Quick Sourdough Cinnamon Coconut Oatmeal Cake Recipe
Do you know those desserts? The ones that are so simple and have such simple ingredients you didn’t think they could be SO good! Well, that is exactly what this cake is. The moist sourdough cake with a touch of cinnamon is the perfect base layer for the broiled pecan, coconut frosting. The topping is caramelized and slightly browned under the broiler and decadent; almost having a caramel flavor! Be sure to try this plain with a glass of cold milk or topped with a scoop of your favorite vanilla ice cream!
You can either long ferment or use sourdough discard with this easy recipe. I prefer long fermenting it to give it that added benefit and flavor but in a pinch sourdough discard works great too! A perfect addition to your sourdough discard recipes and the perfect way to use up any sourdough discard. This cake will fill your house with a comforting and yummy smell and leave your little’s saying… “Mmm…that cake smells delicious!”
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Ingredients for Quick Sourdough Cinnamon Coconut Oatmeal Cake Recipe:
- Butter – salted and used in both the cake and frosting. You want your butter soft when you mix up the cake batter.
- Sugars – both light brown sugar and granulated sugar are used to make this cake.
- Pure Vanilla Extract – I love using pure vanilla extract for the best flavor.
- Eggs – for best results use room temperature eggs!
- Oatmeal, cooked – perfect to use up any leftover oatmeal but if you need to you can just make some up quick for this recipe too!
- Sourdough Starter – You can use either active starter or sourdough discard. Which would you use?
- All-Purpose Flour – King Arthur is my favorite right now. I prefer weighing my dry ingredients for best results but have included both metric and cups.
- Baking Soda – A leavening agent. Baking soda is helpful to get that right texture.
- Sea Salt – I love using a fine sea salt in my baking and my favorite is Baja Gold.
- Nutmeg, ground – Just a dash for all the cozy flavor.
- Cinnamon, ground – I love the warm flavor that cinnamon brings to a dish!
Tools to Help Make Sourdough Cinnamon Coconut Oatmeal Cake:
- Cake Pan
- Kitchen Scale
- Wire Rack
- Sourdough Starter: If you don’t have a sourdough starter and would like one, be sure to check out my article on How to Make a Sourdough Starter from Scratch or you can purchase a dehydrated sourdough starter from my online farm goods store. Either one is a great way to get started with sourdough.
Long Fermented Option:
If you want to long ferment this cake you definitely can! Simply mix the cake batter up and let sit, covered, for 1-2 hours on the counter. Make sure to use an active sourdough starter. Transfer the batter to the fridge for 5-10 hours. Remove from the fridge and continue with the recipe as written below! A decadent cake with the option to have the benefits of a long ferment!
Other Great Recipes to Try:
- Sourdough Oatmeal Cream Pies
- Sourdough Oatmeal Chocolate Chip Cookies
- Sourdough Chocolate Chip Cookies
- Sourdough Cinnamon Rolls
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Quick Sourdough Cinnamon Coconut Oatmeal Cake Recipe
Cake Ingredients:
- ½ cup (115g) butter, softened
- ½ cup (100g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 1 tsp (6-8g) pure vanilla extract
- 2 eggs, room temperature
- ½ cup (100g) sourdough starter, discard or active
- 1 cup (230g) oatmeal, cooked- leftover works great!
- 1 cup (140g) all-purpose flour
- 1 tsp (5g) baking soda
- ½ tsp (3g) sea salt
- Dash of nutmeg
- ¾ tsp (3g) cinnamon
Frosting Ingredients:
- 1/3 cup (75g) butter
- ¾ cup (150g) brown sugar
- ¼ cup (60g) whole milk (2% works too)
- ½ cup (50g) chopped pecans or walnuts
- 1 cup (60g) flaked sweetened coconut
Instructions for Cake:
- Preheat the oven to 350 degrees F and grease a 13” x 9” cake pan and set aside.
- In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar together until fluffy. Add the eggs, sourdough starter and vanilla extract and mix well. Add in the oatmeal and finish mixing until everything is well combined.
- Add to the bowl of wet ingredients, the flour, baking soda, sea salt, nutmeg and cinnamon. Stir until just combined. Do NOT over mix.
- Pour the batter into the prepared pan. Place in preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
The Frosting:
- In a medium saucepan, combine the butter, brown sugar and milk. Over low to medium heat melt the butter and cook the mixture slowly until the sugar is dissolved. Remove from the heat and add the nuts and coconut stirring to combine.
- Next, pour the frosting mixture on top of the cake and broil on high for 5-8 minutes. Be sure to watch this carefully. You want the frosting to be bubbly and golden brown. It will burn easily under the broiler though so keep a close eye on it.
- Remove from the oven and let set on a wire rack, to cool, for at least 10 minutes. Enjoy!
- This cake is delicious on its own or served with a scoop of vanilla ice cream. Store leftovers in your cake pan with lid or another airtight container.
NOTES:
LONG FERMENTED OPTION
- If you want to long ferment this cake you definitely can! Simply mix the cake batter up and let sit, covered, for 1-2 hours on the counter then transfer to the fridge for 5-10 hours to finish the dough ferment. Remove from the oven and continue with the recipe as written below!
Quick Sourdough Cinnamon Coconut Oatmeal Cake Recipe
Ingredients
Cake Ingredients:
- ½ cup 115g butter, softened
- ½ cup 100g granulated sugar
- 1 cup 200g brown sugar, packed
- 1 tsp 6-8g pure vanilla extract
- 2 eggs room temperature
- ½ cup 100g sourdough starter, discard or active
- 1 cup 230g oatmeal, cooked- leftover works great!
- 1 cup 140g all-purpose flour
- 1 tsp 5g baking soda
- ½ tsp 3g sea salt
- Dash of nutmeg
- ¾ tsp 3g cinnamon
Frosting Ingredients:
- 1/3 cup 75g butter
- ¾ cup 150g brown sugar
- ¼ cup 60g whole milk (2% works too)
- ½ cup 50g chopped pecans or walnuts
- 1 cup 60g flaked sweetened coconut
Instructions
Instructions for Cake:
- Preheat the oven to 350 degrees F and grease a 13” x 9” cake pan and set aside.
- In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar together until fluffy. Add the eggs, sourdough starter and vanilla extract and mix well. Add in the oatmeal and finish mixing until everything is well combined.
- Add to the bowl of wet ingredients, the flour, baking soda, sea salt, nutmeg and cinnamon. Stir until just combined. Do NOT over mix.
- Pour the batter into the prepared pan. Place in preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
The Frosting:
- In a medium saucepan, combine the butter, brown sugar and milk. Over low to medium heat melt the butter and cook the mixture slowly until the sugar is dissolved. Remove from the heat and add the nuts and coconut stirring to combine.
- Next, pour the frosting mixture on top of the cake and broil on high for 5-8 minutes. Be sure to watch this carefully. You want the frosting to be bubbly and golden brown. It will burn easily under the broiler though so keep a close eye on it.
- Remove from the oven and let set on a wire rack, to cool, for at least 10 minutes. Enjoy!
- This cake is delicious on its own or served with a scoop of vanilla ice cream. Store leftovers in your cake pan with lid or another airtight container.
Notes
Frequently Asked Questions:
Yes! Leftover oatmeal will work great! I prefer to use leftover oatmeal but have made up some fresh to make this cake as well!
Either old fashioned (whole oats) or quick oats (quick-cooking oats) work well for this sourdough cake recipe.
The oats do add a whole grain to the cake but cake still is pretty high in sugar and fat.
This cake is a fun one and a crowd pleaser. I love having a few simple staples in my recipe collection to make when I need something quick. Perfect for a weekend treat or a church potluck, this sourdough cake reminds me of a coffee cake with its great texture, nutty flavor and sweetness. It also is excellent as a long-fermented cake. Be sure to try both ways! If you have any questions about this recipe, please drop a comment below. I’d also love to hear what you think of the cake. Your reviews are appreciated.
Happy Baking,
Mariah Nienhuis | TheFarmChicken.com
For I the LORD thy God will hold thy right hand, saying unto thee, Fear not: I will help thee.
Isaiah 41:13
