Sourdough Coffee Cake

READY IN: 1hr 5mins
Recipe by Galley Wench

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.

Top Review by terrilea1

This seems to be the same recipe I use to make all the time, from a BH&G cookbook circa 1990, thought I had lost it forever! I used to add chopped walnuts or pecans to the crumble mix sometimes, and drizzled it all with a powdered sugar/vanilla/cream glaze for a sugar explosion. I will be making this tomorrow morning! Thanks for posting it!

Ingredients Nutrition


  1. Preheat oven to 350 degrees f.
  2. In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt.
  3. Cut in the first 1/4 cup butter till mixture resembles course crumbs.
  4. Combine sourdough starter, egg and vanilla.
  5. Add to dry ingredients, stirring well, should resemble cake batter -- add additional 1/4 flour if needed.
  6. Spread in a greased square baking dish (original recipe calls for 11 x 8, but not sure they still make that size pan.
  7. Spoon pie filling over top.
  8. Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs.
  9. Sprinkle over fruit.
  10. Bake at 350 degree oven for 45 to 50 minutes.

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