Make Ahead

Cranberry-topped Sourdough Coffee Cake

by:
November  8, 2019
Photo by weshook
Author Notes

A sweet and tart start to your morning or finish for your dinner.
Fresh cranberry season is upon us. I love cranberry sauce and cranberry salad, but I also love baking with them. Working with my sourdough starter to find other things to bake besides bread, I decided to try this coffee cake. The sugar topping makes a nice crunch and counter-balance to the tart cranberries. I used fed sourdough starter, but since there is baking powder and baking soda in the recipe, you could probably use discard starter.

Of course, you could always make this with real butter and milk. Or top it with chopped apples or other berries, in which case you would probably want to decrease the sugar in the topping to 1/4 cup. —weshook

  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 8-12
Ingredients
  • for the cake
  • 7 ounces sourdough starter
  • 1/2 cup or 1 stick vegan margarine, softened
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon orange extract or zest of an orange (optional)
  • 1/4 cup canned coconut milk (or increase regular coconut milk to 3/4 cup)
  • 1/2 cup coconut milk (or other non-dairy milk0
  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • for the topping
  • 2 cups fresh cranberries, washed and picked through
  • 1/2 cup sugar
  • 2 tablespoons flour (almond flour would be delicious)
  • 1 tablespoon oil or softened vegan margarine
In This Recipe
Directions
  1. For the cake: Preheat the oven to 350 degrees. Grease and flour a 9-inch round cake pan. Stir together the starter, margarine, sugar and salt. Add the extracts and milks. Add the flour, baking powder and baking soda; stir. Pour into the prepared pan.
  2. For the topping: In a small bowl, Stir together the sugar, flour and oil.
  3. Top the cake batter with the cranberries. Sprinkle the sugar mixture on top. Bake for 45 minutes or until a pick comes out clean.

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