SOURDOUGH PECAN COFFEE CAKE
If you enjoy using sourdough, you know it can be a challenge to time the bake with time to feed your starter! When it's time to feed, it's time to discard some of the starter, and you may or may not be ready to bake bread. This recipe uses the starter that you discard to create a yummy coffee cake for those mornings when you have just a bit of extra time. I like to make the streusel first, so it's ready to go when I need it. There is also an optional glaze.
Provided by Bibi
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 9
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan.
- Cut cold butter into small pieces with a knife and place in a medium mixing bowl. Add brown sugar, flour, cinnamon, and salt. Use a pastry knife or 2 forks to cut butter into dry ingredients until large crumbs form. Set streusel aside.
- Combine flour, cinnamon, baking soda, and salt in a medium bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until creamy and fluffy. Add egg and mix for 1 minute. Add sourdough discard and dry ingredients; mix until just combined. Pour batter into the prepared pan and sprinkle streusel on top, followed by the pecan pieces.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Place pan on a wire rack to cool for 10 minutes.
- Stir confectioners' sugar, milk, vanilla, and salt together to make the glaze. Add more sugar to make a thicker glaze, or more milk to make a thinner glaze.
- Pour the glaze into a resealable plastic bag and seal. Snip a tiny piece, about 1/8 of an inch, off one of the bottom corners. Hold bag over the cake and squeeze the glaze through the tiny opening, moving your hand across the top, drizzling glaze as you go. Cut cake into 9 pieces and serve.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 63 g, Cholesterol 46 mg, Fat 14.7 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 6.6 g, Sodium 339.3 mg, Sugar 43.3 g
SOURDOUGH COFFEE CAKE
One more way to use your starter! Sometimes I skip the topping and just drizzle white frosting over the top.
Provided by AlaskaStephanie
Categories Breads
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine sourdough starter, oil and egg.
- Stir together dry ingredients and add to sourdough mixture.
- Put dough into greased 9 inch square pan.
- Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter.
- Bake for 35 minutes at 350 degrees.
SOURDOUGH CINNAMON PECAN COFFEE CAKE
This recipe is used in the Ellsworth High School Foods class. It is scrumptious, and all the students devour it!
Provided by Hally Waltz
Categories Breads
Time 58m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- --------SourdoughStarter----------.
- Mix ingredients in plastic or glass container.
- Cover loosely.
- Leave at room temperature.
- for 3-5 days, stirring twice daily.
- Bubbles should form on the surface, and it should smell sour.
- At this point, refrigerate.
- Mixture may separate, so stir before using.
- ---------Topping-----------.
- Combine all ingredients and set aside.
- ---------Cake----------.
- Preheat oven to 325 degrees.
- Grease a 9x13" pan or an angel food cake pan.
- Cream butter and sugar.
- Mix in eggs, sourdough starter, milk, flour, soda, baking powder, salt, and vanilla.
- Mix until light, about 3 minutes.
- Pour half of the batter into pan& spread evenly.
- Sprinkle with half of the topping.
- Pour remaining batter in pan, and sprinkle with remaining topping.
- Bake for 30 minutes, or until toothpick inserted comes out clean.
- For angel food cake pan, let cool for 10 minutes, then remove.
SOURDOUGH COFFEE CAKE
This recipe was originally published in a November 1978 Better Homes and Gardens magazine. Depending on your sourdough starter the flour may need adjusting so suggest holding back 1/4 cup of the flour until determined if needed.
Provided by Galley Wench
Categories Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees f.
- In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt.
- Cut in the first 1/4 cup butter till mixture resembles course crumbs.
- Combine sourdough starter, egg and vanilla.
- Add to dry ingredients, stirring well, should resemble cake batter -- add additional 1/4 flour if needed.
- Spread in a greased square baking dish (original recipe calls for 11 x 8, but not sure they still make that size pan.
- Spoon pie filling over top.
- Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs.
- Sprinkle over fruit.
- Bake at 350 degree oven for 45 to 50 minutes.
Nutrition Facts : Calories 298.4, Fat 10, SaturatedFat 6, Cholesterol 45.5, Sodium 198.4, Carbohydrate 49.2, Fiber 1.1, Sugar 15.4, Protein 3.2
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