Time 50m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
Time 50m Yield 1 cake, 8 serving(s) Number Of Ingredients 12 Steps:
Combine sourdough starter, oil and egg. Stir together dry ingredients and add to sourdough mixture. Put dough into greased 9 inch square pan. Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter. Bake for 35 minutes at 350 degrees.
Time 58m Yield 12 serving(s) Number Of Ingredients 17 Steps:
——–SourdoughStarter———-. Mix ingredients in plastic or glass container. Cover loosely. Leave at room temperature. for 3-5 days, stirring twice daily. Bubbles should form on the surface, and it should smell sour. At this point, refrigerate. Mixture may separate, so stir before using. ———Topping———–. Combine all ingredients and set aside. ———Cake———-. Preheat oven to 325 degrees. Grease a 9x13" pan or an angel food cake pan. Cream butter and sugar. Mix in eggs, sourdough starter, milk, flour, soda, baking powder, salt, and vanilla. Mix until light, about 3 minutes. Pour half of the batter into pan& spread evenly. Sprinkle with half of the topping. Pour remaining batter in pan, and sprinkle with remaining topping. Bake for 30 minutes, or until toothpick inserted comes out clean. For angel food cake pan, let cool for 10 minutes, then remove.
Time 1h5m Yield 9 Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan. Cut cold butter into small pieces with a knife and place in a medium mixing bowl. Add brown sugar, flour, cinnamon, and salt. Use a pastry knife or 2 forks to cut butter into dry ingredients until large crumbs form. Set streusel aside. Combine flour, cinnamon, baking soda, and salt in a medium bowl. Beat sugar and butter together in a large bowl with an electric mixer until creamy and fluffy. Add egg and mix for 1 minute. Add sourdough discard and dry ingredients; mix until just combined. Pour batter into the prepared pan and sprinkle streusel on top, followed by the pecan pieces. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Place pan on a wire rack to cool for 10 minutes. Stir confectioners’ sugar, milk, vanilla, and salt together to make the glaze. Add more sugar to make a thicker glaze, or more milk to make a thinner glaze. Pour the glaze into a resealable plastic bag and seal. Snip a tiny piece, about 1/8 of an inch, off one of the bottom corners. Hold bag over the cake and squeeze the glaze through the tiny opening, moving your hand across the top, drizzling glaze as you go. Cut cake into 9 pieces and serve.
