Name: Sourdough Coffee Cake with Cinnamon Pecan Swirl
Cook time: 1 h 5 min
Total time: 1 h 5 min
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs, room temperature; 1 cup sourdough discard (unfed); 1 teaspoon vanilla extract; 1/2 cup sour cream; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup brown sugar, packed; 1 cup pecans, chopped; 2 teaspoons ground cinnamon; 2 tablespoons melted butter

Ingredients

Scale

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sourdough discard (unfed)
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar, packed
1 cup pecans, chopped
2 teaspoons ground cinnamon
2 tablespoons melted butter

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or a standard bundt pan with butter or non-stick spray. In a small bowl, combine the brown sugar, chopped pecans, and cinnamon. Stir in the 2 tablespoons of melted butter until the mixture looks like wet sand. Set this aside for later.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer. Beat for about 3 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to ensure proper aeration.
Stir in the sourdough discard, sour cream, and vanilla extract. The batter may look slightly curdled at this stage because of the sourdough acidity, but do not worry. Mix until just combined.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Use a spatula to fold everything together gently. Stop mixing as soon as no streaks of dry flour remain to avoid a tough cake.
Spread half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon pecan mixture evenly over the batter. Carefully spread the remaining batter over the pecan layer. Finally, top the cake with the rest of the cinnamon pecan mixture, pressing it slightly into the surface.
Place the pan in the center of the oven and bake for 40 to 45 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. Let the cake cool in the pan for at least 15 minutes before slicing and serving.

Cook Time: 1 hour 5 minutes