Description
A delightful sourdough coffee cake featuring a cinnamon swirl, perfect for breakfast or brunch, that evokes warmth and nostalgia.
Ingredients
- 1 cup sourdough starter (discard or active)
- 1/3 cup vegetable oil
- 1 egg
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup brown sugar (for swirl)
- 1 tsp ground cinnamon (for swirl)
- 1/2 cup brown sugar (for topping)
- 1 tsp cinnamon (for topping)
- 2 Tbsp unsalted butter, melted
- 1 Tbsp flour (for crumble)
Instructions
- Preheat the oven to 350°F (175°C). Grease your baking pan.
- In a bowl, whisk together the sourdough starter, vegetable oil, and egg until smooth.
- In another bowl, combine the flour, granulated sugar, salt, baking soda, and cinnamon.
- Gently fold the dry mixture into the wet mixture until just combined—do not overmix.
- Pour half the batter into the pan. Sprinkle evenly with the cinnamon swirl mixture.
- Add the remaining batter on top.
- Make the crumb topping by mixing brown sugar, cinnamon, melted butter, and flour. Crumble over the top of the batter.
- Bake for about 35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool in the pan for a few minutes, then slice and serve warm or at room temperature.
Notes
For a richer flavor, consider adding chopped walnuts or pecans. Dust with powdered sugar before serving for an elegant touch.