Description

This Sourdough Coffee Cake is a delightful combination of flavors, featuring butter, sugar, and cinnamon, making it a perfect comfort food anytime you crave something homemade and tasty.

Ingredients

Scale

½ cup (113 g) unsalted butter softened
1 ¼ cups (250 g) granulated sugar
1 large egg room temperature preferred
½ cup (120 g) sour cream
½ cup (110 g) sourdough discard (unfed room temperature discard works best)
1 teaspoon vanilla extract
1 ½ cups (190 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
6 tablespoons (85 g) unsalted butter melted and cooled until not warm to the touch
1 cup (125 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 tablespoons (25 g) light brown sugar firmly packed
1 tablespoon ground cinnamon
¼ teaspoon table salt
½ cup (65 g) powdered sugar
2-3 teaspoons milk

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Instructions

Preheat your oven to 350F (175C) and lightly grease a 9×9” (23x23cm) metal baking pan with butter or shortening. Set aside.
In a large mixing bowl, beat together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes on high speed).
Add the egg and mix until fully incorporated.
Stir in the sour cream, sourdough discard, and vanilla extract until thoroughly blended.
In another bowl, whisk the flour, baking powder, baking soda, and salt together.
Gradually fold the dry ingredients into the wet mixture with a spatula until combined.
Pour the batter evenly into the prepared baking pan and set aside while making the topping.

Notes

For best results, ensure your sourdough discard is at room temperature.
Feel free to add nuts or chocolate chips to the batter for an extra touch!
Cool the cake completely before glazing with powdered sugar and milk mixture.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 19g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg