sourdough coffee cake
(3 ratings)
I usually just throw this coffee cake together and monkey around with the consistency until it is just right. Sometimes I melt a little cream cheese and put it in and the sugar can be adjusted up or down depending on how sour your starter tastes. I find frozen or dried fruit work a little better but I have used fresh peaches and fresh rhubarb before.
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(3 ratings)
yield
12 -15
prep time
25 Min
cook time
1 Hr
method
Bake
Ingredients For sourdough coffee cake
- FOR THE CAKE:
-
3 cbisquick
-
1 1/2 cwhite sugar
-
2/3 csourdough starter
-
1/2 csour cream
-
1/2 cmilk or half & half
-
2 tspvanilla extract
-
1 lgegg
-
1/4 cmelted butter
-
2 cfruit (bluberries, blackberries, etc.)
- FOR THE STREUSEL
-
1/4 ccold butter
-
1/2 cbrown sugar, firmly packed
-
1/2 cbisquick
-
2 tspcinnamon
How To Make sourdough coffee cake
-
1Stir all the cake ingredients together until well mixed. Add 2 cups of fruit if you so desire. I've used blueberries, peaches, blackberries, raspberries, dried apriocots, dried cranberries, chopped dates and rhubarb. I would up the sugar for raspberry or rhubarb. I usually do a light icing as well for rhubarb.
-
2Pour the cake into a well greased 9x13 pan and tap the pan on the counter to help break up any air bubbles
-
3For the streusel, mix the dry ingredients together and then cut in the butter using a fork or a pastry blender and sprinkle over the top of the cake.
-
4Bake at 375 for 45 minutes and check. It will likely take at least an hour and maybe as much as an hour and 15 minutes depending on your oven.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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