Coffee Sourdough Cake

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Coffee cake that contains actual caffeine? And it also has sourdough in it? That’s right, we’ve supercharged this breakfast classic to boost the flavor and give you an extra energy boost to start your day thanks to our coffee bean flour. It’s moist, cakey, and delicious! Don’t miss out on this recipe!

Difficulty

Easy

Ingredients

  • For The Filling:
  • 145g (⅔ Cup) Light Brown Sugar
  • 30g (¼ Cup) All Purpose Flour
  • 2.5g (1 tsp) Cinnamon
  • For The Streusel:
  • 40g (⅜ Cup) Coffee Flour
  • 50g (⅜  Cup) All Purpose Flour
  • 110g (½ Cup) Light Brown Sugar
  • 5g (2 tsp) Cinnamon
  • 2g (⅓ tsp) Kosher Salt
  • 85g (6 Tbsp) Unsalted Butter (Cold)
  • For The Cake:
  • 50g (¼ Cup) Coffee Bean Flour
  • 30g (¼ Cup) All Purpose Flour
  • 8g (2 tsp) Baking Powder
  • 6g (1 tsp) Kosher Salt
  • 142g (10 Tbsp) Unsalted Butter (Softened)
  • 150g (¾ Cup) Sugar
  • 55g (¼ Cup) Light Brown Sugar
  • 2 Large Eggs
  • 30g (¼ Cup) Sour Cream
  • 50g (¼ Cup) Sourdough Starter 
  • 3g (1 tsp) Vanilla Paste

Equipment

  • 8” Square Baking Pan 
  • Stand Mixer
  • Food Processor 
  • 2x Bowls 
  • Rubber Spatula
  • Whisk
  • Pan Spray

Timing

Active Time: 20 Minutes Total Time: 1 Hour 45 Minutes

Yield

1 8×8 Inch Coffee Sourdough Cake

  • Prepare Filling

    In a small bowl whisk the brown sugar, flour and cinnamon together and reserve.
     

  • Prepare Streusel

    Add the flours, brown sugar, cinnamon and salt in the food processor with the blade and pulse to combine.
     
    Add the cold butter in a few increments as you pulse until the mixture is crumbly. Make sure your butter for the streusel is cold so when you are blending it does not form a paste. If that should happen, refrigerate the mass until it is set then you can  crumble it with your fingers.
     
    Remove streusel from the processor bowl and into the container and reserve.
     
    Alternatively you can make the streusel by combining the dry ingredients in a bowl and adding in the butter a little at a time while using a pastry knife or a fork to press the butter into the dry mix forming the crumbs.
     

  • Prepare Cake Batter

    Preheat the oven to 350° Fahrenheit, and lightly grease 8×8 inch square baking pan.
     
    In a bowl whisk together the flours, salt and baking powder.
     
    In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars until fluffy for about 4 minutes. Softened butter for the cake is very important also because it will give you a fluffy batter which is much easier to handle when layering the components.
     
    Add the eggs one at a time and beat well in between additions. Scrape the bowl and add the sour cream and starter mix on low just to combine.
     
    Add the dry mix to the wet and beat on low just until combined.
     

  • Layer Cake and Bake

    Scrape down the sides of the bowl and add half the batter into the prepared baking pan.
     
    Sprinkle the cinnamon filling on top of the batter and add the remaining batter over the top of the cinnamon filling.
     
    Sprinkle the streusel over the top as evenly as you can.This helps keep the cake from rising unevenly.
     
    Bake for 55 minutes or until a toothpick inserted into the middle of the cake comes out clean.
     
    Let the cake rest for 30 minutes before serving.
     
 
 
Summary
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Recipe Name
Coffee Sourdough Cake
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