Quick Sourdough Cinnamon Coconut Oatmeal Cake Recipe
Simple ingredients come together to make this simple and decadent sourdough cinnamon oatmeal cake. The broiled frosting is the "cherry on top"!
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
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!