Sourdough Walnut Crumble Cinnamon Coffee Cake

Instructions

1. In the bowl of a stand mixer, cream the butter and sugar until fluffy, around 2 minutes on medium speed with the paddle attachment.
2. Add the eggs, sour cream, vanilla extract and sourdough starter. Mix until combined.
3. Sift in the flour and mix just until combined but don’t overmix. The mixture will be very thick. Cover the mixing bowl and let it sit at room temperature for 8-12 hours. Don’t transfer out to another bowl as you will be mixing in the other ingredients in the same bowl later on.
4. Preheat the oven to 350F degrees and line an 8x8 inch baking dish with parchment paper. Mix in the salt, baking powder and baking soda on low speed into the fermented batter until combined.
5. Combine the coconut sugar and cinnamon in a small bowl.
6. Spread half of the batter into the baking dish then sprinkle half of the cinnamon sugar on top.
7. Spread the next half of the batter on top of the cinnamon sugar filling.
8. Mix in the melted butter and walnuts into the next half of cinnamon sugar and set aside.
9. Bake for 20-25 minutes until the top is a bit firm. Remove from the oven and top with the walnut crumble. Return to the oven and continue baking for another 25 minutes or so until a toothpick comes out clean.
10. Cool on a wire rack before slicing.

Notes

• The cake is baked for a while so it can firm up before adding the crumble as the walnuts are heavier than the batter and may sink.
• The batter is thick. If you’re using Whole Wheat or freshly milled Einkorn Flour and the batter still seems overly thick, try adding a bit more sour cream.