Cinnamon Coffeecake

This mile high coffeecake is nicely cinnamon-y with just the right amount of tanginess from the sourdough discard. If you don't have discard flour and water may be substituted but you will lose a bit of that distinctive tangy flavour.

Ingredients:

Crumble Top

1/4 cup butter, melted

1/2 cup brown sugar

1/2 cup flour

2 tsps cinnamon

Cinnamon Sugar Filling

1/3 cup brown sugar

1/3 cup flour

2 tsps cinnamon

Cake Batter

1/2 cup butter, room temperature

1/2 cup brown sugar

1/2 cup white sugar

2 eggs

2 tsps vanilla

1/2 cup plain yogurt 

1 cup milk

2 tsps lemon juice

1/2 cup sourdough discard (or approximately 1/4 cup each water and flour)

1 tsp salt

2 tsps baking powder

2 cups flour

Get all the components of this coffeecake ready. 

For the crumble top stir the melted butter and brown sugar together. Then add the flour and cinnamon and stir until crumbly. Set aside.

For the cinnamon sugar filling just stir everything together and set aside.

Now for the cake batter... first mix the plain yogurt, milk and lemon juice together and set aside for a minute. Cream the butter and sugars together, then add the eggs and vanilla. Now add the yogurt/milk/lemon juice along with the discard, salt and baking powder.

(Note that if you don't have sourdough discard you could use about 1/4 cup of both water and flour to substitute keeping a cake batter consistency, but you won't get that nice tang in your coffeecake)

Finally add the flour, mix well and pour 1/2 the batter into a greased 8 X 8" baking pan.

Distribute the cinnamon sugar filling evenly then pour the remaining batter in.

Sprinkle the crumble topping. 

Bake at 350° for 50-55 minutes or until a cake tester comes out clean.

Cool on rack an hour before cutting into squares.