27 Reviews

Lovely dense coffee cake, quick to fix and perfect with coffee or tea. We enjoyed how the topping sank into the cake in places. Used starter that I'd fed earlier in the day. Next time I'd bake only 30 minutes. Thanks for sharing the recipe!

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LonghornMama January 02, 2014

Love this recipe!! I read some of the other reviews and also decided to lower the amount of sugar in the cake and less on top. I also added chopped pecans on top which ended up being my favorite part! I baked it for 30 min and that was enough. Best eaten day of.

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Londa C. June 03, 2016

Just started making sourdough starter from the beginning. About 2/3 the way through I started hating throwing it away. I looked for an easy recipe and this was it. Well, the cake is delicious. Everything turned out wonderful. I ate 1/2 the cake in 2 days and decided to freeze the rest to get myself back to sanity. You should love it too.

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sjk_lively_11835135 March 26, 2016

No mention to the coffee in ingredients. Please help!

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sergio_kuse March 02, 2016

Yummy! I used unfed starter because that's what I have seen in other sourdough cake recipes. I had to bake it for 45 minutes though. I keeping a starter at home and one at my bfs. He feeds it but doesn't bake. I had 3 cups unfed starter! This was perfect to use some of it. Super moist, nice crumb and dense but not overly so.

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ada H. February 22, 2016

The first use of my starter, and a great success! Have to admit the idea of a sourdough coffee cake was a little out there for me, but the whole family loved it. My starter is the exact texture and consistency of marshmallow cream, and seemed a bit stiff when it came time to add the dry ingredients - thinned it with a little milk to about the consistency of thick pancake batter, which seemed to be the right thing to do. (At least the finished product had a good texture.) :) Next time I think I will mix in some nuts with the streusel topping but wonderful as written. Thanks for a great recipe!

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KatieLynn November 22, 2015

great taste! Great use for extra starter! 30 minutes was plenty for mine!

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Julie S. August 21, 2015

Great use of starter. My son is gluten intolerant so I used my own gluten free sourdough starter made from rice flour and teff. I also used the American test kitchen gluten free blend recipe for the flour (homemade so cheaper, and works great) and about a tsp xanthan gum. Lowered the sugar by a third and topped with almonds and fresh raspberries before baking. Then a light drizzle of icing after baking. It was superb! Very gluten-y without the gluten.

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meglnk_11906356 June 17, 2015

Very nice coffee cake uses up that one cup of starter I had left. Very sweet will cut back on sugar next time. Quick fix and I could see changing the spices/flavorings. Thank you for posting saving to make again.

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:)Shirl(: March 15, 2015

The best coffee cake ever!!! I followed the directions in the recipe step by step; however, I did used kosher salt. I'm super excited to say that my midnight baking rendezvous was with my sourdough starter that I started last week and it was a success. I didn't have wait for anything to rise, after mixing everything together it was a go. Honestly, I was slightly concerned when I put the dough into the pan and it looked a little flat, but I still added the topping and placed my masterpiece into the oven.

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Chanda L. January 15, 2015
Sourdough Coffee Cake