Name: Double-Crumb Sourdough Coffee Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups finely chopped nuts (walnuts, pecans, filberts, almonds, etc.); ⅔ cup light brown sugar, firmly packed; 2 tablespoons all-purpose flour; 1½ teaspoons ground cinnamon; ¼ teaspoon salt; 1 teaspoon vanilla extract; 3 tablespoons butter, melted; ½ cup butter, room temperature (about 1 stick); 1 cup granulated sugar; 2 cups all-purpose flour; 2 large eggs; 1 teaspoon vanilla extract; 1 cup unfed sourdough starter (discard or unfed starter); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup milk, room temperature; 1 teaspoon fresh citrus zest (lemon or orange); 1 cup fresh or frozen berries (blueberries or cranberries), room temperature

Ingredients

Crumble Topping:

2 cups finely chopped nuts (walnuts, pecans, filberts, almonds, etc.)
⅔ cup light brown sugar, firmly packed
2 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla
3 tablespoons butter, melted

Cake Batter:

½ cup butter, room temperature
1 cup sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla
1 cup sourdough starter (unfed)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup milk, room temperature
1 teaspoon fresh citrus zest (lemon or orange)
1 cup fresh or frozen berries (blueberries or cranberries), room temperature

Instructions

Step 1: Preheat your oven to 350°F (176°C). Grease a 9″ square pan or spray it with cooking spray.

Step 2: In a medium bowl, whisk together the chopped nuts, brown sugar, 2 tablespoons of flour, cinnamon, and salt. Add vanilla and melted butter, mixing until combined. Set aside the crumble topping.

Step 3: In a large mixing bowl, use a wooden spoon to soften the butter until it reaches about 70°-72°F (21°-22°C). Mix in the sugar thoroughly.

Step 4: Add the eggs one at a time, stirring well after each addition. Then stir in vanilla and unfed sourdough starter. Set aside.

Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture and stir to combine. Add milk and mix until smooth.

Step 6: Gently fold in the citrus zest and berries.

Step 7: Spread half of the cake batter evenly into the prepared pan (A). Sprinkle half of the crumble topping on top, pressing down lightly with your hands (B).

Step 8: Carefully distribute the remaining batter over the first crumble layer by dropping dollops across the pan and gently spreading to the edges with a spatula or spoon (C).

Step 9: Sprinkle the remaining crumble topping over the second layer of batter and press lightly again (D).

Step 10: Bake for 35 minutes. Then open the oven and cover the top loosely with foil to prevent over-browning. Continue baking for another 10–20 minutes, or until a skewer inserted in the center comes out clean (total baking time 45–55 minutes).

Step 11: Remove the cake from the oven and let it cool on a rack before serving.

Tips & Variations

Use a mixture of nuts you enjoy or have on hand for the topping to add different textures and flavors.

If you don’t have sourdough starter, a similar coffee cake recipe can be made without it, though the flavor will be less tangy.

Swap berries for diced apples or pears for a fall-inspired version.

Room temperature ingredients ensure better mixing and a more even crumb.

Press the crumble topping lightly—too much pressure will mix it into the batter, losing the double-crumb effect.

FAQs

Can I use frozen berries in this recipe?

Yes, you can use frozen berries. Make sure they are thawed and drained well before adding to the batter to avoid excess moisture that might affect the texture.

What does unfed sourdough starter mean?

Unfed starter is the sourdough starter that hasn’t been recently refreshed with flour and water. Using unfed starter adds tangy flavor without extra rising power, which balances this cake’s texture and taste.