Sourdough Discard Coffee Cake Recipe
This sourdough discard coffee cake is soft, moist, and topped with a buttery cinnamon crumble. A delicious way to use extra starter.
If you’re looking for a delicious and creative way to use your sourdough discard, this Sourdough Discard Coffee Cake recipe is the perfect solution! The combination of tangy sourdough, rich butter, and sweet cinnamon crumb topping will leave your taste buds singing. Not only does it make use of your sourdough discard, but it’s also a moist, flavorful treat for breakfast or dessert. Let’s dive into why you’ll love this recipe, and of course, I’ll walk you through how to make it!
What You’ll Love About This Recipe
This sourdough discard coffee cake is a real winner for several reasons in my opinion!
- Uses Sourdough Discard: If you’re baking sourdough regularly, you probably have extra sourdough discard that you don’t know what to do with. This recipe gives it a delicious purpose, so you can make the most of it, plus I promise you all the little (and big) people in your house will love you for making it!
- Moist and Fluffy: Thanks to the combination of sourdough discard, sour cream, and butter, the cake turns out incredibly moist and tender. It is perfection!
- Cinnamon Crumb Topping: Who can resist that sweet, crumbly cinnamon topping? It gives the cake a delightful texture and extra flavor. You can never go wrong with crumb topping!
- Easy to Make: With simple ingredients and straightforward steps, this coffee cake is perfect for both beginner and experienced bakers.
Variations
This recipe is versatile, so you can easily make it your own with a few variations! I love hearing how people make it their own, so be sure to let me know! Here are a few of my favorite variations!
- Add Nuts: Chopped walnuts or pecans make a great addition to the crumb topping or even mixed into the batter.
- Fruit: Add some fresh berries, like blueberries or raspberries, to the batter for a fruity twist. This also adds a little color and beauty—love this if I am going to be serving for a shower or party!
- Glaze: Drizzle a simple powdered sugar glaze over the cake once it’s cooled for extra sweetness.
- Vegan Option: Substitute the eggs with a flax egg and use a plant-based butter and milk for a vegan-friendly version.
Key Ingredients
You can find a full list of ingredients in the recipe card located at the bottom of this post, but here’s a quick rundown of the key ingredients that make this coffee cake special.
- Sourdough Discard: The tangy flavor of sourdough discard adds complexity and moisture to the cake.
- Sour Cream: This adds richness and tenderness to the batter.
- Butter: Essential for flavor and creating that melt-in-your-mouth texture.
- Cinnamon: The cinnamon crumb topping adds the perfect sweet and spicy kick.
How to Make Sourdough Discard Coffee Cake
Make the Batter—Start by beating the softened butter, sugar, and vanilla extract together in a stand mixer (or with an electric mixer) until light, fluffy, and pale. Scrape down the sides of the bowl as needed. Add the eggs one at a time, mixing well after each addition. Then, add the milk, sourdough discard, and sour cream and mix until just combined. In a separate bowl, whisk together the flour, salt, and baking powder. Fold the dry ingredients into the wet mixture until everything is just combined. If you have time, cover the bowl and refrigerate the batter overnight to let it ferment for extra flavor.
Make the Crumb Topping—In a separate bowl, combine the flour, brown sugar, and cinnamon. Stir them together, then pour in the melted butter and stir until the crumb mixture is lumpy.
Assemble the Cake—Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan, or line it with parchment paper. Spread half of the batter evenly in the prepared pan. Sprinkle half of the crumb topping over the batter, then gently spread the remaining batter on top without disturbing the crumb layer. Finally, sprinkle the rest of the crumb topping on top.
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Bake—Place the pan in the preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. Let it cool for 15 minutes before slicing and serving.
Baking Tips
- Room Temperature Ingredients: For best results, make sure your butter, eggs, and sour cream are at room temperature before mixing. I know this can be hard to remember sometimes, but it really does make a difference! This helps create a smoother batter and ensures even mixing.
- Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix until just combined to avoid a dense cake.
- Check for Doneness: Oven temperatures can vary, so start checking the cake at the 50-minute mark to avoid over baking.
How to Serve
This coffee cake is perfect for a cozy breakfast, an afternoon snack, or even as a sweet treat for brunch. Serve it with a hot cup of coffee or tea for the ultimate indulgence. It’s great on its own, but you can also pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a fun treat or to dress it up and make it a dessert, which we all love!
How to Store and Reheat
Storing this recipe is quite simple. Just keep any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, store it in the fridge for up to a week.
Reheating is a must if you have any leftovers that is. We tend to devour it all in one sitting! But I do love to reheat it for a little treat! To reheat, simply pop a slice in the microwave for 15-20 seconds or warm it in the oven at 350°F for 10 minutes.
Recipe FAQs
Yes, you can use active sourdough starter, but be sure to reduce the amount of flour and liquid in the recipe to compensate for the starter’s moisture content.
Yes, you can freeze this coffee cake! Wrap it tightly in plastic wrap and foil, and it will last for up to 3 months. To reheat, let it thaw overnight and warm it in the oven.
If you don’t have sour cream, you can substitute it with plain yogurt or buttermilk.
More Delicious Recipes
If you enjoyed this Sourdough Discard Coffee Cake, here are a few more of my favorite recipes that you might love that are on my blog.
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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!
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Sourdough Discard Coffee Cake Recipe
Ingredients
- 1 cup sugar
- ½ cup butter softened
- 1 tsp vanilla extract
- 2 eggs
- ½ cup milk
- ½ cup sourdough discard
- ½ cup sour cream
- 1½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
The Crumb Middle Layer
- 1 cup all-purpose flour
- 1 cup brown sugar
- 3 tsp cinnamon
- ½ cup butter melted
Instructions
- Beat butter, sugar, and vanilla until fluffy. Add eggs, milk, sourdough discard, and sour cream. Mix until combined. Stir in flour, salt, and baking powder until just combined.
- Combine flour, sugar, and cinnamon. Add melted butter and stir until lumpy.
- Spread half the batter in a greased 9×9-inch pan. Sprinkle half the crumb topping, then add the remaining batter and crumb topping.
- Bake at 350°F for 50-60 minutes, until a toothpick comes out clean.
- Let the cake cool for 15 minutes before serving.
