Sourdough Discard Coffee Cake Recipe

Introduction

This Sourdough Discard Coffee Cake is a delicious way to use up your sourdough starter discard. Soft, moist, and bursting with cinnamon sugar layers, it makes a perfect breakfast treat or afternoon snack with coffee or tea.

Ingredients

• ½ cup butter (1 stick, softened)
• 1½ cup white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup whole milk
• 1 cup sourdough discard or active starter
• 4 teaspoons baking powder
• 3 cups all purpose flour
• 1½ cup brown sugar
• 5 tablespoons flour
• 4 teaspoons ground cinnamon
• 6 tablespoons butter (melted)

Instructions

1. Step 1: In a small bowl, stir together the brown sugar, 5 tablespoons flour, and cinnamon. Add the melted butter and mix until fully combined. Set this cinnamon sugar mixture aside.
2. Step 2: Preheat your oven to 375°F (190°C). Grease a 9×13 inch pan generously.
3. Step 3: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add vanilla extract, eggs, whole milk, and sourdough discard. Mix well to combine.
4. Step 4: Add the baking powder and all-purpose flour to the wet ingredients. Stir until just combined and smooth.
5. Step 5: Pour half of the coffee cake batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon sugar mixture over the batter.
6. Step 6: Pour the remaining batter over the cinnamon sugar layer and spread gently. Crumble the remaining cinnamon sugar mixture on top of the batter.
7. Step 7: Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Let the cake cool in the pan before slicing. Serve warm or at room temperature and enjoy!

Tips & Variations

• Use active sourdough starter if you don’t have discard on hand—it works just as well.
• For a nutty crunch, sprinkle chopped walnuts or pecans over the cinnamon sugar layers.
• Try swapping half the white sugar for coconut sugar for a deeper flavor.
• If you like a glaze, drizzle a simple mix of powdered sugar and milk over the cooled cake.

Storage

Store the coffee cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds or let them come to room temperature for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, this recipe calls for all-purpose flour and it works perfectly to create a tender coffee cake.

What if I don’t have sourdough discard?

If you don’t have sourdough discard, an equal amount of active starter can be used, or you can substitute with plain yogurt or buttermilk for moisture, though the flavor will be slightly different.

Sourdough Discard Coffee Cake Recipe

Print Recipe

★★★★★

4.7 from 711 reviews

A moist and flavorful sourdough discard coffee cake featuring a cinnamon sugar swirl and crumble topping, perfect for breakfast or a sweet snack. This recipe makes excellent use of sourdough starter discard, combining tender crumb with warm cinnamon-spice notes baked to a golden finish.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• ½ cup butter (1 stick, softened)
• 1½ cups white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup whole milk
• 1 cup sourdough discard or active starter
• 4 teaspoons baking powder
• 3 cups all purpose flour

Cinnamon Sugar Filling & Topping

• 1½ cups brown sugar
• 5 tablespoons flour
• 4 teaspoons ground cinnamon
• 6 tablespoons butter (melted)

Instructions

1. Prepare Cinnamon Sugar Mixture: In a bowl, combine the brown sugar, flour, and ground cinnamon. Add the melted butter and stir until fully mixed to create the cinnamon sugar filling and topping. Set aside.
2. Preheat Oven: Preheat your oven to 375℉ (190℃) to ensure it reaches the proper baking temperature by the time your batter is ready.
3. Make Cake Batter: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add the vanilla extract, eggs, whole milk, and sourdough discard, mixing until well combined.
4. Add Dry Ingredients: Stir in the baking powder and all purpose flour until the batter is smooth and fully incorporated, but avoid overmixing.
5. Layer the Cake: Grease a 9×13-inch baking pan generously with butter or non-stick spray. Pour half of the cake batter into the pan and spread evenly. Sprinkle half of the prepared cinnamon sugar mixture over the batter. Pour the remaining cake batter on top, smoothing it out, then crumble the rest of the cinnamon sugar mixture over the top layer.
6. Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the coffee cake to cool in the pan on a wire rack before slicing. Serve warm or at room temperature and enjoy this deliciously layered coffee cake.

Notes

• You can use active sourdough starter or discard; if using starter, make sure it is well-fed and bubbly.
• For added texture, you can sprinkle chopped nuts like walnuts or pecans over the cinnamon sugar layers.
• Ensure your butter is softened to room temperature for easier creaming with sugar.
• This coffee cake is best enjoyed within 2-3 days and can be stored covered at room temperature or refrigerated.
• If you prefer, warm slices slightly before serving to enhance flavor and texture.

Keywords: Sourdough discard coffee cake, cinnamon coffee cake, sourdough dessert, breakfast cake, cinnamon sugar coffee cake