|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||9%|
|*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.|
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.
Note: The sourdough starter should be as thick as thick pancake batter, or about 50% flour, 50% 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.
Gather the ingredients.
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.
Preheat oven to 375 F. Let the cake rise for about 30 minutes in a warm place.
Bake in the oven for about 35 minutes, or until cake is set and the sides begin to pull away from the pan.
Remove, cool and enjoy.