Sourdough Coffee Cake

By
Jennifer McGavin
Jennifer McGavin
Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.
Learn about The Spruce Eats' Editorial Process
Updated on 12/21/21
Sourdough Coffee Cake

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 35 mins
Cake needs to rise 1/2 hour: 30 mins
Total: 85 mins
Servings: 12 servings
Yield: 1 cake
Nutrition Facts (per serving)
252 Calories
11g Fat
36g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 252
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 26mg 9%
Sodium 231mg 10%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 4%
Total Sugars 17g
Protein 3g
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 1mg 7%
Potassium 51mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you do not have time to bake sourdough every week but have to feed your starter with flour, you might enjoy a recipe that 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.

Ingredients

Streusel Topping:

  • 1/2 cup all-purpose flour

  • 1/4 cup sugar

  • 1/8 teaspoon cinnamon

  • 1/4 cup (4 tablespoons) unsalted butter

Cake:

  • 1 cup sourdough starter, fed (see note)

  • 1/3 cup oil

  • 1/3 cup strong brewed coffee

  • 1 large egg

  • 1 cup all-purpose flour

  • 3/4 cup sugar

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon cinnamon, optional

  • 1/4 teaspoon ground cardamom, optional

Steps to Make It

Note: The sourdough starter should be as thick as thick pancake batter, or about 50 percent flour, 50 percent water. We 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.

  1. Gather the ingredients.

    Sourdough Coffee Cake ingredients

    The Spruce / Cara Cormack

  2. Mix the streusel topping first by combining flour, sugar, and cinnamon in a bowl.

    Mix the streusel topping first by combining flour, sugar, and cinnamon in a bowl

    The Spruce / Cara Cormack

  3. Then, add the butter and rub 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.

    add butter to the flour mixture

    The Spruce / Cara Cormack

  4. To make the cake, place the sourdough starter in a bowl.

    place the sourdough starter in a bowl

    The Spruce / Cara Cormack

  5. Add the rest of the ingredients and stir until combined.

    Add the rest of the ingredients to the starter and stir until combined

    The Spruce / Cara Cormack

  6. Pour the batter into a buttered and floured, 8- or 9-inch square pan or an 8-inch, round, layer cake pan.

    Pour the batter into a buttered and floured pan

    The Spruce / Cara Cormack

  7. Smooth top and sprinkle reserved crumbs evenly over the batter.

    Smooth top and sprinkle reserved crumbs evenly over the batter

    The Spruce / Cara Cormack

  8. Preheat oven to 375 F. Let the cake rise for about 30 minutes in a warm place.

    Let the cake rise in a warm place

    The Spruce / Cara Cormack

  9. Bake in the oven for about 35 minutes, or until cake is set and the sides begin to pull away from the pan.

    Sourdough Coffee Cake in a baking pan

    The Spruce / Cara Cormack