This sourdough pecan coffee cake recipe transforms sourdough starter discard into a delicious coffee cake, perfect for snacking or leisurely mornings.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
395 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan.
Step 2
Cut 2 tablespoons cold butter into small pieces; place in a medium bowl. Add brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and ⅛ teaspoon salt; cut butter into brown sugar mixture using a pastry blender or 2 forks until large crumbs form. Set streusel aside.
Step 3
Combine 1 cup flour, 1 teaspoon cinnamon, baking soda, and ½ teaspoon salt in a medium bowl.
Step 4
Beat white sugar and 5 ⅓ tablespoons butter together in a large bowl with an electric mixer until creamy and fluffy. Beat in egg until well combined. Add sourdough discard; mix until well combined. Add flour-cinnamon mixture; mix until just combined. Pour batter into the prepared pan. Sprinkle streusel and pecans on top.
Step 5
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 35 minutes. Cool in the pan on a wire rack for 10 minutes.
Step 6
Combine confectioners' sugar, milk, vanilla, and 1 pinch salt; add more sugar to thicken glaze, or more milk to thin glaze.
Step 7
Pour glaze into a resealable plastic bag, squeeze out excess air, and seal the bag. Snip a tiny piece, about ⅛ inch, from one of the bottom corners. Pipe glaze onto cake; cut and serve.
