Description
A moist, cinnamon-laced sourdough discard coffee cake with layers of spiced sugar and buttery pecan crumble. Perfect for weekend mornings or as a comforting snack.
Ingredients
4 tbsp butter, melted
1/2 cup light brown sugar
1/2 cup all-purpose flour
2 tsp cinnamon
1 cup chopped pecans (optional)
Cinnamon Sugar Filling:
1/3 cup light brown sugar
1/3 cup all-purpose flour
2 tsp cinnamon
Cake Batter:
8 tbsp butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup sourdough discard
1 cup buttermilk
1 tsp salt
2 tsp baking powder
2 cups all-purpose flour
Instructions
1. Make the pecan crumble: Combine melted butter, brown sugar, flour, cinnamon, and pecans. Mix until clumpy. Chill while prepping rest.
2. Make cinnamon sugar: Stir together brown sugar, flour, and cinnamon. Set aside.
3. Make cake batter: Cream butter and sugars. Add eggs, vanilla, sour cream, discard, milk, salt, and baking powder. Stir in flour until smooth.
4. Grease a 9×9 baking dish. Spread half the batter.
5. Add cinnamon sugar layer evenly across batter.
6. Top with remaining batter and spread gently.
7. Sprinkle the chilled pecan crumble over top.
8. Bake at 350°F for 40–45 minutes until a toothpick comes out clean.
9. Cool 10–15 minutes before slicing and serving.
Notes
Store at room temp for 2 days or refrigerate for up to a week. Freezes well for 3 months.
Reheat in microwave or oven. Swap pecans for other nuts or skip them entirely for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 603
- Sugar: 45g
- Sodium: 457mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 91mg
Keywords: sourdough discard, coffee cake, cinnamon crumb cake, starter discard