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Sourdough Discard Coffee Cake | Top 8 Free | Top 9 Free | Allergy Friendly

Sourdough Discard Coffee Cake

Course Breakfast
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Author Food Allergy P.I.

Ingredients

COFFEE CAKE BATTER

  • 1/2 C Unsalted butter, or vegan spread, room temperature
  • 1 C sugar
  • 2 eggs, or 1/2 C JUST Egg, or 1/2 C unsweetened applesauce
  • 1 C unfed sourdough starter discard
  • 2 C flour (whole wheat, All-Purpose, or gluten free measure for measure
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4-1/2 C milk, or soy milk, or almond milk, or water

COFFEE CAKE CRUMB TOPPING

  • 2 C flour (whole wheat, All-Purpose, or gluten free measure for measure
  • 1 C sugar
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 C unsalted butter, or vegan spread, melted

Instructions

COFFEE CAKE BATTER

  1. Cream the 1/2 C room temperature butter, sugar and eggs. Add sourdough discard, stirring well. Next add flour, powder, soda, salt and mix until well combined. Finally, add in 1/4 C of the milk, give it a good stir. You want this to be like a thick sticky muffin batter. Add a little more milk if needed to get sticky texture. Spread into a greased 8x8 square baking dish.

COFFEE CAKE CRUMB TOPPING

  1. Combine all ingredients for topping into a bowl and mix well until crumbly texture. Pour out onto batter and spread evenly.

BAKING THE COFFEE CAKE

  1. Bake in a 350 degree oven for 45-50 minutes until golden brown and a knife inserted in the center comes out clean.