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Piece of sourdough coffee cake in white and floral bowl in front of the oval glass baking dish of coffee cake.
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Fresh Milled Sourdough Coffee Cake (Easy & Wholesome)

Soft fresh milled sourdough coffee cake is paired with a sweet crumble for a delicious take on the classic recipe! Long fermented and made with 100% fresh milled flour for incredible flavor!
Course Breakfast, Dessert
Cuisine American
Keyword Beginner Sourdough, coffee cake, fresh milled coffee cake, fresh milled flour, Fresh Milled Flour Recipe, sourdough coffee cake, Sourdough Discard, Sourdough Starter
Prep Time 5 minutes
Cook Time 45 minutes
Fermentation Time 8 hours
Total Time 8 hours 50 minutes
Servings 16 servings
Calories 385kcal
Author Mary Rose

Equipment

  • Grain Mill
  • 9x13 Baking Dish

Ingredients

For the Cake

  • 1 cup Milk 235 grams
  • 1/2 cup Sourdough Starter 127 grams
  • 2 Eggs
  • 3/4 cup Honey 260 grams
  • 1/2 cup Olive Oil 100 grams
  • 3 cups Fresh Milled Flour 390 grams
  • 1 tsp Salt 7 grams
  • 2 tsp Baking Soda 6 grams
  • 1 tsp Vanilla Extract

For the Crumble Topping

  • 1 cup Fresh Milled Flour 130 grams
  • 1 cup Sugar 174 grams
  • 1/2 cup Olive oil 100 grams
  • 2 tbsp Cinnamon

Instructions

Overnight Ferment Mixture

  • The night before you want to make the cake, mix the milk and sourdough starter together.
  • Add the flour and mix well.
  • Cover this mixture with plastic wrap or a bowl cover and let ferment for 8-12 hours.

Make the cake

  • The next morning, preheat the oven to 350 degrees F.
  • To the overnight mixture, add the remaining ingredients and mix until well combined.

Make the crumble

  • In a separate bowl, combine the ingredients for the crumble topping and mix until combined.

Assemble the cake

  • Prepare a 9x13 baking pan by spraying with olive oil or lining with a piece of parchment paper.
  • Pour half of the cake batter into the pan and then scoop 1/2 of the crumble on top. Repeat by adding the rest of the cake batter and end with the rest of the crumble.
  • Bake in the preheated oven for 45-50 minutes or until a toothpick pressed into the center of the cake comes out clean.

Notes

Store the cooled cake on the counter in an airtight container for up to 3 days.
This cake can be frozen in freezer safe containers or bags for up to a month.

Nutrition

Serving: 1slice | Calories: 385kcal | Carbohydrates: 45g | Protein: 6.5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 23mg | Sodium: 520mg | Potassium: 150mg | Fiber: 3.8g | Sugar: 24g | Vitamin A: 95IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 1.8mg