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    You are in: Home / Recipes / Sourdough Coffee Cake Recipe
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    Sourdough Coffee Cake

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on May 15, 2012

      Really liked this quick recipe because it didn't go overboard with oil or sugar...certainly let the flavor of the sourdough come through for those of us with mature tastes :) And I added about 2 cups chopped fresh rhubarb to give us a further thrill. Cake is rare in my house, but may not be in the future. Can't wait to try it with blueberries.

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    • on March 30, 2011

      This was yummy coffee cake, definitely akin to Amish Friendship Bread. I used unfed starter that would normally be discarded, so wonderful use for that. Also added rough-chopped pecans to the crumble topping along with a bit of allspice and freshly ground nutmeg, which definitely kicked it up a notch. Thanks for sharing!

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    • on February 10, 2011

      I used a tangy, aged sourdough starter and this turned out well. To give my starter a little time to perk up, I first combined the starter with the oil, egg, and half the flour, then let it sit for about 1/2 hour before mixing in the remaining blended solids. The batter was so stiff that I was afraid I'd end up with a coffee bread instead of a cake, but the product was light and moist. I used only half the brown sugar in the topping added pecans. I'll definitely make this again!

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    • on September 12, 2010

      I used my new sourdough starter and this turned out very good. Definitely best the first day. Seemed a little dry after that. Good flavor.

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    • on June 11, 2010

      I make this at least twice a month. It turns out perfect every time. I've even doubled it with no problems. I have given it away several times, and everyone wants the recipe!! LOVE IT!!! Cannot say enough great things about this coffee cake...thank you, thank you, thank you!

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    • on May 02, 2010

      This is wonderful!!! It's easy, too. I've only made "quick" coffeecakes before, never yeasted, so I don't know how this one compares to yeasted coffeecakes. But it's far superior to the quick ones I've made: better rise and better flavor. I also thought the sweetness was perfect if you are planning to serve this as dessert. If you want it for breakfast/brunch, you could cut back the sugar in the cake part a bit (to half a cup), but leave the topping as is...unless you add some pecans! This will be a regular feature in our house when we need to use up some starter.

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    • on April 06, 2010

      This is absolutely fantastic, and looks beautiful too, I've given this away as gifts on more than one occasion. And any recipe that will take leftover starter is a bonus in my book, it kills me to throw starter away!

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    • on February 13, 2010

      I've made this a couple times now and it is really delicious. I don't think it is too sweet--even with the topping; and I am not a big fan of super sweet desserts. My husband thinks this is the best coffeecake he's ever had. It may not hurt that I am using a Nancy Silverton starter:)

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    • on March 30, 2009

      Wow, this is addicting, I think it's the topping. Used half white, half brown sugar for the topping, added 1/2 tsp vanilla to cake, and also sub. 1 tsp baking powder + 1/2 tsp baking soda for the 1 tsp baking soda. Baking soda tends to overbrown. Baked at 325 for 35 min or so. Next time I'll try some applesauce for some of the oil to cut down on fat.

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    • on November 10, 2008

      This is very tasty. Just the right amount of topping for us. I also sprinkled with chopped pecans. It was a little on the dry side, but I think that's my fault......left it in just a little too long. ;) Thanks for posting. I've added it to my sourdough collection.

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    • on September 22, 2008

      This had very good texture and taste but the topping was extremely sweet so if you don't have a sweet tooth, go easy on the topping. I will do this cake again but with no topping and maybe with a bit of nuts. This is also a short cake. I had used damp sugar so that might have caused the cake to not raise too high as it was too wet.

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    • on December 16, 2007

      This was very yummy - I made 1.5 times the topping it called for, because we all have sweet tooths, and it was really good!

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    • on November 02, 2007

      I wish I could give this one ten stars! It's that great! I don't believe a temp. was given for baking, so I baked it at 350 degrees and that seemed to be just fine. I will make this one over and over. Thank you Stephanie

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    Nutritional Facts for Sourdough Coffee Cake

    Serving Size: 1 (69 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 301.4
     
    Calories from Fat 114
    37%
    Total Fat 12.7 g
    19%
    Saturated Fat 3.2 g
    16%
    Cholesterol 30.8 mg
    10%
    Sodium 341.3 mg
    14%
    Total Carbohydrate 45.4 g
    15%
    Dietary Fiber 0.8 g
    3%
    Sugars 32.1 g
    128%
    Protein 2.5 g
    5%

    The following items or measurements are not included:

    sourdough starter

    Detailed Nutrition Values About Nutrition Info

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