If you're looking for new ways to use your sourdough starter, we've got a sweet recipe for you! Filled and topped with brown sugar and cinnamon, this delicious coffee cake is perfect for a holiday breakfast or cozy brunch at home.

Preparation

For the streusel topping, combine all ingredients in a work bowl and mix together with your hands to create dime-sized pieces, then reserve.

For the filling, combine all ingredients and mix evenly, then set aside.

Heat oven to 350°F.

For the cake batter, combine the butter, granulated sugar and brown sugar in the bowl of an electric mixer, and mix using the paddle attachment until smooth. In a separate bowl, mix together the eggs, vanilla, crème fraiche, milk, buttermilk and sourdough starter.

In a separate bowl, sift together the flour and baking powder. Add half of the egg mixture to the butter and sugar, followed by half of the flour mixture. Fold together, then add the remaining ingredients and mix until incorporated.

Grease a 9x13-inch baking dish with butter. Spread half of the cake mix into the bottom of the pan. Sprinkle the filling evenly over the batter, then top with the remaining cake batter. (A piping bag with a 1-inch hole can make it easier to evenly top the cake without disturbing the filling.) Spread cake batter smooth, then top evenly with streusel. Let coffee cake sit at room temperature for 30 minutes before baking.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 30 minutes before serving.