Description
A moist and flavorful sourdough coffee cake featuring a tender crumb, swirled with a cinnamon sugar and walnut mixture, baked to golden perfection and topped with a light powdered sugar glaze. This comforting cake combines the tang of sourdough discard with warm spices and crunchy nuts, perfect for breakfast or an afternoon treat.
Ingredients
Wet Ingredients
- 1 cup (200 grams) sugar
- ¾ cup (165 grams) brown sugar
- ¾ cup (180 grams) oil
- 3 eggs (150 grams)
- 1 cup (240 grams) sour cream
- ¾ cup (180 grams) sourdough discard
- 1 tablespoon (14 grams) vanilla bean paste
Dry Ingredients
- 2 ½ cups (350 grams) flour
- 1 ½ teaspoons (7 grams) baking soda
- 1 teaspoon (5 grams) salt
- 1 tablespoon (8 grams) cinnamon
- ¾ cup (150 grams) sugar
Nuts and Toppings
- 1 cup (120 grams) walnuts, chopped
- 1 cup (120 grams) powdered sugar
- 1-2 tablespoons (15-30 grams) milk
- ¼ cup (30 grams) walnuts, chopped
- 1 tablespoon (15 grams) sugar
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃) to ensure it is hot and ready once your batter is mixed.
- Mix Sugars, Oil, and Eggs: In a large mixing bowl, whisk together the white sugar, brown sugar, oil, and eggs until the mixture is smooth and homogenous.
- Add Wet Ingredients: Add the sour cream, vanilla bean paste, and sourdough discard to the bowl. Stir gently until all wet ingredients are fully combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt until they are well blended.
- Combine Wet and Dry Ingredients: Fold the dry ingredients into the wet mixture carefully until just combined. The batter should remain slightly lumpy; overmixing can make the cake tough.
- Prepare Cinnamon Sugar Mixture: In another bowl, combine cinnamon, sugar, and chopped walnuts to create the cinnamon sugar topping.
- Prepare Bundt Pan: Heavily spray a bundt pan with non-stick spray or brush with oil. Optionally, dust with almond flour or sugar to aid release, avoiding butter to prevent sticking.
- Layer Batter and Cinnamon Sugar: Pour half of the cake batter into the prepared bundt pan. Evenly sprinkle the cinnamon sugar and walnut mixture over the batter layer. Use a toothpick to swirl this mixture gently into the batter.
- Add Remaining Batter: Pour the remaining batter on top, covering the cinnamon sugar layer completely.
- Bake: Place the bundt pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in several places; it should come out clean when the cake is ready.
- Cool Slightly and Remove from Pan: Allow the cake to rest in the pan for 5-10 minutes. Then run a spatula along the edges to loosen it, cover the pan with a cooling rack, and carefully invert the bundt pan to release the cake. Let it sit upside down for 5 minutes, gently shaking the pan if needed to free the cake completely.
- Prepare Icing: In a small bowl, whisk together powdered sugar and milk, adding milk gradually until reaching desired glaze consistency.
- Add Toppings: Drizzle the prepared icing over the cooled cake and sprinkle with a mixture of chopped walnuts and sugar for a decorative and flavorful finish.
Notes
- Do not overmix the batter; slight lumps are normal and help maintain a tender texture.
- Using sourdough discard adds a subtle tang and enhances flavor complexity.
- For easier bundt pan release, avoid greasing with butter, which can cause sticking due to milk solids.
- Check cake doneness by toothpick test inserted in different spots to avoid under or overbaking.
- The icing consistency can be adjusted by altering the milk amount; thicker for drizzling, thinner for pouring.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
