Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you enjoy using sourdough, you know it can be a challenge to time the bake with time to feed your starter! When it's time to feed, it's time to discard some of the starter, and you may or may not be ready to bake bread. This recipe uses the starter that you discard to create a yummy coffee cake for those mornings when you have just a bit of extra time. I like to make the streusel first, so it's ready to go when I need it. There is also an optional glaze.

Recipe Summary test

prep:
20 mins
cook:
35 mins
additional:
10 mins
total:
65 mins
Servings:
9
Yield:
1 8-inch coffee cake
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Streusel:
Coffee Cake:
Glaze (optional):

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan.

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  • 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.

Nutrition Facts

395 calories; protein 4.9g; carbohydrates 63g; fat 14.7g; cholesterol 46mg; sodium 339.3mg. Full Nutrition
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Reviews (3)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2021
Thanks Bibi for this delicious recipe! My whole family enjoys it. I minimized the sugar, using 1/2 of what the recipe states for the cake and streusel. Also, I sprinkled on about 1.5 T powdered sugar rather than making the full glaze. Read More
Rating: 5 stars
01/04/2021
I saved this recipe some time ago when I was looking for ways to use my sourdough discard. I was reluctant to try it without any reviews. I finally just went for it and I am so glad I did! This is delicious! The cake is so moist and the tpping sinks into the cake but leaves some crunch on the surface. I did not put the additional glaze on top. I don’t feel the cake needed it and I was afraid it would make it soggy as I was serving it the next morning. This recipe is definitely a keeper. Thanks for sharing Read More
Rating: 5 stars
08/23/2021
Smells heavenly. Easy to put together. Tastes wonderful. Might not need glaze. Read More
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