Indulge in the irresistible flavors of this sourdough pecan coffee cake. The tangy sourdough starter adds a unique twist to this classic coffee cake, while the crunchy pecans provide a delightful texture. Whether you're enjoying it for breakfast or as a snack, this coffee cake is sure to satisfy your cravings. It's easy to make and a great way to use up your sourdough starter.
Ingredients
- 1 cup sourdough starter
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- In a separate bowl, combine the sourdough starter and buttermilk.
- Sift the flour, baking powder, baking soda, and salt together.
- Gradually add the dry ingredients to the butter mixture, alternating with the sourdough mixture. Mix until just combined.
- In a small bowl, mix together the chopped pecans, brown sugar, and ground cinnamon.
- Pour half of the cake batter into the prepared pan and spread it evenly.
- Sprinkle half of the pecan mixture over the batter.
- Pour the remaining batter over the pecan mixture and spread it evenly.
- Top the cake with the remaining pecan mixture.
- Using a knife, gently swirl the batter and pecan mixture to create a marbled effect.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely before serving.
