Sourdough Coffee Cake

 This is so moist and delicious.   It's good warm or cold.  You can leave out the pecans or blueberries if you aren't a fan.  It will still be delicious without them.

SOURDOUGH COFFEE CAKE

(serves 8-10)

Sponge Ingredients:

*230 grams filtered water (1 cup)

*240 grams active sourdough starter (1 cup)

*345 grams all-purpose flour (2 1/2 cups)

Filling Ingredients:

*3/4 cup light brown sugar

*1 1/2 tablespoons ground cinnamon

*1/2 cup butter, melted

*1/2 cup toasted pecans

*1 cup blueberries (or dried cranberries)

Cake Ingredients:

*Overnight sponge

*1 cup butter, melted and cooled

*2 large eggs, room temperature and beaten

*1/2 cup granulated sugar

*2 teaspoons vanilla extract

*1 tablespoon baking powder

*1/2 teaspoon salt

Sponge Directions (I do this the night before):

~In a large mixing bowl, whisk water, sourdough starter.

~Stir in flour and until mixture is shaggy (sticky and not smooth).

~Cover and sit on counter for 8-12 hours.

Filling Directions:

~In a small bowl, whisk brown sugar and cinnamon together and set aside.

~Melt butter and set aside.

Cake Directions:

~Preheat oven to 350 degrees.

~Grease a 9x13 inch baking pan.

~In a large mixing bowl, mix sponge mixture, melted butter, eggs, sugar, vanilla, baking powder and salt until well incorporated.

~Pour half of the batter into prepared baking dish.

~Sprinkle half of the cinnamon sugar filling over top of the dough.

~Sprinkle half of the pecans and blueberries over top of the cinnamon sugar.

~Pour the remaining batter over the pecans and blueberries.

~Sprinkle the remaining cinnamon sugar, pecans and blueberries over top.

~Drizzle melted butter over top.

~Bake in preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.

~Cool in the baking dish for about 15 minutes, before cutting.