Description
A delightful sourdough coffee cake, featuring a crunchy streusel topping and rich flavors, perfect for brunch or afternoon coffee.
Ingredients
- Streusel:
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter
- Coffee Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup room temperature unsalted butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large room temperature eggs
- 2 teaspoons vanilla extract
- 2/3 cup room temperature sour cream
- 1/2 cup room temperature milk
- 1/2 cup room temperature sourdough discard
- Icing:
- 1 cup powdered sugar
- 6 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8×8 inch baking dish with parchment paper.
- In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Press the cold butter into the mixture until it resembles wet sand and chill.
- In a large bowl, whisk together the flour, baking powder, and salt for the cake. In a stand mixer, cream together the room temperature butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then mix in the sour cream, milk, sourdough discard, and vanilla. Gradually add the flour mixture.
- Pour half the batter into the prepared dish, sprinkle with half the streusel, then top with the remaining batter and streusel.
- Bake for 50-55 minutes until a toothpick comes out with a few crumbs.
- For icing, mix the powdered sugar, heavy cream, and vanilla. Drizzle over cooled cake before serving.
Notes
For best results, ensure all ingredients are at room temperature and chill the streusel before baking.