How to use Sourdough Starter – Coffee Cake
Today I was visiting a friend of mine and she wanted to figure out how to use up all her extra sourdough starter. She just couldn’t bring herself to toss it out. So I pulled out my trusty coffee cake recipe. You can find it 
here if your curious, or like a sweeter cake.
My friend, Heather from Sprittibee, didn’t have white flour and doesn’t like to use very much sugar. So we adapted the recipe to fit her ingredients and her families taste. I kept notes as she mixed and cooked. It’s now ‘our’ recipe, lol.
In the end she thought it needed more sugar so she drizzled a little syrup on it. then we made a second batch using a banana to help sweeten it up. Of course you could just use the full amount of sugar like I do. Here is what we came up with.
Make it with a friend, life is better with good friends.
Cake
- 1 1⁄4 c sourdough starter
- 1⁄3 c light oil (vegetable, canola, etc)
- 1 egg
- 1 c flour (white or whole wheat)
- 1⁄2– 3⁄4 c sugar
- 1⁄2 tsp salt
- 1 tsp baking soda
- 1 Tbsp cinnamon
- 1 ripe banana (optional)
Toppings
- 1 Tbsp pumpkin pie spice
- 1⁄2 c brown sugar
- 1⁄3 – 1⁄2 c pecan pieces (optional)
Directions: Preheat oven to 350 degrees.
Mix together the liquid ingredients.
Next, stir together dry ingredients and add to sourdough mixture. It should be fairly thick, but moist and should start to bubble almost immediately.
Spread batter into greased 9 inch pie pan or round cake pan.
Mix brown sugar and pumpkin spice together and lightly sprinkle over the top of the batter. Sprinkle on the pecan pieces.
Bake for 35 minutes at 350 degrees.
Happy Baking!
