Wednesday, May 25, 2011

Sourdough Coffeecake

I made sourdough coffeecake yesterday and it was delicious! The whole family ate it up. It was also very easy to make. Here is my recipe:

Sourdough Coffeecake
1 cup proofed starter (see link below on how to proof your starter)
1/3 cup olive oil
1 slightly beaten egg
1 cup whole wheat pastry flour
¾ cup cane juice crystals or sugar
1t baking soda
1 t cinnamon
½ t salt

Topping
½ cup Sucanat or brown sugar
1T whole wheat flour
1t cinnamon
2T butter

In a mixer combine proofed starter, olive oil, and egg. Mix to combine. Add flour, cane juice crystals (or sugar), baking soda, cinnamon and salt. Mix again to combine all ingredients.




Spray a 9 inch square pan with non stick spray. Pour batter into pan. Set aside while you make the topping.

To make topping combine first 3 ingredients in a small bowl. Cut in butter with a pastry blender or your clean hands.

Spread topping over cake batter.





Bake at 350 for 35 minutes.

Enjoy!!






You can find information on making sourdough starter and how to proof your starter here: http://www.thefamilyhomestead.com/sourdoughstarter.htm 

 

9 comments:

  1. I love coffee cake. This sounds wonderful but at what stage do I add the coffee and how much and what type of coffee please?

    Thanks!

    ReplyDelete
  2. HI Jo, You pour yourself a nice hot cup of coffee to go with your coffeecake after it has baked :) (coffeecake typically does not have coffee in it.. it is meant to be enjoyed with coffee.. )

    ReplyDelete
  3. Mmm! I'm going to have to try this tomorrow!

    ReplyDelete
  4. I would like to make this to fit a 9x13 pan. Would you use the same proportions? I'm thinking I would need to increase them, but I thought I would ask your advice first.

    ReplyDelete
  5. Lynn, you will need to double the recipe for a 9x13 and probably increase the baking time by 5 to 10 minutes. Do the toothpick test to see when it is done.

    ReplyDelete
  6. Well, that's a disappointment - I love coffee cake made with coffee in it and have been looking all over for a coffee variation for a sourdough cake. Found lots of links but none have coffee in. Suppose you had this with a cup of tea, you couldn't call it coffe cake then, could you. Ridiculous.

    ReplyDelete
  7. Anon.. to any coffeecake recipe you could add some instant coffee (amounts from 1 to 3 teaspoons would be my guess as I have never made it this way)

    ReplyDelete
  8. I'm going to try this. I lost an old recipe that made the best coffee cake ever, and I was thinking I put 1/2 the topping on 1/2 the batter and the repeated. But in this pic it look like the topping does sink down into the cake. Hope so 'cause it was so warm and moist and Yummy that way!

    ReplyDelete

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)