Bubbles should form on the surface, and it should smell sour.
• At this point, refrigerate.
• Mixture may separate, so stir before using.
• ---------Topping-----------.
• Combine all ingredients and set aside.
• ---------Cake----------.
• Preheat oven to 325 degrees.
• Grease a 9x13" pan or an angel food cake pan.
• Cream butter and sugar.
• Mix in eggs, sourdough starter, milk, flour, soda, baking powder, salt, and vanilla.
• Mix until light, about 3 minutes.
• Pour half of the batter into pan& spread evenly.
• Sprinkle with half of the topping.
• Pour remaining batter in pan, and sprinkle with remaining topping.
• Bake for 30 minutes, or until toothpick inserted comes out clean.
• For angel food cake pan, let cool for 10 minutes, then remove.

SOURDOUGH COFFEE CAKE

Steps:

• In a medium bowl, stir together the melted butter, brown sugar, and cinnamon until combined.
• Stir in the flour and chopped pecans.
• Set aside.
• In another medium mixing bowl, stir together the brown sugar, flour, and ground cummins until combined.
• Set aside.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
• Add in the eggs and vanilla extract and combine well.
• Add in the sour cream, sourdough discard, and milk and whisk to combine.
• Mix in the flour, salt, baking powder, and baking soda and whisk to combine, but do not overmix.
• Pour half of the coffee cake batter into a prepared 9×9 cake.
• Sprinkle the cinnamon sugar filling evenly over the cake batter in the pan.
• Gently dollop the remaining cake batter over the cinnamon filling.
• Use a spatula or offset knife to gently and evenly spread the cake batter over the filling.
• Sprinkle the pecan crumble over the top of the cake batter.
• Bake in a preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out with minimal crumbs attached.
• Cool on a wire rack until room temperature.

HERMAN COFFEE CAKE

Steps:

• Bring Herman Starter to room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 9x13 inch baking pan.
• Stir together Herman Starter, oil and beaten eggs.
• Stir together the flour, cinnamon, baking soda, baking powder, salt and white sugar. Stir in nuts and raisins. Add the flour mixture to the egg mixture and stir well. Pour into the prepared pan and sprinkle with the topping.
• To Make Topping: Combine the 1 cup brown sugar, 3 tablespoons flour, 1 teaspoon cinnamon. Cut in 1/4 cup softened butter, until the mixture resembles very coarse crumbs.
• Bake in a preheated 350 degrees F (175 degrees C) for 30 to 40 minutes. While still hot pour glaze over the top and serve.
• To Make Glaze: In a small saucepan, melt 1/2 cup butter or margarine. Stir in the milk and 1 cup brown sugar. Bring to a boil and let boil for 3 minutes. Immediately pour over hot cake.

EASY STICKY BUN SOURDOUGH COFFEE CAKE

Steps:

• Butter a 9-inch deep dish pie plate, 9x9 inch square pan, or 9-inch cake pan* and heat oven to 350 degrees.
• In a small saucepan over medium heat, warm 1/2 cup butter, brown sugar, and honey just until the butter is melted (do not let boil). Pour into prepared pan and sprinkle with nuts. Set pan aside while making cake batter.
• Add starter, melted butter or oil, and egg to a large mixing bowl and stir well. Add remaining ingredients, stirring just until combined.
• Spoon dollops of batter over the caramel nut topping in the pan and then use a spatula to smooth it evenly.
• Bake coffee cake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out with just a few crumbs and topping is bubbling on sides. Let cool on a rack for 5 minutes.
• Loosen edges of cake with a knife and invert a large platter over the cake. Using hot pads, grasp edges of cake pan and flip over. Remove pan and spoon any topping in pan back onto cake.
• Let cool 5-10 minutes before serving.**