Sourdough Pecan Coffee Cake: Easy Recipe

Name: Sourdough Pecan Coffee Cake: Easy Recipe
Total time: 1 hr 5 mins
Ingredients: 2 tablespoons cold unsalted butter; 0.5 cup brown sugar; 1 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; 0.125 teaspoon salt; 1 cup all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.75 cup white sugar; 5.3333334922791 tablespoons unsalted butter, softened; 1 large egg; 1 cup sourdough starter discard; 0.5 cup pecans, broken into pieces; 1 cup confectioners' sugar, sifted; 2 tablespoons milk; 0.5 teaspoon vanilla extract; 1 pinch salt

Baking with sourdough can be tricky, especially when timing the starter feed with your bake. This sourdough pecan coffee cake recipe is the perfect way to use that discard! Bake this yummy coffee cake on mornings when you have a little extra time. I like to make the streusel topping first. An optional glaze adds the perfect touch.

Total time1 hr 5 mins
Prep time20 mins
Cook time35 mins
Yield1 (8-inch) coffee cake, 9

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Servings

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch cake pan.
Cut 2 tablespoons of cold butter into small pieces; place in a medium bowl. Add brown sugar, 1 tablespoon of flour, 1 teaspoon of cinnamon, and ⅛ teaspoon of salt. Cut butter into the brown sugar mixture using a pastry blender or 2 forks until large crumbs form. Set streusel aside.
Combine 1 cup of flour, 1 teaspoon of cinnamon, baking soda, and ½ teaspoon of salt in a medium bowl.
Beat white sugar and 5 ⅓ tablespoons of butter together in a large bowl with an electric mixer until creamy and fluffy. Beat in the egg until well combined. Add sourdough discard and mix until just combined. Add the flour-cinnamon mixture and mix until just combined. Pour batter into the prepared pan. Sprinkle streusel and pecans on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pan on a wire rack for 10 minutes.
Combine confectioners' sugar, milk, vanilla, and 1 pinch of salt. Add more sugar to thicken the glaze, or more milk to thin it.
Pour the glaze into a resealable plastic bag, squeeze out excess air, and seal the bag. Snip a tiny piece, about ⅛ inch, from one of the bottom corners. Pipe glaze onto the cake, cut, and serve.

Nutrition

Calories: 395 kcal
Fat Content: 15 g
Fiber Content: 2 g
Sugar Content: 43 g
Sodium Content: 339 mg
Protein Content: 5 g
Cholesterol Content: 46 mg
Carbohydrate Content: 63 g
Saturated Fat Content: 7 g
Unsaturated Fat Content: 0 g