Thanks for sharing the recipe! I’m always looking for ways to use my discard. This one is a winner! I took your advice and added the vanilla and pecans. I also threw in a half cup of oats to the topping and made breakfast muffins out of them. Put a generous spoon of the batter in each cup followed by a tablespoon of the topping another spoon full of the batter and then sprinkled on the rest of the topping. Amazing the family loved it!
@@Jeni_Gough your recipe is wrong, in the video you said 1/3 cup of oil but the recipe says 1 cup of oil. 1/3 cup of oil is only 72 grams and you have listed 240 grams. My coffee cake is ruined, if only I'd converted measurements before I made it.
Hi I was having the thought that with the sourdough starter acting as a rising agent it will replace the baking soda? Is the starter for enhanced flavor purpose only? Tks
@@Jeni_Gough this is new to me. Sorry that I have many questions...Is yours an active starter or just discarded starter? Starter comprises of both flour and water hence do u reduce the same amount of flour from your original recipe similarly the water too? Tks!
Yummy!
Thank you!
You are so welcome!
Thanks for sharing the recipe! I’m always looking for ways to use my discard. This one is a winner! I took your advice and added the vanilla and pecans. I also threw in a half cup of oats to the topping and made breakfast muffins out of them. Put a generous spoon of the batter in each cup followed by a tablespoon of the topping another spoon full of the batter and then sprinkled on the rest of the topping. Amazing the family loved it!
The second time I made it I threw in a chopped apple! Very versatile recipe!
Wonderful! Breakfast muffins are a gret idea! 😃
That it is! I do a cheese layer in it sometimes!
that looks very delicious. Looking forward to more recipes using sourdough. thanks for sharing
What video to you explain and make your “goop” in? Sounds interesting!
Here is the link. It is in a vid with a bunch of fresh starts! ruclips.net/video/e8PxA_ev87c/видео.html 🙂
Hy I LOVE your recipe, but can you give the ingredients in grams please?
Thank you! I will add it ro my blog this week with the conversion! 😃
@@Jeni_Gough thank you very much! When I ask this, nobody on RUclips answers me.😊
jenigough.com/?p=527 😀Added!
@@Jeni_Gough your recipe is wrong, in the video you said 1/3 cup of oil but the recipe says 1 cup of oil. 1/3 cup of oil is only 72 grams and you have listed 240 grams. My coffee cake is ruined, if only I'd converted measurements before I made it.
Hi I was having the thought that with the sourdough starter acting as a rising agent it will replace the baking soda? Is the starter for enhanced flavor purpose only? Tks
It is for flavor and it does act as a Leavening agent but cakes need a little more leavening than the SD can provide on its own. 😊
@@Jeni_Gough so the Herman sourdough starter is unlike the sourdough starter which is for bread baking?
@@cecilia2737 it is all the same starter. Cake is just a different consistency than bread.
@@Jeni_Gough this is new to me. Sorry that I have many questions...Is yours an active starter or just discarded starter? Starter comprises of both flour and water hence do u reduce the same amount of flour from your original recipe similarly the water too? Tks!
@@cecilia2737 this is discard and I added it mit reducing the flour. The recipe is on my blog. 😊 And I am always happy to answer questions! 🥰
I thought is coffee cake & there is no coffee powder/extract added????
No. Coffee cake is a pastry eaten with coffee