Sourdough Discard Peach Coffee Cake
Sourdough Discard Peach Coffee Cake
Ingredients
Coffee Cake Batter
- 1/4 cup Butter (unsalted preferably) room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 cup sourdough discard unfed
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup diced peaches freshly chopped (about ~1 medium peach)
- 1/4 cup milk (or milk substitute of choice)
Crumb Topping
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup butter (unsalted) melted
Instructions
Making the Batter
- Cream the room temperature butter, sugar and eggs together. Add sourdough discard, stirring well. Next add flour, baking powder, baking soda, and salt; mix until well combined. Fold in the diced peaches then add in the milk and combine carefully. You want this to be like a thick sticky muffin batter. Add a little more milk if needed to get sticky texture. Spread into a loaf pan lined with parchment paper.
Mixing the Crumb Topping
- Combine the flour, brown sugar, cinnamon, nutmeg, and salt into a bowl. Then add the melted butter and mix well until crumbly texture. Pour on top of the batter and spread evenly.
Baking the Coffee Cake
- Preheat oven to 350 degrees and bake for 45 to 50 minutes until golden brown and a knife or tooth pick inserted in the center comes out clean.
- Let cool, then slice and enjoy!
Notes
- You could use almost any fruit of choice; strawberries or blueberries would be delicious too!
- You could use white sugar in the crumb topping in case you didn’t have any brown sugar on hand.
- You could swap melted coconut oil for the butter.
- Try adding 1/2 cup of old-fashioned oats or nut of choice to the crumb topping to add some texture.
- Ideally, use fresh peaches. Frozen could probably be used if that’s all you have on hand but the moisture content will mess with the batter consistency.