Sourdough Pecan Coffee Cake
Ingredients
- 2 tablespoons cold unsalted butter
- ½ cup brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white sugar
- 5 ⅓ tablespoons unsalted butter, softened
- 1 large egg
- 1 cup sourdough starter discard
- ½ cup pecans, broken into pieces
- 1 cup confectioners' sugar, sifted, more as needed
- 2 tablespoons milk, more as needed
- ½ teaspoon vanilla extract
- 1 pinch salt
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan.
- For the streusel, cut cold butter into small pieces and place in a medium bowl. Add brown sugar, flour, cinnamon, and salt. Use a pastry knife or 2 forks to cut butter into dry ingredients until large crumbs form. Set streusel aside.
- For the cake, combine flour, cinnamon, baking soda, and salt in a medium bowl.
- Beat sugar and butter in a large bowl with an electric mixer until creamy and fluffy. Add egg, and mix until well combined. Add sourdough discard, and mix until well combined. Add flour-cinnamon mixture, and mix until just combined. Pour batter into the prepared pan. Sprinkle streusel and pecans evenly on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Place pan on a wire rack to cool for 10 minutes.
- For the glaze, stir confectioners' sugar, milk, vanilla, and salt together. Add more sugar to make a thicker glaze, or more milk to make a thinner glaze.
- Pour glaze into a resealable plastic bag and seal. Snip a tiny piece, about 1/8 of an inch, off one of the bottom corners. Hold the bag over cake and squeeze glaze through the tiny opening, moving your hand across the top, drizzling glaze as you go. Cut cake into 9 pieces and serve.
Source
Original recipe: View Original