Sourdough Discard Coffee Cake
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Cinnamon Filling
1/2 cup brown sugar
1 cup Niobrara Grain and Milling All Purpose Wheat Flour
3 teaspoons cinnamon
Crumb Topping
1/2 cup butter melted
3/4 cup brown sugar
2 tablespoons cinnamon
1 cup Niobrara Grain and Milling All Purpose Wheat Flour
Cake
1 cup melted coconut oil
1 cup sugar
1/2 cup brown sugar
3 large eggs, room temperature
2 teaspoons vanilla
1/2 cup sourdough discard
1 cup whole milk
1/2 cup water, room temperature
1 teaspoon kosher salt
3 teaspoons baking soda
3 cups Niobrara Grain and Milling All Purpose Wheat Flour
Instructions
Preheat the oven to 350 degrees.
Grease a 9×13 baking dish.
Grease a 9×13 baking dish.
Create The Crumb Topping And Cinnamon Filling
In a medium mixing bowl, combine the melted butter with brown sugar, cinnamon, and flour.In a separate bowl, mix together the cinnamon filling. Set aside.
Make The Cake:
In a stand mixer or large mixing bowl, cream together melted coconut oil, brown sugar, and regular sugar, until combined.Add egg, vanilla, sourdough discard, water, and milk to the sugar mixture; combine.
In a separate bowl, mix together the dry ingredients.
Slowly incorporate the wet ingredients to the dry ingredients. Then, add about a third of the dry ingredients at a time until it comes together.
Place half of the cake mixture into the baking dish. Spread the cinnamon filling over the cake mixture evenly.
Spread the remaining cake batter over the cinnamon filling, then sprinkle the crumb topping on top.
Bake for about 45 minutes or until a toothpick comes out clean and the edge of the cake starts to turn golden.