There's no better way to start your day than
with a piece of this incredible sourdough coffee cake
and a nice cup of hot coffee...
Servings: (9)

Prep: 10 Mins.
Bake: 30 to 35 Mins.


1 cup 'fed' sourdough starter  
--[Click this link for "Sandra's Homemade Sourdough Starter"]
1⁄3 cup Mazola oil
1 large egg
1 cup all-purpose flour
3⁄4 cup granulated sugar
1⁄2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon double-acting baking powder (or regular)
1 teaspoon ground cinnamon

1 teaspoon ground cinnamon
1⁄2 cup dark brown sugar
1 tablespoon all-purpose flour
2 tablespoons unsalted butter, cold, cut into 1/4" cubes

1 cup confectioners' sugar, sifted
2-1/2 tablespoons 2% milk
1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)


Preheat oven to 350F. Spray a 9" square baking dish; set aside.

In a medium bowl, whisk the egg. Add the sourdough starter and oil, whisk to combine.

In another bowl, sift through a sieve the remaining cake dry ingredients; add to sourdough mixture and switch to a spoon to combine batter.

Place batter into the prepared baking dish.

In a small bowl, add the cinnamon, brown sugar and flour topping ingredients.  Work in the cold butter using a pastry cutter until crumble-topping resembles the size of small peas. Sprinkle topping crumbles over batter in baking dish.

Bake for 30 to 35 minutes, just until a toothpick inserted in center comes out clean.

Meanwhile, prepare the glaze in a small bowl by sifting the confectioners' sugar, stir in milk and bourbon vanilla extract, and whisk to combine.  Once cake is done baking, drizzle the glaze over the top while warm.  Let the cake cool, then cut into 9 equal squares. Serve with your favorite cup of coffee. ~ Enjoy!

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