Sourdough Coffee Cake

Note: The sourdough starter should be as thick as thick pancake batter, or about 50 percent flour, 50 percent water. We usually remove half the starter and feed both halves with equal amounts of flour and water, by weight, then wait for it to bubble up (about 4 hours) then put one jar back in the refrigerator for another week. The extra sourdough starter can be given to a friend or used in a recipe like this one.

1. Gather the ingredients.

2. Mix the streusel topping first by combining flour, sugar, and cinnamon in a bowl.

3. Then, add the butter and rub the cold butter in with your fingers until the mixture is crumbly and sticks together if you press it between your fingers. You may use a mixer if you wish. Set crumbs aside.

4. To make the cake, place the sourdough starter in a bowl.

5. Add the rest of the ingredients and stir until combined.

6. Pour the batter into a buttered and floured, 8- or 9-inch square pan or an 8-inch, round, layer cake pan.

7. Smooth top and sprinkle reserved crumbs evenly over the batter.

8. Preheat oven to 375 F. Let the cake rise for about 30 minutes in a warm place.

9. Bake in the oven for about 35 minutes, or until cake is set and the sides begin to pull away from the pan.