Sourdough Chocolate Espresso Crumb Cake
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
Fluffy coffee cake flavored with espresso and sourdough and topped and filled with a chocolate espresso streusel.
  • For the Streusel/Crumb:
  • ½ C (60g/2oz) all purpose unbleached flour
  • ¼ C (53g/1.8oz) light brown sugar
  • 2 T (11g/.4oz) unsweetened cocoa powder
  • 2 tsp espresso powder
  • ½ tsp cinnamon
  • pinch of salt
  • ¼ C (57g/2oz) unsalted butter, chilled and cut into pieces
  • ½ C (80g/2.8oz) mini chocolate chips
  • For the Cake:
  • ¼ C (57g/2oz) unsalted butter, softened
  • ¼ C (53g/1.8oz) light brown sugar
  • ¼ C (49.5g/1.7)) granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup (118g/40z) 100% hydration active sourdough starter
  • 1¾ C (210g/73oz) unbleached all purpose flour
  • ¾ tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • ½ C (113g/4oz) sour cream
  1. Preheat the oven to 350F/176C.
  2. To make the streusel/crumb topping, mix together the flour, sugar, cocoa powder, espresso powder, cinnamon and salt in small bowl. Cut in the cold butter with a fork or pastry cutter until the mixture makes crumbs the size of peas. Stir in the mini chocolate chips. Keep in the refrigerator until needed.
  3. For the cake, beat the butter and sugars together in a mixer until fluffy. Beat in the eggs one at a time and then mix in the starter.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  5. With the mixer on low speed, add the flour to the butter mixture alternately with the sour cream, beating well after each addition and ending with the sour cream.
  6. Grease an 8 inch square pan or spray it with baking spray.
  7. Spread ½ of the batter as evenly as possible in the bottom of the pan (It will be thin. Don't worry, it rises a lot!).
  8. Sprinkle half of the crumb mixture evenly on top of the batter.
  9. Drop the remaining batter evenly over the top of the crumb layer and then gently spread it with a knife or the back of a spoon to even it out and cover all the crumbs.
  10. Sprinkle the top of the batter with the remaining crumbs.
  11. Bake for 35-40 minutes, until a toothpick comes out clean. If it starts to get too dark around the edges, cover it loosely with a piece of foil.
  12. Allow the cake to cool on a rack before slicing.
Recipe by BakeNQuilt at