There’s something special about a homemade coffee cake, especially when it has a tender crumb, warm cinnamon streusel, and a subtle tang from sourdough discard. This sourdough discard coffee cake is the perfect way to make use of extra starter while creating a flavorful and moist cake that pairs beautifully with your morning coffee or afternoon tea.
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Why You’ll Love This Sourdough Discard Coffee Cake
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Perfect texture – Light, fluffy, and tender with a crunchy cinnamon-sugar topping.
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Reduces food waste – A delicious way to use up extra sourdough discard instead of throwing it away.
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Simple ingredients, big flavor – Uses pantry staples for a bakery-quality coffee cake.
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Pairs beautifully with coffee – The hint of tang balances the sweetness, making it a perfect coffee companion.
What Does This Sourdough Discard Coffee Cake Taste Like?
This cake has a soft and buttery texture with a hint of tang from the sourdough discard. The cinnamon streusel adds a sweet crunch that contrasts beautifully with the moist crumb. The overall flavor is warm, slightly tangy, and perfectly spiced, making it an irresistible treat for breakfast or dessert.
Ingredients for Sourdough Discard Coffee Cake
For the Cake
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½ cup sourdough discard (100% hydration)
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1 ½ cups all-purpose flour
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½ teaspoon baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 eggs
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1 teaspoon vanilla extract
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½ cup sour cream (or yogurt)
For the Cinnamon Streusel Topping
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½ cup brown sugar
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⅓ cup all-purpose flour
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1 teaspoon cinnamon
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¼ cup cold unsalted butter, cut into small pieces
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½ cup chopped nuts (optional – pecans or walnuts)
Tools You’ll Need
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8×8-inch baking pan
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Mixing bowls
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Hand or stand mixer
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Whisk and spatula
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Fork or pastry cutter (for streusel)
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Measuring cups and spoons
How to Make Sourdough Discard Coffee Cake
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
2. Make the Streusel
In a bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Stir in chopped nuts if using. Set aside.
3. Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
4. Cream Butter & Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Incorporate the Sourdough Discard
Mix in the sourdough discard and sour cream (or yogurt) until smooth and well combined.
6. Combine the Batter
Gradually fold in the dry ingredients until just combined. Be careful not to overmix—this keeps the cake light and tender.
7. Assemble the Cake
Pour half of the batter into the prepared pan. Sprinkle with some of the streusel topping. Add the remaining batter and finish with the rest of the streusel.
8. Bake to Perfection
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The smell of cinnamon and butter will fill your kitchen.
9. Cool & Serve
Let the cake cool for 10 minutes before slicing. Enjoy warm with a cup of coffee or tea.
What to Serve with Sourdough Discard Coffee Cake
This coffee cake is delicious on its own, but if you want to elevate your experience, try pairing it with:
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A hot cup of coffee or chai latte – The warm spices and tangy cake balance beautifully with a rich, creamy drink.
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Fresh berries – The natural sweetness of strawberries or raspberries adds a refreshing contrast.
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A drizzle of honey or maple syrup – A little extra sweetness enhances the warm cinnamon flavors.
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A cold glass of milk – A classic pairing for a cozy, comforting treat.
Tips for the Best Sourdough Discard Coffee Cake
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Use room temperature ingredients – Butter, eggs, and sour cream blend more smoothly when not cold.
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Don’t overmix – Overmixing the batter can result in a dense cake. Stir just until combined.
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Check for doneness – Every oven varies slightly; start checking for doneness at 35 minutes with a toothpick test.
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Make it ahead – This coffee cake stays moist for days, making it great for meal prep or weekend brunches.
How to Store & Freeze Coffee Cake
Storing
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Keep leftovers in an airtight container at room temperature for up to 3 days.
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For longer storage, refrigerate for up to 5 days.
Freezing
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Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag.
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Freeze for up to 3 months. When ready to eat, thaw at room temperature or warm in the microwave for 20–30 seconds.
Frequently Asked Questions
Can I use different types of flour?
Yes, while all-purpose flour works best, you can substitute half whole wheat flour for a heartier texture.
What if I don’t have sour cream?
Greek yogurt is a great substitute. You can also use buttermilk for a slightly tangier result.
Can I make this in a larger pan?
Yes, but the cake will be thinner. If using a 9×13-inch pan, double the recipe and adjust the baking time accordingly.
How do I make it extra moist?
Don’t skip the sour cream (or yogurt)—it keeps the cake tender and moist. Also, make sure not to overbake.
Final Thoughts: A Must-Try Coffee Cake Recipe
This sourdough discard coffee cake is proof that leftover sourdough starter can be transformed into something truly special. It’s easy to make, packed with cozy cinnamon flavor, and absolutely perfect for any time of day.
If you try this recipe, I’d love to see your creations. Leave a review, snap a picture, and tag me on Pinterest so we can share the joy of homemade treats.
Looking for more sourdough discard recipes? Try these next:
Sourdough Discard Soft Pretzels
Sourdough Discard Crackers
Sourdough Discard Fried Chicken Batter
Now, grab a cup of coffee and enjoy every bite of this comforting, homemade coffee cake.