I’ve been enjoying a Sourdough starter that’s credited to a woman who was a pioneer at our local university. I don’t bake as often as I’d like (largely because I love bread!) but you have to use Sourdough or it dies. I discovered this lovely coffee cake that’s really easy. The only change I’ve made is a substitution of sugar and Splenda for honey, because honey is expensive and I wanted to cut back the sugar a bit.
For information on the care and feeding of Sourdough starter, I recommend the University of Alaska Farbanks Cooperative Extension’s Sourdough pamphlet (you’ll download an PDF).
Sourdough Apple Cinnamon Coffee Cake
CAKE:
1 cup ‘fed’ sourdough starter
1/4 cup oil
1/4 cup water
1 egg
1 cup unbleached all-purpose flour
1/2 cup sugar
1/2 cup Splenda
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1-1/2 cups apples, peeled cored and dicedTOPPING:
2 tbsp butter, softened
1/4 cup brown sugar
1/3 cup oats
1/2 tsp cinnamonPreheat oven to 375°F (350°F for a dark pan). Grease an 8-inch round an 8 or 9-inch square pan.
Place starter in a large mixing bowl. Add all remaining ingredients for the cake and stir gently until well blended. Pour batter into prepared pan.
Mix all topping ingredients in a small bowl until they form crumbs. Sprinkle crumbs over top of cake.
Bake for about 35-40 minutes until center is set and toothpick comes out clean.
This is delightful warm with whipped cream of vanilla ice cream, and still very nice served cold.
I’m so glad you enjoy this recipe! I believe it originally called for sugar, and I changed it to use honey since we have a beehive and for us it is a ‘local’ sweetener.
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I would use honey if I had a beehive too! This is definitely a keeper recipe, and will make sure my sourdough gets fed regularly!
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