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Sourdough Pecan Coffee Cake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Transform your sourdough discard into a delicious cinnamon coffee cake with a crumbly streusel topping and a decadent glaze.
Ingredients:
  • 2 tablespoons cold unsalted butter
  • 0.5 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.125 teaspoon salt
  • 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
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease and flour an 8x8-inch cake pan.
  • Dice the cold butter into small pieces and transfer them into a medium mixing bowl. Combine with brown sugar, flour, cinnamon, and salt. Utilize a pastry knife or 2 forks to blend the butter into the dry ingredients until you achieve large crumbs. Set the streusel mixture aside.
  • In a medium bowl, mix together the flour, cinnamon, baking soda, and salt.
  • In a large bowl, cream together sugar and butter using an electric mixer until light and fluffy. Incorporate the egg and mix for 1 minute. Fold in sourdough discard and dry ingredients until just combined. Transfer the batter into the prepared pan and top with streusel and pecan pieces.
  • Bake in the preheated oven for around 35 minutes or until a toothpick comes out clean when inserted into the center. Allow the pan to cool on a wire rack for 10 minutes.
  • Combine confectioners' sugar, milk, vanilla, and salt to create a customizable glaze. Adjust thickness by adding more sugar for a thicker consistency or more milk for a thinner one.
  • Transfer the glaze into a sealed plastic bag, cut a small 1/8-inch piece off one corner, then drizzle the glaze over the cake by gently squeezing the bag in a back-and-forth motion. Cut the cake into 9 pieces and enjoy.

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