I love that tangy taste of sourdough. In fact, bread is probably my favorite food, followed closely by the peanut butter/chocolate combination. I made this coffee cake last weekend and it was so yummy. Eating it straight out of the oven with a little pat of butter melting on the top is irresistable.
Of course, you’ll need sourdough started for this recipe. You can get starter from a friend or purchase it online from King Arthur Flour. (If you’re in Folsom, I’m happy to share mine. Just let me know.) I originally got my starter from Bill’s cousin Nadine over 20 years ago. Unfortunately I let it die. (Nadine still has hers.) Just know that if you aren’t going to use it weekly, your starter will need to be fed, which is really easy. It is simply tossing out (or giving away) about a cup of your starter and adding about a cup of flour and 1/2 cup water. Let it bubble for 4 – 12 hours and then put it back in the refrigerator.
The recipe I found for this coffee cake didn’t have cinnamon chips in it. I had some of the chips, also from King Arthur Flour, and it took this recipe over the top. They are teeny, tiny chips. If you’re getting starter from KAF, order some of these chips as well because it makes the coffee cake fabulous.
Ingredients – Cake
1 cup sourdough starter
1/3 cup vegetable oil
1 egg (slightly beaten)
1 cup all-purchase flour
3/4 cup sugar
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 cup King Arthur Flour cinnamon chips
Ingredients – Topping
1 tsp cinnamon
1/2 cup brown sugar
2 tbsp butter
1 tbsp flour
1/8 cup King Arthur Flour cinnamon chips
1. Combine sourdough starter, oil and egg.
2. Stir together dry ingredients and add to soursough mixture.
3. Put dough into greased 9-inch square pan.
4. Crumble topping ingredients together with a fork or pastry blender and sprinkle topping on top of batter.
5. Bake for 35 minutes 350 degrees.
Happy breakfast! – Chef Ro