Sourdough Pecan Coffee Cake Recipes

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:

• Cream together sugar, butter, salt, eggs, vanilla.
• In a separate bowl, mix flour, baking soda and baking powder together. Sift 1/2 of mixture into creamed mixture.
• Add 1/2 of sour cream and beat until smooth.
• Add the rest of sour cream and flour mixture.
• Beat mixture.
• Spoon 1/2 batter into 9X9 pan, layer 1/2 of topping, layer rest of batter, add rest of topping.
• Bake at 350 for 45min.

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:

• Mix sugar, brown sugar, cinnamon and pecans in a small bowl and set aside.
• Cream butter and sugar together, then add in sour cream, eggs and vanilla.
• Sift flour salt, soda and baking powder.
• If you choose not to sift ingredients, cut flour back to 1 7/8 cup.
• With a mixer begin with flour mixture and add alternately with 1 cup sour cream mixture, ending with flour mix.
• Pour half of the batter in a greased and floured 9x12 pan, sprinkle with half of the sugar mixture, then remaining batter and finally sprinkle top with remaining sugar mixture.
• Bake at 325 for 27-30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.