Sticky Bun Sourdough Coffee Cake
This sticky bun sourdough coffee cake is an irresistible combination of sticky bun and sourdough flavors. Made with tangy sourdough starter and topped with a gooey caramel pecan glaze, this coffee cake is a delightful twist on a classic favorite. Perfect for breakfast, brunch, or dessert, it's sure to become a new household favorite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Butter
Light brown sugar
Maple syrup
Eggs
Vanilla extract
Greek yogurt
Sourdough discard or unfed starter
Buttermilk
All-purpose flour
Baking powder
Salt
Butter
Chopped pecans
Tips for making Sticky Bun Sourdough Coffee Cake:
Active Sourdough Discard: Ensure your sourdough discard is active and healthy before using it in the recipe. This will contribute to the flavor and texture of the coffee cake.
Room Temperature Ingredients: Use room temperature sourdough discard, eggs, and other wet ingredients. This helps with proper mixing and fermentation, resulting in a tender and flavorful coffee cake.
Prepare the Sticky Bun Topping: Start by making the sticky bun topping. Combine brown sugar, butter, maple syrup, and chopped pecans in a bowl. Mix until well combined.
Make the Cake Batter: In a mixing bowl, combine the sourdough discard, eggs, butter, vanilla extract, and any other wet ingredients. Gradually mix in the dry ingredients, such as flour, sugar, baking powder, and salt, until just combined. Be careful not to overmix.
Layer the Batter Over the Topping: Carefully pour the cake batter over the sticky bun topping in the baking pan, spreading it evenly with a spatula. Make sure to cover the topping completely.
Bake Until Golden and Puffed: Bake the coffee cake in a preheated oven until it's golden brown and puffed up. A toothpick inserted into the center should come out clean when it's done.
Cool Before Inverting: Allow the coffee cake to cool in the pan for a few minutes before inverting it onto a serving platter. This allows the sticky bun topping to set slightly and makes it easier to remove from the pan.
Serve Warm: Serve the sticky bun sourdough coffee cake warm, allowing the gooey topping to drip down the sides. It's best enjoyed fresh out of the oven!
Garnish as Desired: Sprinkle chopped nuts, additional cinnamon, or a drizzle of caramel sauce over the top of the coffee cake for extra flavor and visual appeal.
Store Properly: Store any leftovers in an airtight container at room temperature for up to a day or two. Reheat individual slices in the microwave for a few seconds before serving to enjoy them warm and gooey again.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this sticky bun sourdough coffee cake. Happy baking!
