Easy Sourdough Coffee Cake (Overnight Recipe)

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If you’re a sourdough connoisseur looking for a delicious sweet treat, you’re in the right place! This sourdough coffee cake is the perfect comfort food for a cozy breakfast, or as an after-dinner dessert. It’s warm, fluffy, and melt-in-your-mouth good. Plus it's made with an overnight sponge, which means it's long fermented for better digestion!
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🖤INGREDIENTS🖤
Overnight Sponge:
1 cup (230 grams) water
1 cup (240 grams) active sourdough starter, 100% hydration
2 1/2 cups (345 grams) all-purpose flour
Filling/Topping:
1/2 cup sucanat or brown sugar
1 tablespoon cinnamon
1/2 cup butter, melted
3/4 cup pecans (toasted and chopped) or 1 cup of wild blueberries, optional
Coffee Cake Dough:
Overnight sponge
1 cup butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup cane sugar (or coconut sugar or sucanat)
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon unrefined sea salt
🖤SAMPLE BAKING SCHEDULE🖤
Here’s a sample baking schedule for this sourdough coffee cake to help you plan your bake:
◾The afternoon before you plan on baking: Feed your sourdough starter at around noon to 2:00.
◾The evening before: Mix together overnight sponge just before going to bed.
◾The next morning: Assemble and bake the sourdough coffee cake.
So if you’d like to eat this Sunday morning, feed your starter on Saturday afternoon.
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Опубликовано:

1 июн 2023

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Комментарии : 15

@inford34 6 дней назад

The best sourdough dessert I've tried so far. A bit sad I've only discovered it now, but... better late than never!!! Made it twice for the fam. The 1st one was a pistachio & raisins, the 2nd - walnuts & cranberries. DELISH!!! Thank you for sharing the recipe with us 😊

@robjohnson8522 6 месяцев назад

Hello! My wife and I have been looking for more things to do with our sour dough! WE LOVE THIS RECIPIE! 150 likes? That is pitiful! You deserve so much more. One and only one adjustment we will make is to use the paddle attachment instead of the whisk. The sponge stuck VERY firmly in the wisk and it was a massive pain. It still turned out awesomely delicious though! We are going to do your Sough Dough Cinnamon rolls next.

@robjohnson8522 5 месяцев назад

Just an update, we used the paddle and it did work much better. We did still have to scrape the sponge off the paddle but it was way easier than getting the sponge out of the wisk! :)

@sharonhaas8503 8 месяцев назад

Spray your bowl and whisk with Pam or other cooking spray. Sticking problem should be solved. Best tip I have ever found. ❇❇❇

@gretchenburdis2569 5 месяцев назад

Just made this tonight! Not compicated, turned out so so good. I did add a bit more water to it when in the mixing bowl because it didnt look quite as runny as yours. Was just fine.

@Sur5r1 Месяц назад

I made this plain, with no fruit or nuts because I don't have any on hand 😥. It turned out so soft, moist and tender. Didn't last long with Company over 🤣 Next time I make this I am adding blueberries and some lemon zest and probably some pecans because like you, those are my favorite! I did add about another half teaspoon of cinnamon in the brown sugar filling - we are addicted to a strong cinnamon flavor over here. Great recipe and I can't wait to scroll through your other videos!

@AanFoerstner 2 месяца назад

I made this and boy oh boy, this is our new favorite breakfast! Moist and fluffy and not overly sweet.. just perfect!

@ht6684 7 месяцев назад

Just made this for breakfast, so tasty. I didn't add anything to the top and used walnuts because that is what I had handy.

@rebeccadees2300 3 месяца назад

Looks delicious! Thanks for sharing this!

@danawatts3479 5 месяцев назад

Yum❤

@evelynl4691 Год назад

Would it work okay if I add the 1/2 sugar to the ferment the night before so it eats some of the sugars, or will that reduce the sweetness?

@suzannenichols6900 5 месяцев назад

Can I use monk fruit with erythritol instead of sugar?

@ButteredSideUp 5 месяцев назад

I personally don’t like alternative sweeteners, so I don’t have a lot of experience with them. But if you like how it behaves in other baking recipes, it will probably be okay here!