Recipe by Hally Waltz
This recipe is used in the Ellsworth High School Foods class. It is scrumptious, and all the students devour it!
Top Review by Elliot C.
With some alterations, it turned out alright! Didn't have an overpowering sourdough taste at all, unlike the other reviews. I was planning on making a different sourdough coffee cake recipe from this website, but accidentally clicked on this one and made it instead, without noticing that I was following the wrong recipe... But anyway, the recipe looked weird to me so I tweaked it by adding more milk, less butter, and almost halving the sugar. Don't have measurements for these since I did them by eye, but the resulting mixture was still goopy, not pourable.
- 2 cups water
- 1 teaspoon yeast
- 2 cups flour
- 3 teaspoons sugar
- 1⁄3 cup brown sugar
- 1⁄3 cup granulated sugar
- 1 teaspoon cinnamon
- 3⁄4 cup butter
- 1 cup granulated sugar
- 2 eggs
- 1 cup sourdough starter
- 1⁄4 cup milk
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
Directions See How It's Made
- 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.
- Combine all ingredients and set aside.
- 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.