Sourdough Coffee Cake

Like Coffee Cake? Sourdough? How about making a long ferment Coffee Cake? Well, here ya go, a recipe just for you. Plus, you don’t actually need coffee to enjoy this cake however I sure like to pair it with organic coffee from Mercola, fresh cream and maple syrup that we tap & boil right here on the homestead. It’s got a delicious cinnamon sugar flavor and fermenting it overnight helps bring the flavors together of the cake batter.

Thank you Little Spoon Farm for your inspiring recipe.

I love getting my ingredients from Azure Standard check them out!

Ingredients:

The night before:

½ Cup Sourdough Starter
8 Tablespoons Butter Melted
1 Cup Buttermilk ß Learn to make your own
½ Cup Sour Cream
½ Cup Sugar
½ Cup Brown Sugar
2 Teaspoons Vanilla
1 Teaspoon Salt
2 Cups Flour

The next morning:

2 Large Eggs
2 Teaspoons Baking Powder

Cinnamon Sugar Filling:

1/3 Cup Brown Sugar
1/3 Cup Flour
2 Teaspoons ground Cinnamon

Crumble Topping:

4 Tablespoons Butter Melted
½ Cup Brown Sugar
2 Teaspoons Ground Cinnamon
1 Cup Chopped Pecans (optional)

Directions:

The night before using a stand mixer with the paddle attachment combine the sourdough starter, flour, melted butter (cooled), buttermilk, sour cream, sugar, brown sugar, vanilla & salt.
Turning on low mix for 2 -3 minutes or until fully incorporated.
Cover and store overnight.

The next morning:

Add in the eggs and stir until fully combined. Add in the baking powder and stir.
Preheat the oven to 350 F and lightly grease a 9×9 or 8×8 pan.
Mix together in a small bowl the Cinnamon Sugar Filling and in another bowl the Crumble Topping ingredients (besides the pecans)
Pour 1/3^rd of the cake batter into your greased baking dish.
Sprinkle the cinnamon sugar filling evenly over the cake batter.
Pour the remaining batter on top of the cinnamon sugar filling, using a spatula to smooth it evenly.
Sprinkle the crumble topping and the pecans on top if your using.
Place in your preheated oven and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.

Common Sourdough Questions (Real Answers for Everyday Bakers)

Does my starter HAVE to double before using?

No. I do not obsess over doubling, rubber bands, or exact science. I use starter based on activity and feel. If your starter has been fed within the last ~12 hours and is bubbly and active, it’s often ready. Learn to trust your starter over strict rules.

What is an active starter?

An active starter is simply a starter that has been fed recently and is showing signs of life—bubbles, rise, and activity. I generally consider starter fed within the last 12 hours active, depending on your kitchen temperature.

Do I need expensive tools to make sourdough?

Absolutely not. Flour, water, starter, and your hands can go a long way. Fancy tools may help, but confidence matters more than equipment.

My dough feels sticky. Did I ruin it?

Probably not. Dough texture changes with flour type, hydration, kitchen temperature, and fermentation time. Sticky does not automatically mean failed.

Do I have to long ferment?

No—but I encourage longer fermentation when possible. Longer ferments often improve digestibility, flavor, and nutrient availability.

Can I use commercial yeast with sourdough?

I do not recommend adding commercial yeast to sourdough recipes. True sourdough relies on natural fermentation and time.

I forgot to add salt. Now what?

If you catch it early, work it into the next stretch-and-fold. If not, bake anyway. Salt improves flavor, fermentation control, and structure—but imperfect bread is still bread.

My starter has liquid on top (hooch). Is it dead?

Usually no. Hooch often means your starter is hungry. Stir it in or pour it off, feed your starter, and watch for activity.

Do I need to preheat my oven to 500°F for an hour?

No. There are many ways to bake excellent bread. I prefer practical methods that fit everyday life over complicated routines.

Can beginners make sourdough?

Yes. You do not need years of experience, fancy equipment, or perfection. Start where you are.

How do I know when dough is ready?

Learn the feel. Sourdough is not always about exact clocks. Dough texture, elasticity, and appearance matter more than rigid timing.

What flour should I use?

Start simple. Bread flour and all-purpose work well. Fresh-milled flour and whole wheat can be added as confidence grows. Preferably organic.

Remember: imperfect bread still feeds your family. — Laura

Sourdough for Everyday Life

You don’t need perfect timing. You don’t need complicated steps. You just need a way to make sourdough work in your real, everyday life.

This book shows you exactly how.
It’s how to actually use it in your everyday life.

You’ve tried sourdough…
and it felt confusing, time-consuming, or like it just didn’t fit your life.

This book changes that.

Learn more

New To Sourdough?

Start Here:

More Sourdough Recipes You’ll Love

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Sourdough Coffee Cake

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Common Sourdough Questions (Real Answers for Everyday Bakers)

Sourdough for Everyday Life

New To Sourdough?

Table of contents

Sourdough Coffee Cake

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Like this:

Common Sourdough Questions (Real Answers for Everyday Bakers)

Sourdough for Everyday Life

New To Sourdough?