Sourdough Cinnamon Pecan Coffee Cake

Recipe by Hally Waltz
READY IN: 58mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

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.