Sourdough Cinnamon Pecan Coffee Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan.
• Cut cold butter into small pieces with a knife and place in a medium mixing bowl. Add brown sugar, flour, cinnamon, and salt. Use a pastry knife or 2 forks to cut butter into dry ingredients until large crumbs form. Set streusel aside.
• Combine flour, cinnamon, baking soda, and salt in a medium bowl.
• Beat sugar and butter together in a large bowl with an electric mixer until creamy and fluffy. Add egg and mix for 1 minute. Add sourdough discard and dry ingredients; mix until just combined. Pour batter into the prepared pan and sprinkle streusel on top, followed by the pecan pieces.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Place pan on a wire rack to cool for 10 minutes.
• Stir confectioners' sugar, milk, vanilla, and salt together to make the glaze. Add more sugar to make a thicker glaze, or more milk to make a thinner glaze.
• Pour the glaze into a resealable plastic bag and seal. Snip a tiny piece, about 1/8 of an inch, off one of the bottom corners. Hold bag over the cake and squeeze the glaze through the tiny opening, moving your hand across the top, drizzling glaze as you go. Cut cake into 9 pieces and serve.

Steps:

• Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
• FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
• CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
• Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
• GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
• Reduce heat to medium; cook, stirring constantly, for 1 minute.
• (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
• Drizzle glaze over cake. Serve cake warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine sourdough starter, flour, sugar, oil, baking powder, salt, and cinnamon in a bowl; beat with an electric mixer until smooth and thick. Pour batter into the prepared pan.
• Mix brown sugar, softened butter, and cinnamon in a bowl until evenly moistened. Sprinkle topping over the cake batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
• Meanwhile, mix melted butter, milk, and vanilla in a bowl with a fork until smooth. Drizzle glaze over the coffee cake while the cake is still hot.

Steps:

• Combine sourdough starter, oil and egg.
• Stir together dry ingredients and add to sourdough mixture.
• Put dough into greased 9 inch square pan.
• Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter.
• Bake for 35 minutes at 350 degrees.

Steps:

• --------SourdoughStarter----------.
• Mix ingredients in plastic or glass container.
• Cover loosely.
• Leave at room temperature.
• for 3-5 days, stirring twice daily.
• Bubbles should form on the surface, and it should smell sour.
• At this point, refrigerate.
• Mixture may separate, so stir before using.
• ---------Topping-----------.
• Combine all ingredients and set aside.
• ---------Cake----------.
• Preheat oven to 325 degrees.
• Grease a 9x13" pan or an angel food cake pan.
• Cream butter and sugar.
• Mix in eggs, sourdough starter, milk, flour, soda, baking powder, salt, and vanilla.
• Mix until light, about 3 minutes.
• Pour half of the batter into pan& spread evenly.
• Sprinkle with half of the topping.
• Pour remaining batter in pan, and sprinkle with remaining topping.
• Bake for 30 minutes, or until toothpick inserted comes out clean.
• For angel food cake pan, let cool for 10 minutes, then remove.

Steps:

• Preheat oven to 350 degrees f.
• In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt.
• Cut in the first 1/4 cup butter till mixture resembles course crumbs.
• Combine sourdough starter, egg and vanilla.
• Add to dry ingredients, stirring well, should resemble cake batter -- add additional 1/4 flour if needed.
• Spread in a greased square baking dish (original recipe calls for 11 x 8, but not sure they still make that size pan.
• Spoon pie filling over top.
• Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs.
• Sprinkle over fruit.
• Bake at 350 degree oven for 45 to 50 minutes.

Steps:

• Preheat oven to 350°F Grease and flour a 10-inch fluted tube pan.
• In a small bowl combine nuts, brown sugar and cinnamon. Set aside.
• In a large bowl whisk together sugar, oil, zest and eggs. Set aside.
• In blender or food processor combine yogurt and cottage cheese until smooth. Add to sugar mixture.
• Stir in lemon juice and vanilla.
• Combine flour and baking powder and gradually stir into sugar mixture until blended.
• Pour 2/3 of the batter into the pan.Sprinkle with nut mixture. Spoon remaining batter over nuts.
• Bake 40-45 minutes till done (cake tester comes out clean).
• Cool 10 min in pan. Remove and let cool completely.