Sourdough Cinnamon Crumb Cake
A crown of buttery cinnamon crumbs nicely balances the tang of sourdough in this unique take on a classic crumb coffee cake.
Ingredients
Topping
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 12 tablespoons (3/4 cup) unsalted butter, melted
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
- Preheat the oven to 350°F. Grease a 9" square pan.
- 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.
- 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.
- 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.
- Spread the batter in the prepared pan. Sprinkle the crumb mixture evenly over the top.
- 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.
- 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.
Tips from our bakers
- Some bakers have commented on the "overly generous" amount of crumb topping. After re-testing just to make sure, we stand by the amount of topping as written: enough to cover the cake generously, without leaving any bare spots. If desired, reduce the topping ingredient amounts by 25 percent.
Recommended For You
Reviews
Well I had a post on here about me baking this recipe. I can't find it. Anyway, I made it and I'm pretty certain I didn't miss anything and it turns out even with the crumb topping it's just not sweet enough. I guess I'm comparing it to the coffee cakes Hostess that I buy in the store. The cake itself in those are sweet however, this chrome was not very sweet at all. Kind of a bummer after all that work LOLWe're surprised to hear that with 2 cups of total sugar in this recipe, you didn't find the crumb cake quite sweet enough, Eric. It sounds like you might be using an alternative kind of sugar, in which case you may want to adjust the amount you're using in order to get the best results. If you are in fact using granulated sugar and would still like a sweeter final result, feel free to increase the sugar in the batter by 1/2 cup (99g), and in the crumb by as much as 1/2 to 3/4 cup (99 to 149g). We hope this helps make your next crumb cake perfect, and we wish you happy baking! Kye@KAF
This cake about perfect use of discard starter! Delicious with morning coffee :-) I substituted with almond milk and omitted the potato flour (I didn't have on hand in the pantry). The cake was dense but tasty. I wonder if the substitutions/ omissions made a difference. Any thoughts? Also, I reduced the crumb topping by 25% (as per the feedback) and it was the perfect amount! Covered plenty and perfect contrast to the cake.Hi Teresita! The potato flour really would make a difference in lightness, it's pretty amazing! One thing you can try if you're unable to find potato flour in your local stores is to add a couple of tablespoons of cornstarch. Annabelle@KAF
The cake is delicious, I have reduced Sugar in the batter down to 150gr and it was just sweet enough to our taste. Crumb is moist yet fluffy, delicious!
So delicious, not too sweet. I added two small diced apples to the batter and probably only 100 gm of starter. Due to the apples increasing the volume, I baked it in a 9x13 pan. subtracted 10 minute from the recommended bake time. Loved the crumbs! Amazing tender and delicious recipe.
Just fabulous. To cut down on fat, I substituted apple sauce in the batter. I used a 9-inch spring-form pan. It rose nice and high. The flavor is superb and the crumbs are just the right amount and oh so delicious. I will make this cake again.
Perfect recipe for breakfast with coffee or afternoon snack with milk or tea. I love the topping to cake ratio because I like 1/3 topping to 2/3 cake. I doubled the cake and topping recipes, baked it in a glass 9 x 13 pan at 325 degrees. It took almost 55 minutes but the edges were browning and beginning to pull away from the pan and the cake tester came out clean from the center. The only reason I gave it 4 stars was that, even though it was level when I took it out of the oven and put it on a wire rack to cool, the center fell. I will make it again in a 9x9 metal pan and see if that makes a difference.
Love the fact that this uses sourdough starter. I'm looking for more recipes to use my starter with. I found the cake to be a bit dry, would love suggestions on how to remedy this. The cake was delicious. I found that there was ample crumb and I may reduce this amount next time. I'll definitely try again.One of the most common reasons why baked goods turn out dry (especially recipes that use sourdough) is because too much flour is used (either in the recipe or in the starter itself). To ensure you're using the right amount, we recommend checking out the "Measuring Standards," link next to the ingredients header above. You'll see that either measuring your flour by weight using a scale, or fluffing and sprinkling the flour into your measuring cup are the best ways to ensure your recipe turns out perfectly. We hope this helps, and happy baking! Kye@KAF
Love the fact that this recipe uses left over starter - I hate wasting it. I am at 9000 ft and didn't adjust the recipe since it was my 1st time making it (figured I would see how it worked out as written). I thought it tasted great but was a little dry and mine did sink in the middle. I will definitely make again but will have to play around with the recipe to get it perfect for the altitude. I was worried about the amount of topping but glad I put it all on there. Loved the mild almond flavor!!
I loved this recipe. The cake was light, fluffy and not to sweet. Great with coffee for breakfast! Due to lack of granulated sugar, small eggs and no potato flour. I used brown sugar in the topping, 3 eggs in the batter and corn starch in place of the potato flour. I will be making this recipe again.
It's hard for me to make a recipe as is, and this was no exception. I added a can of cherry Solo pastry filling as a layer on top of the batter under the crumb. It added a lovely flavor, worked perfectly and went well paired with extra almond extract in the batter. It calls for 1 TB of vanilla, so I used 2 tsp of vanilla and 1 tsp of almond extract, plus a bit extra because it spilled a bit into the batter. Oops! But it was fine. The only thing I would change next time is try a bit less cinnamon, but I might have put too much in now that I think of it...also crumble your topping into smaller pcs if you dont like the big chunks.
