Sourdough Cinnamon-Pecan Coffee Cake




Pecan Topping:

  • 3/4 cup whole cane sugar (rapadura or Sucanat)
  • 1 tablespoon sprouted grain flour or unbleached white flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup softened butter
  • 1 cup chopped pecans (preferably soaked and dried)



  1. Butter a 9x13-inch glass baking dish; set aside. Preheat oven to 350°F.
  2. Mix pecan topping ingredients together in a small bowl and set aside.
  3. In a larger bowl, stir honey and butter together until well blended. Stir in vanilla, sourdough starter, milk, and eggs. 
  4. Mix flour, baking soda, baking soda, and salt together in a small bowl.
  5. Using an electric hand mixer, stir flour into sourdough mixture alternately with sour cream until the batter is smooth.
  6. Pour half of the batter into the prepared pan. Sprinkle with half of the topping. Cover with remaining half of batter and sprinkle remaining topping over top.
  7. Bake in preheated oven for 30 minutes until toothpick inserted in center of cake comes out clean. Serve warm or cold, with or without whipped cream.


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