Thursday, August 20, 2015

August Sourdough Surprises - Coffee Cake

Oh my gosh, I can't believe it's the 20th.

No, really. I thought it was the 19th.

That's what happens at the end of a long, fun filled, busy, on-the-go summer. I lose all track of days and dates and posts!!!

This month, Sourdough Surprises chose one of my favorite things to do with sourdough as the inspiration - coffee cake!!! I love coffee cake in any of its incarnations, but it is absolutely one of my most favorite things to do with "discard" starter.

I've made sourdough coffee cake before. In fact, I use this recipe pretty often. So I wanted to do something a little different this time. But what?

The answer came to me when planning a fun afternoon activity for the kids - peach picking!


I decided to add a layer of sliced peaches between the cake and the streussel layers of this cake.

And the result?

Not too shabby!

I think the extra moisture from the peaches affected the texture of the streussel, but the taste was outstanding. The peaches added the perfect burst of fresh sweetness

I brought this cake into work with me one morning.

Did I mention that I work at a zumba studio??

It's always fun when I bring in treats. The initial response is always "we're here to exercise!! No cake!!"

But then I turn around and... the pan is empty, except for a few crumbs.

This was a big hit.

So link up and share your sourdough coffee cake!!

Peach Sourdough Coffee Cake
(slightly adapted from German food)

for the streussel topping:
1/2 cup flour
1/4 cup sugar (I used light brown sugar)
1/8 teaspoon cinnamon
1/4 cup butter, cold (I used coconut oil)
3 peaches

Combine flour, (brown) sugar and cinnamon until well combined. Rub in cold butter (or coconut oil) using your fingertips until the mixture is crumbly and sticks together when you press it together with your fingers. Set topping aside.
Peel and thinly slice the peaches. Set these aside, too.

for the cake:
1 cup healthy sourdough starter (100% hydration)
1/3 cup oil
1 egg
1 cup flour
3/4 cup sugar (I used 1/2 cup white sugar, 1/4 cup brown sugar)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground cardamom (optional)

Spray 8" x 8" or 9" x 9" square cake pan with non-stick cooking spray.
Stir together all ingredients until they are just combined.
Spread batter into prepared pan and smooth the top.
Carefully arrange the peaches over the top of the batter.
Sprinkle the reserved crumbs evenly over the peach-topped of the cake.
Allow the cake to rest for 30 minutes. While it is resting, preheat oven to 375 degrees.
Bake for 35 minutes, or until the cake is set and the sides begin to pull away from the pan.
Allow to cool before cutting.

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