For a richer flavor, toast the pecans before adding them to the streusel. If you don't have sourdough discard, you can use equal parts flour and water mixed together and left to sit for a few hours. Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
Sourdough Pecan Coffee Cake
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 5 mins
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SERVING9 People
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VIEWS36
Transform your sourdough discard into a delightful coffee cake, boasting a buttery streusel topping and a sweet vanilla glaze. The perfect treat for a cozy brunch or a special dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol46 mg
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Fiber2 g
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Protein5 g
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Saturated Fat7 g
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Sodium339 mg
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Sugar43 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan.
02
Step
10 mins
Make the Streusel: In a medium bowl, combine cold butter, brown sugar, flour, cinnamon, and salt. Cut butter into dry ingredients using a pastry blender or two forks until coarse crumbs form. Set aside.
03
Step
5 mins
Combine Dry Cake Ingredients: In a separate medium bowl, whisk together flour, cinnamon, baking soda, and salt.
04
Step
10 mins
Cream Wet Cake Ingredients: In a large bowl, cream together granulated sugar and softened butter using an electric mixer until light and fluffy. Beat in egg until well combined. Stir in sourdough discard until evenly incorporated.
05
Step
5 mins
Combine Wet and Dry Cake Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
06
Step
35 mins
Assemble and Bake: Pour batter into the prepared pan. Sprinkle streusel evenly over the batter, then top with chopped pecans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
07
Step
10 mins
Cool: Let the cake cool in the pan on a wire rack for 10 minutes before glazing.
08
Step
5 mins
Make the Glaze: In a small bowl, whisk together confectioners' sugar, milk, vanilla extract, and salt until smooth. Adjust consistency by adding more sugar for a thicker glaze or more milk for a thinner glaze.
09
Step
5 mins
Glaze the Cake: Drizzle the glaze over the warm cake. Let the glaze set slightly before slicing and serving.
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RECIPE REVIEWS
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Please Rate
Merlin Macejkovic
Jun 28, 2025I added some blueberries to the batter and it was even more delicious!
Maximilian Kautzer
Jun 19, 2025The streusel topping is so good, I could eat it by the spoonful!
Kelsie Schaden
Jun 17, 2025I love how easy this recipe is to use up my sourdough discard. It's become a weekend staple in our house.
Sidney Pouros
Apr 8, 2025This coffee cake is amazing! The sourdough gives it such a unique flavor and texture.
Zane Bashirian
Mar 30, 2025I’ve tried a lot of sourdough coffee cake recipes, and this one is by far the best!
Karine Bauch
Mar 8, 2025My family devoured this coffee cake in minutes. I'll definitely be making it again.
Ethan Kautzer
Dec 28, 2024The glaze is the perfect finishing touch. Not too sweet, just right.