If you do not have time to bake sourdough every week, but have to feed your starter with flour, you might enjoy a recipe which takes only a short rise and is popped right into the oven. Recipes using sourdough starter can be augmented with baking powder, baking soda or yeast for a little extra rise and to save time. This streusel covered, sourdough coffee cake is delicious with coffee or tea.
Prep Time: 20 minutes
Cook Time: 35 minutes
Cake needs to rise 1/2 hour: 30 minutes
Total Time: 1 hour, 25 minutes
Yield: Makes one, 9x9 inch cake
Ingredients:
- ***Streusel Topping***
- 1/2 c. flour
- 1/4 c. sugar
- 1/8 tsp. cinnamon
- 1/4 c. butter
- ***Cake***
- 1 cup fed sourdough starter (see note)
- 1/3 c. oil
- 1 egg
- 1 c. flour
- 3/4 c. sugar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon (optional)
- 1/4 tsp. ground cardamom (optional)
Preparation:
Note: The sourdough starter should be as thick as thick pancake batter, or about 50% flour, 50% water. I 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.
Mix the streusel topping first by combining flour, sugar and cinnamon in a bowl, then rubbing 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.
To make the cake, place the sourdough starter in a bowl, add the rest of the ingredients and stir until combined.
Pour the batter into a buttered and floured, 8 or 9 inch square pan or an 8 inch, round, layer cake pan. Smooth top and sprinkle reserved crumbs evenly over the batter.
Let the cake rise for about 30 minutes in a warm place.
Bake at 375°F for about 35 minutes, or until cake is set and the sides begin to pull away from the pan.
Remove, cool and enjoy.
