Sourdough Discard Coffee Cake Recipe
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.
- 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
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
- 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.
- Preheat Oven: Preheat your oven to 375℉ (190℃) to ensure it reaches the proper baking temperature by the time your batter is ready.
- 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.
- Add Dry Ingredients: Stir in the baking powder and all purpose flour until the batter is smooth and fully incorporated, but avoid overmixing.
- 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.
- 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.
- 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
Find it online: https://annakocht.com/sourdough-discard-coffee-cake-recipe/
