Coffee and cake, I really do not know much that goes better together than these two. But, when I get to add sourdough starter to it, oh yes! This is a moist and sweet cake that compliments a cup of bold coffee quite well. The sourdough adds only the slightest bit of a tang to the flavor. The crumb of the cake crumbles slightly but still holds together very good.
I have made this with whole wheat as well so if you wanted to make it a little healthier but still have the sweetness of a coffee cake it is easily substituted. The only thing to keep in mind if you decide to use whole wheat is use equal amounts of flour but increase the oil by in order to keep it moist and hold together.
For the starter you want to make sure it is a liquid not a stiff starter. Also, you do not need to have a fed, or active, starter. If you keep your starter in the refrigerator it can easily be used. For this one I just baked a loaf of bread and fed my starter then right as it was about to “collapse” is when I used it. What you want to see when you put it in the pan is a slightly thick batter. Not one that pours like pancake batter but not something you have to scoop out and put in the pan.
- 1 Cup starter or 1/2 cup starter and 1/2 cup plain yogurt
- 1 Cup sugar
- 2 eggs
- 2/3 Cup vegetable oil
- 1 Tablespoon vanilla extract
- 2 Cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 Cup brown sugar
- 1 teaspoon cinnamon
- 2 teaspoon flour
- 1/4 Cup butter
- Preheat oven to 350
- In a large bowl, or mixer, combine starter, sugar, oil, eggs, and vanilla.
- Add flour, salt, cinnamon, baking powder, and baking soda.
- Whisk or blend until all combined.
- Lightly grease a 9×9 pan and pour batter in spreading to all edges.
- In a separate bowl mix sugar, cinnamon, and flour. Then cut in butter.
- Sprinkle over the batter.
- Bake for 40-45 minutes until a toothpick inserted in middle comes out clean.