|Nutritional Guidelines (per serving)|
If you do not have time to bake sourdough every week but have to feed your starter with flour, you might enjoy a recipe which takes only a short rise and is popped right into the oven. Recipes using sourdough starter can be augmented with baking powder, baking soda or yeast for a little extra rise and to save time. This streusel covered, sourdough coffee cake is delicious with coffee or tea.
- Streusel Topping:
- 1/2 cup flour
- 1/4 cup sugar
- 1/8 teaspoon cinnamon
- 1/4 cup butter
- 1 cup sourdough starter (fed, see note)
- 1/3 cup oil
- 1 egg
- 1 cup flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Optional: 1/2 teaspoon cinnamon (ground)
- Optional: 1/4 teaspoon cardamom (ground)
Note: The sourdough starter should be as thick as thick pancake batter, or about 50% flour, 50% water. I usually remove half the starter and feed both halves with equal amounts of flour and water, by weight, then wait for it to bubble up (about 4 hours) then put one jar back in the refrigerator for another week. The extra sourdough starter can be given to a friend or used in a recipe like this one.
Mix the streusel topping first by combining flour, sugar, and cinnamon in a bowl, then rubbing the cold butter in with your fingers until the mixture is crumbly and sticks together if you press it between your fingers. You may use a mixer if you wish.
Set crumbs aside.
To make the cake, place the sourdough starter in a bowl, add the rest of the ingredients and stir until combined.
Pour the batter into a buttered and floured, 8- or 9-inch square pan or an 8-inch, round, layer cake pan. Smooth top and sprinkle reserved crumbs evenly over the batter.
Let the cake rise for about 30 minutes in a warm place.
Bake at 375 F for about 35 minutes, or until cake is set and the sides begin to pull away from the pan.
Remove, cool and enjoy.