Sourdough Coffee Cake
A moist and flavorful coffee cake featuring tangy sourdough starter, warm spices, walnuts, and raisins. Perfect for breakfast or brunch, it offers a delightful combination of sweetness and spice, with a tender crumb and crunchy topping that appeals to bread lovers and spice enthusiasts alike.
Ingredients
Instructions
- Mix the sourdough starter, flour, salt, soda, baking powder, cinnamon, sugar, nutmeg, ginger, eggs, and light salad oil until well combined.
- Pour the batter into an oiled 9-inch square pan.
- Prepare the topping as desired (not specified in the recipe).
- Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your sourdough starter is active and bubbly. If you don't have nutmeg or ginger, you can substitute with allspice or simply omit them for a milder flavor. Consider adding a streusel topping made from flour, sugar, and butter for added crunch. This cake can also be made gluten-free using a 1:1 gluten-free flour blend.
Serving Suggestions
This sourdough coffee cake makes a delightful breakfast or snack. Serve it warm with a dollop of whipped cream or a sprinkle of powdered sugar for a sweet touch. It pairs beautifully with coffee or tea. For a complete brunch, consider serving alongside some fresh fruit or a light salad, or browse more American recipes for additional ideas.
Storage & Reheating
Store any leftover sourdough coffee cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. For reheating, simply warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Coffee Cake contains roughly 509 calories, with 6g protein, 40g carbohydrates, and 38g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1257mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of light salad oil?
Yes, you can substitute light salad oil with vegetable oil or melted coconut oil for a different flavor. Just keep in mind that stronger oils may alter the taste slightly.
What can I use instead of walnuts?
If you're allergic to walnuts or prefer a different nut, you can easily substitute pecans, almonds, or even omit the nuts altogether for a nut-free version.
Can I freeze this coffee cake?
Absolutely! You can freeze the cooled coffee cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving or microwave individual slices to enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).