Sourdough Cinnamon Pecan Coffee Cake

Indulge in the perfect blend of tangy sourdough and warm cinnamon with this Sourdough Cinnamon Pecan Coffee Cake, a stunning treat for breakfast, brunch, or an afternoon coffee break. This recipe cleverly incorporates unfed sourdough starter discard, giving the cake a tender crumb and subtle tang while reducing food waste. A luscious swirl of pecan-cinnamon streusel runs through every bite, adding irresistible warmth and crunch to the fluffy layers. Topped with a buttery streusel crumble, this coffee cake is an absolute crowd-pleaser. Easy-to-follow steps and pantry-friendly ingredients make this recipe ideal for both seasoned bakers and novices looking to elevate their baking game. Enjoy a sensational marriage of flavors and textures baked to perfection in just under an hour!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 115 grams unsalted butter
• 200 grams granulated sugar
• 2 pieces large eggs
• 120 grams sourdough starter discard (unfed)
• 2 teaspoons vanilla extract
• 240 grams all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 120 milliliters buttermilk
• 100 grams brown sugar
• 1.5 teaspoons ground cinnamon
• 120 grams chopped pecans
• 30 grams all-purpose flour (for streusel topping)
• 30 grams unsalted butter (melted)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9x9-inch (23x23 cm) baking dish or line it with parchment paper.

Step 2

In a mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 3

Add the eggs one at a time, mixing well after each addition. Stir in the sourdough starter discard and vanilla extract until thoroughly combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix just until combined; do not overmix.

Step 6

In another small bowl, prepare the streusel topping by combining the brown sugar, ground cinnamon, chopped pecans, and 30 grams of all-purpose flour. Drizzle in the 30 grams of melted butter and mix until crumbly.

Step 7

Pour half of the batter into the prepared baking dish, spreading it evenly. Sprinkle half of the streusel topping over the batter.

Step 8

Spread the remaining batter over the streusel layer and top with the remaining streusel mixture.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the coffee cake to cool in the pan for 10-15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1073.3g)

Amount per serving	% Daily Value*
Calories	3898.0

Total Fat 226.4g	0%
Saturated Fat 86.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 705.7mg	0%
Sodium 2373.8mg	0%
Total Carbohydrate 441.4g	0%
Dietary Fiber 21.2g	0%
Total Sugars 212.4g
Protein 56.6g	0%

Vitamin D 144.4IU	0%
Calcium 398.9mg	0%
Iron 17.7mg	0%
Potassium 1179.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 5.6%

Carbs: 43.8%