Irresistible Sourdough Coffee Cake
A moist sourdough cake, swirled with cinnamon sugar and topped with a buttery crumb topping — perfect for breakfast or brunch.
Equipment
- Mixing Bowl
- 9-inch square or 11×7-inch baking pan
- Whisk or hand mixer
- Spatula
Ingredients
Main Cake
- 1 cup sourdough starter (discard or active)
- ⅓ cup vegetable oil
- 1 egg
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
Cinnamon Swirl
- ½ cup brown sugar
- 1 tsp ground cinnamon (for swirl)
Crumb Topping
- ½ cup brown sugar (for topping)
- 1 tsp cinnamon
- 2 Tbsp unsalted butter
- 1 Tbsp flour (for crumble)
Instructions
- Preheat oven to 350°F (175°C). Grease the baking pan.
- In a bowl, whisk together sourdough starter, vegetable oil, and egg until smooth.
- In another bowl, combine flour, granulated sugar, salt, baking soda, and cinnamon.
- Gently fold the dry mixture into the wet mixture until just combined — do not overmix.
- Pour half the batter into the pan. Sprinkle evenly with the cinnamon swirl mixture.
- Add the remaining batter on top.
- Make the crumb topping by mixing brown sugar, cinnamon, melted butter, and flour. Crumble over the top of the batter.
- Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool in the pan for a few minutes, then slice and serve warm or at room temperature.
Notes
Store the cake in an airtight container at room temperature for 1–2 days, or refrigerate up to 5 days. For longer storage, freeze individual slices for up to 3 months. Reheat gently before serving for best texture.