Whole wheat sourdough coffee cake with crumb topping

Sourdough Coffee Cake with Crumb Topping

Since my sourdough starter is alive and kicking, I browsed around for some things to make, besides bread, that called for starter. This recipe for Sourdough Coffee Cake with Crumb Topping caught my eye because, well, it has crumb topping which is awesome, and is adapted from Artisan Breads Every Day, which I’m loving.


Sourdough Coffee Cake with Crumb Topping

Process notes

Made 1/3 of original recipe (one 8×8-inch pan)

Day 1

5:30 p.m.: Prepare dough (using freshly-milled soft white wheat flour) and refrigerate.

Day 2

7:00 a.m.: The dough had absolutely no rise during refrigeration which seemed suspect. Set on counter to see if it rises at all as it warms to room temp.

8:30 a.m.: I remembered that the soft white wheat doesn’t play nicely with yeasted baking. So I added 52 gm more of the sourdough starter and 80 gm more of milk. This made the dough much wetter. Left on counter for a few hours.

10:45 a.m.: Dimple dough in pan and let rise.

1:45 p.m.: Top with crumb topping and bake for 28 min.


Eventually the dough did have a little bit of rise, and the texture is chewy and moist — basically a cross between a dense cake and a bread. To me, this is preferable over a focaccia-like texture when it comes to crumb/coffee cake. I like the sour flavor, but would have appreciated about twice as much crumb topping.

I’m not sure if I’d make this again. I prefer a sweeter coffee cake over the sour flavor. I think I’ll find other ways to utilize my starter.