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Sourdough Cinnamon Crumb Cake

Author: Susan Reid

Sourdough Cinnamon Crumb Cake Recipe

A crown of buttery cinnamon crumbs nicely balances the tang of sourdough in this unique take on a classic crumb coffee cake.

At a glance

Prep
Bake
Total
Yield
16 servings
Nutrition information

Ingredients

Choose your measure:

Topping

Batter

  • 8 tablespoons (1/2 cup) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sourdough starter, unfed/discard
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon potato flour or 2 tablespoons instant mashed potato flakes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • confectioners' sugar (optional)

Instructions

  1. Preheat the oven to 350°F. Grease a 9" square pan.
  2. To make the topping: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Add the vanilla and almond extracts to the melted butter and pour the butter into the flour mixture, stirring until you have a uniformly moist mixture. Set aside while you make the batter.
  3. To make the batter: In a large mixing bowl, beat the butter and sugar until well combined. Add the eggs, vanilla, and starter, mixing until smooth and scraping the bowl's sides and bottom as you go.
  4. In a medium bowl, whisk together the all-purpose flour, potato flour, baking soda, salt, and baking powder. Add to the butter/starter mixture, stirring until evenly combined. Add the milk and mix until smooth.
  5. Spread the batter in the prepared pan. Sprinkle the crumb mixture evenly over the top.
  6. Bake the cake for 45 to 50 minutes, until a paring knife inserted in the center comes out clean, and the edge of the cake just barely pulls away from the pan. Remove it from the oven and cool on a rack; dust the top with confectioners' sugar if desired.
  7. Store the cake, the pan covered with plastic, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 2" square, 96g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 375
  • Calories from Fat 135
  • Total Fat 15g
  • Saturated Fat 9g
  • Trans Fat 1g
  • Cholesterol 54mg
  • Sodium 197mg
  • Total Carbohydrate 54g
  • Dietary Fiber 1g
  • Sugars 25g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.