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RECIPE: SOURDOUGH CINNAMON-PECAN COFFEE CAKE

Recipe: Sourdough Cinnamon-Pecan Coffee Cake


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A perfect holiday treat, this sourdough coffee cake recipe will satisfy all your guests, for breakfast, brunch, or an afternoon snack.




INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Artisan Sourdough Bread Kit

Sourdough Artisan Sourdough Bread Kit

Artisan Sourdough Bread Kit

$50.99

This sourdough bread kit contains everything you need to get started making beautiful, tasty, artisan-style sourdough bread at home! 

    Equipment in the sourdough bread starter kit may appear different than pictured.


    Buttermilk Starter

    Other Buttermilk Starter

    Buttermilk Starter

    $12.99

    This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.









    PECAN TOPPING:

    • 3/4 cup whole cane sugar (rapadura or Sucanat)
    • 1 Tbsp. unbleached white flour
    • 1 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/4 cup softened butter
    • 1 cup chopped pecans
       

    INGREDIENTS:

    • 1/2 cup softened butter
    • 3/4 cup honey
    • 1 tsp. vanilla extract
    • 3 eggs
    • 1/2 cup sourdough starter
    • 1/4 cup milk
    • 2 cups unbleached white or whole wheat flour
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. sea salt
    • 1 cup thick buttermilk or sour cream

    INSTRUCTIONS:

    1. Butter a 9x13-inch glass baking dish; set aside. Preheat oven to 350°F.
    2. Mix pecan topping ingredients together in a small bowl and set aside.
    3. In a larger bowl, stir honey and butter together until well blended. Stir in vanilla, sourdough starter, milk, and eggs.
    4. Mix flour, baking soda, baking soda, and salt together in a small bowl.
    5. Using an electric hand mixer, stir flour into sourdough mixture alternately with sour cream until the batter is smooth.
    6. Pour half of the batter into the prepared pan. Sprinkle with half of the topping. Cover with remaining half of batter and sprinkle remaining topping over top.
    7. Bake in preheated oven for 30 minutes until toothpick inserted in center of cake comes out clean. Serve warm or cold, with or without whipped cream.

      download our gluten-free sourdough guide and recipe books