Description
A simple and classic recipe, this buttery cinnamon sourdough discard coffee cake is delicious! Sour cream ensures a moist cake while sourdough discard packs a gut healthy punch. Once baked and cooled, this coffee cake gets drizzled with a quick homemade vanilla icing to make it out of this world delicious.
Ingredients
Scale
- 1 cup 2 sticks softened butter
- 2 cups granulated sugar
- 2 cups all purpose flour
- 2 eggs
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup sourdough discard
Cinnamon Streusel
- 4 tbsp brown sugar
- 2 tsp cinnamon
- 1/2 cup chopped pecans
Vanilla Icing
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- Dash of vanilla extract
Instructions
- Preheat oven to 350 degrees. Liberally coat a Bundt pan with butter or non-stick spray and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer, cream together softened butter and sugar until light and fluffy, about 2 minutes.
- Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs, sourdough discard, and vanilla, beating on medium-high speed until combined.
- Turn the mixer down to low, and begin gradually adding in the dry ingredients to the wet ingredients. Continuing beating on low speed until everything is combined. Once combined, turn the mixer off and gently fold in the sour cream until just combined, being careful not to overmix.
- In a small bowl, combine brown sugar, chopped pecans, and cinnamon. Stir gently and set aside.
- Add half of the coffee cake batter into the prepared Bundt pan, using an offset spatula to spread the mixture evenly. Sprinkle the streusel mixture over the top of the batter, and then add the remaining batter, spreading evenly.
- Bake in preheated oven for 50-55 minutes or until golden brown and a knife inserted in the middle comes out clean.
- Allow the cake to cool only slightly in the pan (around 10 minutes) before turning out onto a serving dish to cool completely.
- Make the vanilla icing: Once the cake has cooled completely, begin making the icing. In a small bowl, combine 1 cup of powdered sugar, 2 tbsp milk or cream, and a small splash of vanilla extract.
- Using a whisk, whisk together until smooth. The icing should be thick but pourable.
- Drizzle over the cooled cake. Slice, serve, and enjoy!
Notes
- This cake makes a great make ahead breakfast! It can be baked and covered tightly at room temperature overnight. Make the glaze the next morning and drizzle over cake before serving alongside a hot cup of coffee.
- Add Ins: This coffee cake is delicious with a cup of fresh blueberries added into the batter. The baking time will need to be adjusted to accommodate for the addition of the blueberries.
- Room temperature ingredients work best for the batter. To create a light and fluffy batter that mixes together well, I recommend using all room temperature ingredients.
- Only allow the coffee cake to cool slightly (around 10-15 minutes) before turning it out onto your serving dish. If the coffee cake is allowed to cool completely in the pan, it will be very hard to turn out (speaking from experience here!)
- Storage: This cake will store well at room temperature for up to 3 days, or in the fridge for up to 1 week (if it lasts that long!) I typically store any leftover cake on the counter wrapped tightly in plastic wrap.
- Freezing Instructions: A baked and cooled cake (with or without icing) can be stored in an airtight, freezer-safe container and frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 469
- Sugar: 48
- Sodium: 271
- Fat: 22
- Carbohydrates: 67
- Protein: 4
- Cholesterol: 74
