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a slice of sourdough coffee cake on a spatula resting on a wood cutting board
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Sourdough Coffee Cake

Sourdough coffee cake is a deliciously sweet, sourdough, vanilla cake layered with a cinnamon filling and topped with brown sugar crumble.
Course Sourdough
Cuisine American
Keyword baking, sourdough, sourdough cake, sourdough coffee cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Calories 481kcal
Author Lisa Bass

Ingredients

Cinnamon Filling

  • 1/2 cup brown sugar 106 g
  • 1 cup all-purpose flour 140 g
  • 3 teaspoons cinnamon 8 g

Crumb Topping

  • 1/2 cup butter melted (113 g)
  • 3/4 cup brown sugar 160 g
  • 2 tablespoons cinnamon 15 g
  • 1 cup all-purpose flour 140 g

Cake

  • 1 cup melted coconut oil 216 g
  • 1 cup sugar 201 g
  • 1/2 cup brown sugar 106 g
  • 3 large eggs
  • 2 teaspoons vanilla extract 8 g
  • 1/2 cup sourdough starter active or discard (113 g)
  • 1 cup milk 236 g
  • 1/2 cup water 118 g
  • 1 teaspoon salt 7g
  • 3 teaspoons baking soda 17 g
  • 3 cups all-purpose flour 420 g

Instructions

  • Preheat the oven to 350 degrees.
  • Grease a 9×13 baking dish with coconut oil or butter.

Create The Crumb Topping And Cinnamon Filling

  • Melt butter.
  • In a medium mixing bowl, combine the melted butter with brown sugar, cinnamon, and flour.
  • In a separate bowl, mix together the cinnamon filling. Set aside.

Make The Cake:

  • In a stand mixer or large mixing bowl, cream together melted coconut oil, brown sugar, and regular sugar, until well combined.
  • Add egg, vanilla extract, sourdough starter, water, and milk to the sugar mixture; combine.
  • In a separate bowl, mix together the dry ingredients.
  • Slowly incorporate the wet ingredients to the dry ingredients. I like to turn on my stand mixer to low speed. Then, I add about a third of the dry ingredients at a time until it comes together.
  • Place half of the cake mixture into the baking dish. Spread the cinnamon filling over the cake mixture evenly.
  • Spread the remaining cake batter over the cinnamon filling, then sprinkle the crumb topping on top.
  • Bake for about 45 minutes or until a toothpick comes out clean (the cinnamon topping will still stick to the toothpick, but the cake should be clean) and the edge of the cake starts to turn golden.

Notes

  • You can make this dairy free by using coconut oil rather than butter in the crumb topping. Also, swap out the milk for almond or coconut milk. The flavor will be slightly different, but still very yummy.
  • For the cake, you can substitute olive or avocado, even butter for the coconut oil.
  • See post for the long fermented directions.

Nutrition

Calories: 481kcal | Carbohydrates: 69g | Protein: 6g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 424mg | Potassium: 118mg | Fiber: 2g | Sugar: 37g | Vitamin A: 257IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg