Sourdough Coffee Cake
By Vickie
This is a recipe I tried for a breakfast meeting I had for some folks at our church.
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Ingredients
- Cake
- 1 cup sourdough starter
- 1/3 cup vegetable oil
- 1 egg (slightly beaten)
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Topping
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon flour
- Change Measurements: US | Metric
- Read more: http://www.food.com/recipe/sourdough-coffee-cake-225416#ixzz1RRm4bMqB
Details
Servings 6
Preparation time 10mins
Cooking time 45mins
Preparation
Step 1
1 Combine sourdough starter, oil and egg.
2 Stir together dry ingredients and add to sourdough mixture.
3 Put dough into greased 9 inch square pan.
4 Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter.
5 Bake for 35 minutes at 350 degrees.
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Blueberry Streusel Coffee Cake
By Chef Glaucia
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By chobensa_6737416
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on March 30, 2011
This was yummy coffee cake, definitely akin to Amish Friendship Bread. I used unfed starter that would normally be discarded, so wonderful use for that. Also added rough-chopped pecans to the crumble topping along with a bit of allspice and freshly ground nutmeg, which definitely kicked it up a notch. Thanks for sharing!
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We don't know who you are. Sign in or create an account By Beathebreadmaker
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on February 10, 2011
I used a tangy, aged sourdough starter and this turned out well. To give my starter a little time to perk up, I first combined the starter with the oil, egg, and half the flour, then let it sit for about 1/2 hour before mixing in the remaining blended solids. The batter was so stiff that I was afraid I'd end up with a coffee bread instead of a cake, but the product was light and moist. I used only half the brown sugar in the topping added pecans. I'll definitely make this again!
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We don't know who you are. Sign in or create an account By adopt a greyhound
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on September 12, 2010
I used my new sourdough starter and this turned out very good. Definitely best the first day. Seemed a little dry after that. Good flavor.
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We don't know who you are. Sign in or create an account By djzgirl
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on June 11, 2010
I make this at least twice a month. It turns out perfect every time. I've even doubled it with no problems. I have given it away several times, and everyone wants the recipe!! LOVE IT!!! Cannot say enough great things about this coffee cake...thank you, thank you, thank you!
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We don't know who you are. Sign in or create an account By full tummies
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on May 02, 2010
This is wonderful!!! It's easy, too. I've only made "quick" coffeecakes before, never yeasted, so I don't know how this one compares to yeasted coffeecakes. But it's far superior to the quick ones I've made: better rise and better flavor. I also thought the sweetness was perfect if you are planning to serve this as dessert. If you want it for breakfast/brunch, you could cut back the sugar in the cake part a bit (to half a cup), but leave the topping as is...unless you add some pecans! This will be a regular feature in our house when we need to use up some starter.
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We don't know who you are. Sign in or create an account By StephaniePB
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on April 06, 2010
This is absolutely fantastic, and looks beautiful too, I've given this away as gifts on more than one occasion. And any recipe that will take leftover starter is a bonus in my book, it kills me to throw starter away!
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We don't know who you are. Sign in or create an account By I'll never measure up to my mother's cooking
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on February 13, 2010
I've made this a couple times now and it is really delicious. I don't think it is too sweet--even with the topping; and I am not a big fan of super sweet desserts. My husband thinks this is the best coffeecake he's ever had. It may not hurt that I am using a Nancy Silverton starter:)
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We don't know who you are. Sign in or create an account By Goodeatin
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on March 30, 2009
Wow, this is addicting, I think it's the topping. Used half white, half brown sugar for the topping, added 1/2 tsp vanilla to cake, and also sub. 1 tsp baking powder + 1/2 tsp baking soda for the 1 tsp baking soda. Baking soda tends to overbrown. Baked at 325 for 35 min or so. Next time I'll try some applesauce for some of the oil to cut down on fat.
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We don't know who you are. Sign in or create an account By Diana #2
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on November 10, 2008
This is very tasty. Just the right amount of topping for us. I also sprinkled with chopped pecans. It was a little on the dry side, but I think that's my fault......left it in just a little too long. ;) Thanks for posting. I've added it to my sourdough collection.
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We don't know who you are. Sign in or create an account By V'nut-Beyond Redemption
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on September 22, 2008
This had very good texture and taste but the topping was extremely sweet so if you don't have a sweet tooth, go easy on the topping. I will do this cake again but with no topping and maybe with a bit of nuts. This is also a short cake. I had used damp sugar so that might have caused the cake to not raise too high as it was too wet.
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Read more: http://www.food.com/recipe/sourdough-coffee-cake-225416#ixzz1RRmRO0XS
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