Sourdough Cinnamon Coffee Cake, THM E, Sugar-free, Dairy-free

A warm coffee cake with a cup of coffee–why of course you can! This Coffee Cake uses unfed sourdough starter in the batter which gives a delicious flavor and texture. Serve this cake with Vanilla Syrup for a delicious THM E.

Sourdough is so versatile and adds a wonderful texture and flavor to baked items. If you have never used sourdough and would like to try it, read this blog post. There are a few articles about sourdough, how to make a starter, understanding the ingredient to use, ect on this blog post. You can make breads, doughnuts, pancakes, waffles, crackers, and much more with a jar of bubbling starter. The jar of starter pictured below is at least 7 years old. I have given/sent over 1600 small jars to people to start their own sourdough journey. If you would like a small jar of starter, please pm me on my Facebook Page.

Sourdough Cinnamon Coffee Cake, THM E, Sugar-free, Dairy-free option

  • 1 cup unfed sourdough starter
  • 1/3 cup water
  • 3/4 cup white whole wheat or Spelt Flou
  • 3 egg whites
  • 1 tablespoon butter, melted (coconut oil for diary free)
  • 1 teaspoon Vanilla
  • 1/2 teaspoon THM Butter Extract
  • 1/3 cup Gentle Sweet
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/3 cup oat flour
  • 3/4 cup finely grated apples
  • Topping:
  • 1/4 cup Brown Sugar Sweetener Substitute
  • 1/4 cup coarsely blended Old Fashioned Oats
  • 1 teaspoon cinnamon
  • Vanilla Syrup:
  • 2 cups water
  • 1/3 cup Brown Sugar Sweetener Substitute
  • 2 teaspoons Vanilla
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon THM Caramel Extract
  • 1 teaspoon butter or coconut oil
  • pinch of salt
  • Cake directions: Combine starter, water, and flour. Allow to ferment for 7 hours at room temperature or 72 hours in the fridge. When ready to bake, preheat oven to 350 degrees. Blend together egg white, buter, and extracts. Add blended ingredients to fermented batter. Mix well. Combine sweetener, salt, baking soda, and oat flour. Fold into batter along with grated apples. Set aside. Topping: Combine topping ingredients. Grease a 9 inch square baking pan or a 10 inch round cake pan. Pour 1/2 of the batter into the baking pan. Sprinkle with 3/4 of the topping. Add remaining batter over the topping. Sprinkle with the last of the topping. Swirl knife through the batter. Bake for 30 minutes. Cool. Vanilla Syrup: Blend syrup ingredients together. Pour into a saucepan. Cook for 2 minutes. Serve over coffee cake. 9 servings.
  • I have successfully used sprouted flour in this coffee cake. I mixed 3/4 cup sprouted flour. You do not need to ferment the batter if you use sprouted flour. The coffee cake can be mixed and baked right away.

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Sourdough Cinnamon Coffee Cake, THM E, Sugar-free, and Dairy-free option

Ingredients

  • 1 cup unfed sourdough starter
  • 1/3 cup water
  • 3/4 cup whole wheat or spelt flour
  • 3 egg whites
  • 1 tablespoon butter melted (coconut oil for diary free)
  • 1 teaspoon vanilla
  • 1/2 teaspoon THM Butter Extract
  • 1/3 cup Brown Sugar Sweetener Substitute
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/3 cup oat flour
  • 3/4 cup finely grated apples
  • Topping:
  • 1/4 cup Brown Sugar Sweetener Substitute
  • 1/4 cup coarsely blended Old Fashioned Oats
  • 1 teaspoon cinnamon
  • Vanilla Syrup:
  • 2 cups water
  • 1/3 cup Brown Sugar Sweetener Substitute
  • 2 teaspoons vanilla
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon THM Caramel Extract
  • 1 teaspoon butter or coconut oil
  • pinch of salt

Instructions

  1. Cake directions: Combine starter, water, and flour. Allow to ferment for 7 hours at room temperature or 72 hours in the fridge. When ready to bake, preheat oven to 350 degrees. Blend together egg white, buter, and extracts. Add blended ingredients to fermented batter. Mix well. Combine sweetener, salt, baking soda, and oat flour. Fold into batter along with grated apples. Set aside. Topping: Combine topping ingredients. Grease a 9 inch square baking pan. Pour 1/2 o f the batter into the baking pan. Sprinkle with 3/4 of the topping. Add remaining batter over the topping. Sprinkle with the last of the topping. Swirl knife through the batter. Bake for 30 minutes. Cool. Vanilla Syrup: Blend syrup ingredients together. Pour into a saucepan. Cook for 2 minutes. Serve over coffee cake. 9 servings.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

Pictured above is the newly printed cookbook. I have revised and updated information on the sourdough sections. Request a jar of sourdough starter sent with your order.

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