Go Back Email Link
–+ servings
slice of sourdough coffee ccakke with streusel topping.
Print Recipe
4.95 from 17 votes

Sourdough Coffee Cake with Cinnamon Streusel Topping

This moist and tender sour cream coffee cake will be a family favorite.  Uses all pantry ingredients and is a great way to use your sourdough starter!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: coffee cake with sourdough starter, sourdough cinnamon sugar breakfast cake, sourdough coffee cake
Servings: 12 pieces
Calories: 277kcal
Author: Katie

Ingredients

For the Cake:

  • ½ cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sourdough starter
  • ½ cup sour cream or greek yogurt

For the Topping

  • ½ cup cold butter diced
  • ½ cup all purpose flour
  • 1 cup brown sugar
  • 1 tablespoon cinnamon

Instructions

  • Prep. Preheat the oven to 350 degrees with the rack in the center.   Prepare a 9 x 9 or 8 x 8 square pan with non stick cooking spray.
  • Make the batter. Beat the butter and sugar in an electric stand mixer until combined.  Add the eggs and vanilla and beat until fluffy. Combine the dry ingredients in a separate mixing bowl.  Add to the butter mixture, 1/3 at a time, alternating with the sourdough starter and sour cream.  Mix gently until just combined.
    batter being mixed in bowl.
  • Make the topping. To make the topping, cut the butter into the flour until it is the size of peas.  Stir in the brown sugar and cinnamon.
    mixing bowl with crumbled butter and sugar.
  • Assemble. Layer half of the cake batter into the prepared pan.  Sprinkle half of the topping on the cake batter.  Gently spread the remaining cake batter on top, and top with the rest of the topping.  
    baking dish with layers of batter and cinnamon sugar topping.
  • Bake. Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.  Cool in the pan for at least 15 minutes.  Serve in squares directly out of the pan.
    sourdough coffee cake before and after baking.

Notes

You can use fed or unfed sourdough starter in this recipe.  
If you only have a small amount of starter to discard,  use 1/4 cup of starter and 3/4 cup of sour cream

Nutrition

Calories: 277kcal | Carbohydrates: 50g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 254mg | Potassium: 72mg | Fiber: 1g | Sugar: 29g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg