#AECRoadTrip RECIPE ONE: I’m always looking for ways to use up my sourdough discard so when one of my channel subscribers suggested I try this recipe, I had to oblige! And hot-diggity-dog it is easy and so very good! If you do sourdough, you must try this! Thanks Francia!
Find the recipe here: https://heartscontentfarmhouse.com/sourdough-coffee-cake/
Sourdough Discard Coffee Cake
Ingredients for the cake
- ½ cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sourdough starter
- ½ cup sour cream or greek yogurt
for the topping
- ¼ cup cold butter diced
- ¼ cup all purpose flour
- ½ cup brown sugar
- 1 ½ teaspoons cinnamon
Instructions
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Preheat the oven to 350 degrees with the rack in the center. Prepare a 9 x 9 or 8 x 8 square pan with non stick cooking spray.
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Beat the butter and sugar in an electric stand mixer until combined. Add the eggs and vanilla and beat until fluffy. Combine the dry ingredients in a separate mixing bowl. Add to the butter mixture, 1/3 at a time, alternating with the sourdough starter and sour cream. Mix gently until just combined.
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To make the topping, cut the butter into the flour until it is the size of peas. Stir in the brown sugar and cinnamon.
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Layer half of the cake batter into the prepared pan. Sprinkle half of the topping on the cake batter. Gently spread the remaining cake batter on top, and top with the rest of the topping.
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Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for at least 15 minutes. Serve in squares directly out of the pan.
Notes
You can use fed or unfed sourdough starter in this recipe.
If you only have a small amount of starter to discard, use 1/4 cup of starter and 3/4 cup of sour cream
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