I remember the first time I had extra sourdough discard and wondered how to turn it into something comforting yet simple. This sourdough discard coffee cake became my go-to. It’s moist, easy, and has that perfect cinnamon-sugar swirl topped with a crunchy crumble. In about 60-70 minutes, you’ll have a treat that’s perfect for anytime.
Table of Contents
Why You’ll Love This Recipe
- Incredibly moist and fluffy texture that feels like a warm hug.
- Fantastic use for sourdough discard, reducing waste deliciously.
- Double layers of cinnamon crumble add crunch and deep flavor.
- Foolproof for beginner bakers with simple steps and reliable results.
- Combines comfort and ease, perfect for busy weeknights or weekend brunch.
Sourdough Discard 101 for This Coffee Cake
Using sourdough discard in this coffee cake isn’t about making it rise; it’s about adding a subtle tang and extra moisture to the batter. Whether you have active starter or just the discard sitting in your fridge, it works perfectly. The acidity in the discard reacts with baking soda, creating a tender, fluffy crumb that’s soft and welcoming. So no worries if your starter isn’t fully fed—this recipe welcomes it all, opening doors to other delightful bakes like our Ultimate Apple Cinnamon Sourdough Bread.
Key Ingredients Explained
- Oil: Keeps the cake moist and tender, ensuring it stays fresh longer than butter-only recipes.
- Baking Soda: The real leavening hero—reacts with the discard’s acidity and brown sugar to puff the cake just right.
- Brown and White Sugar: White sugar builds structure in the cake, while brown sugar adds moisture and the rich molasses flavor that’s key in both the cake and the crumble topping.
Essential Equipment
- 9×13-inch baking dish
- Medium and large mixing bowls
- Spatula for folding
- Optional: Stand mixer or hand mixer (can be done by hand easily)
Ingredients
Cinnamon Crumble Topping
- 3/4 cup butter (171 g melted)
- 1 cup brown sugar (160 g)
- 3 tablespoons cinnamon (15 g)
- 1 cup all-purpose flour (140 g)
Coffee Cake Batter
- 1 cup oil (216 g)
- 1 cup sugar (201 g)
- 1/2 cup brown sugar (106 g)
- 3 large eggs
- 2 teaspoons vanilla extract (8 g)
- 1/2 cup sourdough starter (active or discard) (113 g)
- 1 1/2 cup milk (354 g)
- 1 teaspoon salt (7 g)
- 3 teaspoons baking soda (17 g)
- 3 cups all-purpose flour (420 g)
How to Make Sourdough Discard Coffee Cake (Step-by-Step)
Make the Cinnamon Crumble
- Preheat the oven to 350 degrees Fahrenheit and grease your 9×13-inch baking dish.
- Mix the crumble ingredients: In a medium bowl, stir together melted and cooled butter, brown sugar, cinnamon, and flour until completely combined. Set this aside. This creates the crunchy, sweet topping you’ll love.
Prepare the Cake Batter
- Cream the sugars and oil: In a large mixing bowl, beat the oil, sugar, and brown sugar until smooth and creamy.
- Add wet ingredients: Mix in the eggs, vanilla extract, sourdough starter, and milk until fully blended.
- Combine dry ingredients: Whisk the salt, baking soda, and flour together in another bowl. Add these dry ingredients to the wet, then fold gently with a spatula until just combined. Avoid overmixing—stop as soon as you no longer see streaks of flour.
Assemble and Bake
- Layer the batter and crumble: Pour half of the cake batter into your prepared dish, spreading evenly. Sprinkle half of the crumble mixture over the batter.
- Top layers: Pour the remaining batter over the crumble layer gently to avoid mixing them together. Finally, sprinkle the remaining crumble mixture on top.
- Bake: Place in the oven and bake for 40 to 50 minutes. You’ll know it’s done when the edges turn golden and a toothpick inserted in the center comes out clean. Let the cake cool completely before slicing.
Baker’s Tips for Perfect Results
- Don’t pack your flour: Use a kitchen scale for best accuracy. If you don’t have one, use the spoon-and-level method to avoid dense cake.
- Achieve perfect layers: When adding the second batter layer over the crumble, gently spread with an offset spatula to avoid disturbing the crumble underneath.
- Check for doneness: A clean toothpick test is key. Also, look for golden edges pulling slightly away from the pan for the perfect bake.
Variations and Customizations
| Variation | How to Add It |
|---|---|
| Nutty Crunch | Mix chopped pecans or walnuts into the crumble topping for extra texture, or try our Cranberry Walnut Sourdough Bread for another nutty delight. |
| Chocolate Lover’s | Stir mini chocolate chips into the batter or scatter on top before baking |
| Fruity Swirl | Add a layer of fresh blueberries or finely diced apples between the batter layers |
| Simple Glaze | Drizzle a glaze made from powdered sugar, a splash of milk, and vanilla extract over cooled cake |
Storage and Make-Ahead Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep the cake covered and refrigerated up to one week.
- Freezing: Freeze whole or slice individually, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw at room temperature before serving.
- Make-Ahead Tip: Prepare the crumble topping a day or two ahead and keep it refrigerated until ready to use.
Troubleshooting Common Issues
- Why is my cake dry? You might have overbaked it or measured flour incorrectly. Stick to the recommended baking time and use a scale or proper spoon-and-level method.
- Why did my cake sink in the middle? It could be underbaked, use old baking soda, or the batter was over-mixed causing too much gluten development.
- Why isn’t my crumble topping crispy? Butter may have been too warm or the topping could benefit from a few extra minutes under a broiler for crispiness. Watch carefully if you try this.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, both active starter and discard work well in this recipe.
Is there actually coffee in coffee cake?
No coffee is needed; ‘coffee cake’ traditionally means a cake to enjoy with coffee.
Can I make this recipe dairy-free?
Substitute plant-based milk and dairy-free butter to keep it dairy-free without losing moisture or flavor.
Can I bake this in a different size pan?
You can use an 8×8 or 9×9 pan but watch bake times carefully; smaller pans may require longer baking.
Can I reduce the sugar?
Cutting sugar will affect both moisture and texture, so reduce gradually and expect a drier cake.
Serving Suggestions
This sourdough discard coffee cake is delicious served warm, plain or with a pat of butter. It’s perfect for weekend brunch, an afternoon tea or coffee break, or even a cozy dessert after dinner.
Conclusion
This sourdough discard coffee cake is exactly the kind of easy, satisfying recipe that turns leftover starter into a cozy treat. With its moist crumb and cinnamon crumble, it’s a comforting win for beginner bakers and busy cooks alike. What’s your favorite way to use up sourdough discard? Drop a comment below, share your results, or ask any questions—I love hearing from you! And if you try this recipe, please rate it to help others find their new favorite.
sourdough discard coffee cake
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Combine melted butter, brown sugar, cinnamon, and 1 cup flour in a bowl for the crumble mixture, then set aside.
- In a large bowl, cream together the oil, cane sugar, and brown sugar until smooth.
- Stir in the eggs, vanilla, sourdough starter, and milk until well combined.
- Whisk salt, baking soda, and 3 cups flour in a separate bowl. Gently fold dry ingredients into wet until just combined, being careful not to overmix.
- Pour half of the batter into the prepared baking dish and sprinkle half of the crumble mixture evenly on top.
- Add the remaining batter over the crumble, then sprinkle the rest of the crumble mixture on top.
- Bake for 40-50 minutes until golden and a toothpick comes out clean. Cool completely before slicing.
