Sourdough Coffee Cake

    45 minutes

    Here's a slightly different coffee cake which uses a sourdough starter (that must be prepared in advance). Well worth the effort!

    7 people made this

    Serves: 36 

    • 1 cup sourdough starter (recipe below)
    • 1 cup (220g) white sugar
    • 2 cups (250g) self-raising flour
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 2/3 cup vegetable oil
    • 2 eggs
    • 1 cup raisins or dates
    • 1 cup chopped walnuts
    • 1 tablespoon honey
    • 1 cup (185g) packed brown sugar
    • 1 teaspoon plain flour
    • 1 teaspoon ground cinnamon
    • 1/4 cup chopped walnuts
    • 125g butter
    • 1 cup (220g) sifted icing sugar
    • 2 tablespoons butter, melted
    • 2 tablespoons milk

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. To Make Starter: Mix 2 cups flour, 1/4 cup sugar, 2 cups warm water and 7g yeast in a bowl, cover and let stand overnight (cover should be loose). Refrigerate and stir daily. On fifth day add one cup flour, 1 cup (250ml) milk and 1/2 cup sugar; stir and refrigerate. Stir daily until 10th day. On 10th day remove 1 cup starter and feed remainder as on fifth day.
    2. To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.
    3. Preheat oven to 180 degrees C. Grease three 25cm pans.
    4. Mix together 1 cup starter, white sugar, self rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts and honey. Stir until combined. Pour into prepared pans. Top with sugar-nut topping.
    5. Dot with 125g butter or margarine and bake for 15 minutes. Remove cakes from oven and pour glaze over still-warm cakes.
    6. To Make Glaze: Combine 1 cup sifted icing sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.

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    Reviews in English (5)


    This sourdough spiced coffee cake is heavenly. My kids love the fruit and nuts added. I have tried an the equally good coffee cake "Amish Friendship Cake" and do not find them to be the same.  -  21 Feb 2001  (Review from Allrecipes USA and Canada)


    I cut the recipe in half, and it didn't look like enough batter for 2 square pans. I put it all in one square pan but then had to cook for double the stated time, so maybe I should have done 2 I left out all the nuts due to an allergy in the household. For sourdough starter I used some of my Amish Friendship Starter, which has more sugar than regular sourdough. Since I used a sweeter starter I did not use the optional honey. Out of the bowl, the glaze was nothing special, but when I sat down and had a piece of this coffee cake everything went together and it tasted wonderful! UPDATE: Made this again, and this time I split it between two pans. Taste was actually better! I still had to cook 5 minutes longer than recipe states. I highly recommend this recipe, it melts in your mouth!  -  15 Nov 2009  (Review from Allrecipes USA and Canada)


    I made recipe as directed, but baked in a single, nonstick, 9x13. deep cake pan. The cook time increased to thirty minutes. The glaze did not look impressive at first, however as someone else stated, it combined with the rest of the cake very well. Overall, I was pleased; it resembles the Herman coffee cake my Memaw used to make.  -  24 Oct 2010  (Review from Allrecipes USA and Canada)