About the Recipe
My cinnamon swirl coffee cake is a great way to use up sourdough discard to create a crowd pleasing treat for weekend brunch or make it as an easy grab and go weekday breakfast. It features a swirl of rich brown sugar and cinnamon, a pecan and brown sugar crumb topping and the whole thing is then topped off with a bit of icing sweetness. This is regular bake in my house and I'm sure it will become one in yours as well!
Ingredients
For the cake:
187 grams all purpose flour
150 grams bread flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 teaspoons salt
1 1/5 Tablespoons vanilla
339 grams unsalted butter, melted
262 grams dark brown sugar
75 grams granulated sugar
225 grams sourdough discard, room temperature
3 large egg yolks + 1 whole egg, room temperature
For the cinnamon swirl:
95 grams unsalted butter, softened
125 grams dark brown sugar
1/4 teaspoon salt
1 1/2 tablespoons cinnamon
For the crumb topping:
225 grams all purpose flour
100 grams dark brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon salt
127 grams unsalted butter, melted
1/2 teaspoon vanilla
226 grams pecan halves (optional)
For the icing:
175 grams powdered sugar
2 tablespoons milk
Preparation
Make the crumb topping:
Step 1
Set oven to 350 degrees. If using, toast the pecans for 6-8 minutes, until fragrant. Allow to cool, chop and set aside.
Step 2
In a medium bowl, stir together flour, brown sugar, cinnamon and salt.
Step 3
Melt your butter and add the vanilla. Then pour into the dry ingredients. Stirring to combine thoroughly. If using pecans, tip those into the bowl and stir again to combine. Set crumb topping aside.
Make the cinnamon swirl filling:
Step 1
Make sure your butter is a very soft, easily spreadable consistency. Give it a quick burst in the microwave if necessary.
Step 2
In a small bowl, combine butter, brown sugar, cinnamon and salt, Use a spoon to stir until thoroughly combined. Put filling into either a piping bag or a plastic zip top bag and set aside.
Make the cake:
Step 1
Heat oven to 350 degrees. Grease a 9"x13" pan. Set aside.
Step 2
In a medium bowl, whisk together both flours, baking powder, baking soda, salt and set aside.
Step 3
Melt the butter either using a saucepan set over medium/high heat or in a microwave. Pour melted butter into a large heatproof bowl.
Step 4
Add the brown sugar and granulated sugar to the melted butter and whisk until the sugars melt into the butter, forming a cohesive mixture, approximately 1 minute. Allow mixture to rest for 3 minutes.
Step 5
Meanwhile, in a small bowl, whisk together the sourdough discard, egg yolks, whole egg and vanilla until thoroughly combined.
Step 6
After your butter and sugar mixture has rested for 3 minutes, whisk for 30 seconds. Add your sourdough mixture and whisk to combine, approximately 1 minute.
Step 7
Stir in your flour mixture by hand until just combined. Pour batter into prepared 9x13 baking pan. Pipe your filling in straight lines across the top of the batter, then use a knife or skewer to drag up and down along the filling to form a herringbone like pattern. Top your batter evenly with the crumb topping.
Step 8
Bake your cake for 30-35 minutes or until edges are golden and center is puffy and set. You can use a knife or cake tested to test for doneness, looking for loose crumbs to remain on the tester. However, depending on where you test, the swirl may cling and make it look like your cake is not yet baked. Remove from oven and allow to cool.
Ice your coffee cake:
Step 1
In a small bowl, whisk together powdered sugar and milk. Pour icing into a piping bag or zip top bag.
Step 2
Trim off bag tip and pipe zigzag lines or desired pattern across the top of your cooled cake. Slice and enjoy! I especially love mine heated up in the microwave with a bit of butter on top that slowly melts into it!
