This sourdough coffee cake combines fresh raspberries with a tangy sourdough cake to create a delightfully delicious breakfast. Made from simple, whole ingredients, this coffee cake comes together quickly and is perfect for sharing with friends and family.
During the summer, we love berry picking! Blueberries, raspberries, strawberries, blackberries – the Pacific Northwest is bursting with fresh berries in June. Inevitably, this abundance of berries leads to lots of baking experiments, which this coffee cake is the result of.
Years ago, our family friends the Straubs ran a raspberry farm, and they shared a raspberry coffee cake recipe with us. This sourdough coffee cake is based on that recipe. Although it’s been adapted slightly to be dairy-free and to use sourdough starter, it is just as full of flavor as their original recipe.
In 10 minutes, you can mix up this cake, making it an excellent option for entertaining unexpected guests. This coffee cake is meant for sharing. 🙂 The ruby-red raspberries also add a festive touch to this cake, perfect for serving for breakfast on holidays like the Fourth of July, Christmas, or Valentines.
You can enjoy it with your favorite brew of coffee (or if you’re like me your favorite tea) any time of day – breakfast, afternoon tea, dessert. So what are you waiting for? Time to start baking!
Should coffee cake be served warm or cold?
Coffee cake tastes best served warm with a cup of coffee (or tea). However, you can also refrigerate your coffee cake and eat it cold. Refrigerating the coffee cake will keep it fresh longer. Alternatively, you can store your coffee cake in the fridge and warm it up in the microwave when you want to enjoy it. It’s up to you!
What makes a coffee cake dry?
If you bake your coffee cake too long, it will turn out dense and dry. Not adding enough oil to your cake can also contribute to dryness. This recipe uses coconut oil to keep the cake moist. A moderate oven temperature will also help prevent the cake from overcooking easily. During the last few minutes of baking, keep an eye on the coffee cake and test it with a toothpick to ensure that it has cooked all the way through. If the toothpick comes out clean, your cake is done. Even if it hasn’t baked as long as the recipe suggested, you should still take it out to prevent it from overcooking!
Tips for making Sourdough Coffee Cake
- I like to use a springform cake pan, but you could also bake this cake in a regular round pan or in a 9′ x 9′ square baking pan. If you do use the springform pan, make sure to grease it really well so that it will slide out of the pan easily.
- If you’re baking this cake during the winter, feel free to use frozen raspberries instead of fresh ones.
- Make sure not to over-mix the cake batter. If you do, the coffee cake will turn out dense instead of fluffy.
- This coffee cake is dairy-free, however it does contain coconut. If you’re allergic to coconut, you can replace the coconut oil with butter and the coconut milk with regular milk.
- You can make this recipe with active or discard starter, and it will turn out fine. This recipe is great for making on the weekend when you need to use up your discard.
- Coffee cake will stay fresh for 3-4 days on the counter. You should cover it though to prevent it from drying out (and to keep flies away!).
Tools you will need
To make this cake, you’ll need a mixing bowl and a springform pan.
Ingredients you will need
Cake:
2 cups flour
1/2 cup sourdough starter
1/2 cup coconut oil, melted
2/3 cup coconut milk
1 egg
1/3 cup maple syrup
1 tsp vanilla
1 tsp almond extract
2 tbsp baking powder
3 cups raspberries
Topping:
1/2 cup oats
1/4 cup maple syrup
How to make Sourdough Coffee Cake
Preheat oven to 350 degrees Fahrenheit. If you have the convection setting on your oven, you can use it to make sure your coffee cake bakes evenly.
In a bowl, mix together the egg, maple syrup, sourdough starter, coconut milk, coconut oil, vanilla, and almond extract.
Stir in the flour and baking powder until just combined. If you over mix the batter, your cake will turn out dense, so make sure to stop mixing once the flour is incorporated.
Grease a spring form pan and spread the cake batter evenly in the pan. It will be pretty thick, but this is ok.
Top the cake batter with the raspberries.
In another bowl mix the oats and the 1/4 cup maple syrup. Spread this mixture over top of the raspberries.
Bake the coffee cake for 40 minutes, until cooked through. Let cool for 10 minutes before removing from the springform pan. Enjoy!
Need more ideas for breakfast?
If so, you can find other recipes at the Kitchen Counter. Here are some easy breakfast treats you might enjoy:
- Healthy Banana Chocolate Chip Muffins
- Sourdough Breakfast Sandwiches
- Zucchini Chocolate Chip Muffins
- Sourdough Discard Biscuits
Sourdough Coffee Cake
This sourdough coffee cake combines fresh raspberries with a tangy sourdough cake to create a delightfully delicious breakfast.
Ingredients
- Cake:
- 2 cups flour
- 1/2 cup sourdough starter
- 1/2 cup coconut oil, melted
- 2/3 cup coconut milk
- 1/3 cup maple syrup
- 1 egg
- 1 tsp vanilla
- 1 tsp almond extract
- 2 tbsp baking powder
- 3 cups raspberries
- Topping:
- 1/2 cup oats
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, mix together the egg, maple syrup, sourdough starter, coconut milk, coconut oil, vanilla, and almond extract.
- Stir in the flour and baking powder until just combined.
- Grease a springform pan and spread the cake batter evenly in the pan. It will be pretty thick.
- Top with the raspberries.
- In another bowl mix the oats and the 1/4 cup maple syrup. Spread over top of the raspberries.
- Bake for 40 minutes, until cooked through. Let cool for 10 minutes before removing from springform pan.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 278Total Fat 13gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 255mgCarbohydrates 37gFiber 3gSugar 11gProtein 4g
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