If you’re a sourdough connoisseur looking for a delicious sweet treat, you’re in the right place! This sourdough coffee cake is the perfect comfort food for a cozy breakfast, or as an after-dinner dessert. It’s warm, fluffy, and melt-in-your-mouth good. Plus it's made with an overnight sponge, which means it's long fermented for better digestion!
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🖤INGREDIENTS🖤
Overnight Sponge:
1 cup (230 grams) water
1 cup (240 grams) active sourdough starter, 100% hydration
2 1/2 cups (345 grams) all-purpose flour
Filling/Topping:
1/2 cup sucanat or brown sugar
1 tablespoon cinnamon
1/2 cup butter, melted
3/4 cup pecans (toasted and chopped) or 1 cup of wild blueberries, optional
Coffee Cake Dough:
Overnight sponge
1 cup butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup cane sugar (or coconut sugar or sucanat)
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon unrefined sea salt
🖤SAMPLE BAKING SCHEDULE🖤
Here’s a sample baking schedule for this sourdough coffee cake to help you plan your bake:
◾The afternoon before you plan on baking: Feed your sourdough starter at around noon to 2:00.
◾The evening before: Mix together overnight sponge just before going to bed.
◾The next morning: Assemble and bake the sourdough coffee cake.
So if you’d like to eat this Sunday morning, feed your starter on Saturday afternoon.
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Негізгі бет Easy Sourdough Coffee Cake (Overnight Recipe)
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