More ▾
Sourdough Coffee Cake
Makes one 9×9 inch cake (9 squares)
| prepPreheat oven to 350°F / 175°C | ||
| prepLightly grease a 9×9 inch metal baking pan with butter or cooking spray | ||
| 4 tablespoons / 56 g butter (melted) | Mix crumble topping | Layer, top & bake 350°F / 175°C, 40–45 min |
| ½ cup / 110 g light brown sugar | ||
| 2 teaspoons ground cinnamon | ||
| ½ cup / 60 g all-purpose flour | ||
| 1 cup / 120 g chopped pecans | ||
| ⅓ cup / 73 g light brown sugar | Mix cinnamon sugar filling | |
| ⅓ cup / 40 g all-purpose flour | ||
| 2 teaspoons ground cinnamon | ||
| 8 tablespoons / 113 g butter (softened) | Cream butter & sugars | |
| ½ cup / 110 g light brown sugar | ||
| ½ cup / 100 g granulated sugar | ||
| 2 large eggs | Beat in eggs, vanilla, sour cream & starter | |
| 2 teaspoons vanilla extract | ||
| ½ cup / 115 g sour cream | ||
| ½ cup / 125 g sourdough starter discard | ||
| 1 cup / 240 ml buttermilk | ||
| 1 teaspoon / 5 g fine sea salt | ||
| 2 teaspoons baking powder | ||
| 2 cups / 240 g all-purpose flour | Fold in flour | |
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free