The aroma of baked goods wafting through the house feels like a warm hug. There’s something about a cozy morning, a fresh cup of coffee, and a slice of Sourdough Pecan Coffee Cake that hits just right. This cake has a little tang from the sourdough and a delightful crunch from the pecans. It’s perfect for brunch or just a sweet treat to brighten your day.

why make this recipe

Making this Sourdough Pecan Coffee Cake is such a joy! You get to use your sourdough starter, which is always a win in my book. Whether you’re trying to use up some discard or just want to add a little extra flavor, this recipe is a fantastic choice. Plus, it’s super simple to whip up, and the buttery streusel topping? Total showstopper! I love how it balances perfectly with a steaming cup of coffee.

how to make Sourdough Pecan Coffee Cake

Gather all your ingredients and let’s make some magic happen!

Ingredients:

2 tablespoons unsalted butter, cold
1/2 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 cup sourdough starter
1/2 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans

Sourdough Pecan Coffee Cake

Directions:

First, preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan so nothing sticks!
In a bowl, mix together the streusel ingredients: cold butter, brown sugar, a tablespoon of flour, and cinnamon. Use your fingers to blend them until it’s crumbly.
In another bowl, whisk the sourdough starter, granulated sugar, vegetable oil, vanilla extract, and eggs until well combined—it should be nice and smooth.
Now, grab another bowl and combine the flour, baking powder, baking soda, and salt. Gradually mix this into the wet mixture until just combined. Don’t overdo it!
Fold in those delicious chopped pecans. They add such a lovely crunch!
Pour half of the batter into your prepared pan. Sprinkle half of the streusel on top, then add the rest of the batter. Finally, top it with the remaining streusel.
Bake for 35-40 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Let it cool for about 10 minutes before removing from the pan. Then, slice and serve!

how to serve Sourdough Pecan Coffee Cake

This cake is wonderful on its own, but it’s especially delightful with a dollop of whipped cream or a scoop of vanilla ice cream. I often serve it alongside a hot cup of spiced chai latte for an extra cozy vibe.

how to store Sourdough Pecan Coffee Cake

If you have leftovers (which is rare!), store the cake in an airtight container at room temperature for a couple of days. You can also wrap it in plastic wrap and keep it in the fridge for an even longer shelf life. Just warm it up before serving to bring back that fresh-out-of-the-oven taste!

tips to make Sourdough Pecan Coffee Cake

Use room temperature eggs for a smoother batter. They mix in better! If you’re feeling adventurous, try adding a bit of chocolate chips or even some dried fruit for an extra twist. I love adding some chocolate to my banana bread too—it might just give you some inspiration!

variation

Feeling like changing things up? Try using walnuts instead of pecans, or if you’re not a fan of nuts, leave them out altogether. Just be sure to enjoy every bite!

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Absolutely! Just make sure it’s been fed and bubbly for the best results.

Q: What if I don’t have brown sugar?
A: You can substitute with granulated sugar; just add a bit of molasses or honey for that caramel flavor.

Q: Is this cake freezable?
A: Yes! Just wrap it well in plastic and foil before freezing. It will stay delicious for up to 3 months.

Sourdough Pecan Coffee Cake

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