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!
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INGREDIENTS
NutritionSourdough starter
- 2cups water
- 1teaspoon yeast
- 2cups flour
- 3teaspoons sugar
Topping
- 1⁄3cup brown sugar
- 1⁄3cup granulated sugar
- 1teaspoon cinnamon
Cake
- 3⁄4cup butter
- 1cup granulated sugar
- 2
- 1cup sourdough starter
- 1⁄4cup milk
- 2cups flour
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 1teaspoon vanilla
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DIRECTIONS
- --------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.
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