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Double-Crumb Sourdough Coffee Cake Recipe

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★★★★★

4.4 from 121 reviews

This Double-Crumb Sourdough Coffee Cake features a luscious cake batter layered between two generous layers of a crunchy nut crumble topping. Utilizing an unfed sourdough starter in the batter adds a subtle tang and moist crumb, while fresh berries and citrus zest provide bright, fruity notes. Perfectly baked to a golden finish and easy to prepare, this coffee cake is ideal for breakfast, brunch, or an afternoon treat.

Ingredients

Scale

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 extract
  • 3 tablespoons butter, melted

Cake Batter

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (176°C). Grease a 9-inch square baking pan or spray it with cooking spray to prevent sticking.
  2. Make Streusel Topping: In a medium bowl, whisk together the finely chopped nuts, brown sugar, 2 tablespoons of all-purpose flour, ground cinnamon, and salt. Add vanilla extract and melted butter, mixing thoroughly to combine. Set this crumble mixture aside.
  3. Start Cake Batter – Cream Butter and Sugar: Using a wooden spoon or hand mixer, break down the room temperature butter (ideally 70°-72°F). Combine the softened butter and sugar in a large mixing bowl and mix thoroughly, though it doesn’t need to be perfectly smooth.
  4. Add Eggs, Vanilla, and Starter: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and the unfed sourdough starter. Set the mixture aside briefly.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk or sift together the all-purpose flour, baking powder, baking soda, and salt.
  6. Mix Dry Ingredients with Wet: Gradually add the dry ingredient mixture to the wet sourdough mixture, stirring to combine evenly. Add milk and mix until the batter is smooth and homogenous.
  7. Add Zest and Berries: Fold in fresh citrus zest (lemon or orange) along with the fresh or frozen berries that have been brought to room temperature.
  8. Assemble Cake – Bottom Batter Layer: Spread half of the cake batter evenly into the bottom of the prepared pan.
  9. First Crumble Layer: Sprinkle half of the crumble mixture evenly over the batter layer. Press down lightly with your hands to set the crumble gently in place.
  10. Top Batter Layer: Carefully spoon the remaining batter over the first crumble layer in dollops, then gently spread it out to the edges using a spatula or the back of a spoon. Avoid mixing the batter and crumble to maintain distinct layers.
  11. Second Crumble Layer: Sprinkle the remaining crumble topping over the top and press lightly again to secure.
  12. Bake Cake: Bake the assembled cake in the preheated oven for 35 minutes. After this time, open the oven and gently cover the top with a piece of foil to prevent over-browning.
  13. Continue Baking: Return the cake to the oven and bake for an additional 10 to 20 minutes (for a total baking time of 45 to 55 minutes), or until a skewer inserted in the center comes out clean.
  14. Cool and Serve: Remove the cake from the oven and allow it to cool on a wire rack before slicing and serving.

Notes

  • Butter temperature is important: ideally between 70°F and 72°F to ensure proper mixing and cake texture.
  • Use an unfed sourdough starter for best flavor and rise without adding extra liquid.
  • Press the crumble layers lightly to prevent mixing with the batter and to maintain the distinct double-crumb texture.
  • If using frozen berries, thaw and bring to room temperature to prevent batter from curdling or seizing up.
  • Covering the cake with foil midway through baking prevents the crumble topping from burning while the cake finishes cooking.
  • This cake keeps well at room temperature for 2 days and can be refrigerated for up to 5 days wrapped tightly.

Keywords: sourdough coffee cake, double crumb coffee cake, sourdough dessert, nut crumble topping, berry coffee cake

Find it online: https://frommamamaya.com/double-crumb-sourdough-coffee-cake-recipe/