Decadent Sticky Bun Sourdough Coffee Cake with Caramel Pecan Topping

This Sticky Bun Sourdough Coffee Cake marries the delightful tang of sourdough with the sweet richness of a sticky bun. Featuring a luxurious caramel pecan topping that crisps up beautifully in the oven, this coffee cake is not just a treat for the taste buds but also a feast for the eyes. With layers of moist sourdough cake and a gooey, nutty topping, each slice is perfectly balanced in flavor and texture.

Why You’ll Love This: The use of sourdough discard in the batter not only helps in waste reduction but also adds a depth of flavor that complements the sweet caramel and pecan topping. The creamy texture of Greek yogurt makes the cake exceptionally moist, while the buttermilk ensures it has just the right amount of tenderness. This cake is an excellent way to elevate your morning coffee or tea experience, or to serve as a special dessert at brunch gatherings.

Perfect Occasion: Perfect for brunch, afternoon tea, or as a decadent dessert after a family meal. It’s particularly fitting for holiday mornings, special weekend breakfasts, or any occasion where you want to impress guests with something sweet and satisfying.

Decoration Tips:

1. Allow the cake to cool slightly before serving to let the caramel set up, which makes it easier to cut.
2. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
3. Garnish with additional chopped pecans and a drizzle of maple syrup for an extra touch of luxury.
4. Dust lightly with powdered sugar for a snowy, festive look that’s especially appealing during the holidays.

Ingredients:

• Cake:
  • 8 tbsp butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup maple syrup
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup plain Greek yogurt
  • 1/2 cup sourdough discard or unfed starter
  • 1 cup buttermilk (or homemade substitute)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
• Caramel Pecan Topping:
  • 8 tbsp butter, melted
  • 2/3 cup brown sugar
  • 1/4 cup maple syrup
  • 3/4 cup chopped pecans

Instructions:

1. Prepare the Pan:
   • Preheat the oven to 350°F (175°C). Generously butter and flour a 9-inch cake pan, square pan, or deep-dish pie plate.
2. Make the Topping:
   • In a medium bowl, combine melted butter, brown sugar, maple syrup, and chopped pecans. Pour into the prepared pan and spread evenly. Set aside.
3. Prepare the Cake Batter:
   • In a large bowl, cream together the softened butter and brown sugar. Mix in the maple syrup, eggs, vanilla extract, Greek yogurt, sourdough discard, and buttermilk until well combined.
   • Sift in the flour, baking powder, and salt. Stir until just combined, taking care not to overmix.
4. Assemble and Bake:
   • Pour the batter over the caramel pecan layer in the pan.
   • Place in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Place a baking sheet on the lower rack to catch any drips.
5. Cool and Serve:
   • Let the cake cool in the pan for 10 minutes, then run a knife around the edge and carefully invert onto a serving plate.
   • Serve warm or at room temperature.

Enjoy this Sticky Bun Sourdough Coffee Cake as a sweet start to your day or as a sumptuous end to a meal, perfect for making any occasion a little more special!