This is so moist and delicious. It’s good warm or cold. You can leave out the pecans or blueberries if you aren’t a fan. It will still be delicious without them.
SOURDOUGH COFFEE CAKE
(serves 8-10)
Sponge Ingredients:
*230 grams filtered water (1 cup)
*240 grams active sourdough starter (1 cup)
*345 grams all-purpose flour (2 1/2 cups)
Filling Ingredients:
*3/4 cup light brown sugar
*1 1/2 tablespoons ground cinnamon
*1/2 cup butter, melted
*1/2 cup toasted pecans
*1 cup blueberries (or dried cranberries)
Cake Ingredients:
*Overnight sponge
*1 cup butter, melted and cooled
*2 large eggs, room temperature and beaten
*1/2 cup granulated sugar
*2 teaspoons vanilla extract
*1 tablespoon baking powder
*1/2 teaspoon salt
Sponge Directions (I do this the night before):
~In a large mixing bowl, whisk water, sourdough starter.
~Stir in flour and until mixture is shaggy (sticky and not smooth).
~Cover and sit on counter for 8-12 hours.
Filling Directions:
~In a small bowl, whisk brown sugar and cinnamon together and set aside.
~Melt butter and set aside.
Cake Directions:
~Preheat oven to 350 degrees.
~Grease a 9×13 inch baking pan.
~In a large mixing bowl, mix sponge mixture, melted butter, eggs, sugar, vanilla, baking powder and salt until well incorporated.
~Pour half of the batter into prepared baking dish.
~Sprinkle half of the cinnamon sugar filling over top of the dough.
~Sprinkle half of the pecans and blueberries over top of the cinnamon sugar.
~Pour the remaining batter over the pecans and blueberries.
~Sprinkle the remaining cinnamon sugar, pecans and blueberries over top.
~Drizzle melted butter over top.
~Bake in preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
~Cool in the baking dish for about 15 minutes, before cutting.