If you’re someone who hates throwing away perfectly usable ingredients, you’re in luck. This sourdough discard coffee cake is the perfect way to put your leftover starter to work. The result? A moist, fluffy, cinnamon-crumble-topped masterpiece that tastes like a bakery treat.
Before we dive into the recipe, let’s explore why sourdough discard works so well in baked goods and how it compares with other creative discard recipes like these sourdough discard English muffins or sourdough discard doughnuts.
And if you’re obsessed with cozy, spiced bakes, you might also love this cinnamon pecan coffee cake recipe, a flavor cousin to today’s cake.
Why Use Sourdough Discard in Coffee Cake?
Using sourdough discard in baking has some serious benefits:
- Enhanced Flavor: Adds complexity and a gentle tang
- Soft Texture: The acidity helps break down gluten for a tender crumb
- No Waste: Eco-friendly and economical
- Better Baking: Encourages slow fermentation if you refrigerate overnight
Ingredients Needed For Sourdough Discard Coffee Cake
Here’s what you’ll need for this irresistible sourdough coffee cake:
For the Cake Batter
- 100g sourdough discard (unfed)
- 113g unsalted butter, softened
- 200g granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract or paste
- 120g natural yogurt or buttermilk
- 120g milk
- 190g all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
Middle Crumb Layer
- 50g brown sugar
- 32g all-purpose flour
- 1 tsp ground cinnamon
Top Crumb Topping
- 100g brown sugar
- 65g all-purpose flour
- 2 tsp ground cinnamon
- 55g cold butter, cubed
- Pinch of salt
Tools You’ll Need
Before you get started, gather these essentials:
- Mixing bowls
- Hand or stand mixer
- 8×8 inch square or 9-inch round pan
- Parchment paper
- Fork or pastry cutter
How To Make Sourdough Discard Coffee Cake
1. Make the Cake Batter
- Beat butter, sugar, and vanilla until light and fluffy
- Add eggs one at a time
- Mix in sourdough discard and yogurt
- In a separate bowl, combine dry ingredients
- Alternate adding dry mix and milk to the wet mixture, stir gently
2. (Optional) Ferment Overnight
Want that deep, rich sourdough flavor? Cover and refrigerate the batter overnight. No need to bring it to room temp before baking.
3. Prepare the Crumb Layers
- Middle Layer: Combine brown sugar, flour, and cinnamon
- Top Layer: Combine same ingredients + cut in cold butter until crumbly
4. Assemble the Cake
- Preheat oven to 350°F (180°C)
- Line baking pan with parchment paper
- Spread half the batter
- Sprinkle middle crumb layer
- Add remaining batter and top with crumb topping
5. Bake
- Bake for 50–60 minutes
- Check with toothpick (should come out clean)
- Let cool 15 mins before slicing
Storage and Freezing Tips
Keep your sourdough coffee cake fresh:
- Room Temp: 3–4 days in an airtight container
- Fridge: Up to 7 days (reheat slightly for best texture)
- Freezer: Wrap slices tightly and store up to 3 months
Variations to Try
Make this recipe your own! Try:
- Chocolate chip or cocoa powder swirl
- Apple-cinnamon chunks
- Pumpkin spice for a fall twist
- Blueberries or cranberries
- Vegan? Use flax eggs and dairy-free yogurt
- Apple slices (or try this sourdough discard apple crisp)
Serving Suggestions
This sourdough coffee cake is perfect for:
- Brunches and holidays
- Afternoon coffee breaks
- A cozy dessert with whipped cream or glaze drizzle
Pro tip: Warm it slightly before serving for that just-baked texture.
Troubleshooting Common Issues
Cake too dense or gummy?
- You might’ve overmixed or used cold ingredients.
Crumb topping sinks?
- Make sure your batter isn’t too thin and crumb isn’t too fine.
Flat cake?
- Check your baking powder freshness.
Top browning too fast?
- Cover with foil halfway through.
FAQs About Sourdough Discard Coffee Cake
Can I skip the overnight fermentation?
Yes! It still tastes great. But fermenting improves texture and flavor.
Can I use active starter instead of discard?
Yes, though it will be less acidic and result in a slightly different crumb.
Can I bake it in a different pan?
Absolutely, try a 9-inch round or double the recipe for a 9×13.
Do I need to bring it to room temp before baking?
Nope! Straight from fridge to oven works fine.
How sour will it taste?
Just a mild tang, balanced by sweet cinnamon crumb.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend and gluten-free starter.
Final Thoughts
Using sourdough discard in this cozy, cinnamon-laced coffee cake is a smart, delicious way to reduce food waste. It’s a recipe that’s as comforting as it is clever. Whether you’re new to sourdough or a seasoned baker, this one deserves a spot in your rotation.
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Sourdough Discard Coffee Cake: A Delicious Way to Use Up Your Starter
- Total Time: 70–80 minutes
- Yield: 1 8×8-inch cake (about 9–12 slices)
Description
A moist and tender sourdough discard coffee cake with a rich cinnamon-sugar crumb topping. Perfect for breakfast, brunch, or dessert, this zero-waste recipe is a delicious way to use up leftover sourdough starter.
Ingredients
Cake Batter
100g sourdough discard (unfed)
113g unsalted butter, softened
200g granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract or paste
120g natural yogurt or buttermilk
120g milk
190g all-purpose flour
2 tsp baking powder
¾ tsp salt
Middle Crumb Layer
50g brown sugar
32g all-purpose flour
1 tsp ground cinnamon
Top Crumb Topping
100g brown sugar
65g all-purpose flour
2 tsp ground cinnamon
55g cold butter, cubed
pinch salt
Instructions
Preheat oven to 350°F (180°C). Line an 8×8-inch pan with parchment paper.
Cream the butter, sugar, and vanilla until light and fluffy using an electric mixer.
Add eggs one at a time, mixing well after each. Mix in the sourdough discard and yogurt until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding dry ingredients and milk into the wet mixture, mixing gently to combine.
In a small bowl, mix brown sugar, flour, and cinnamon for the middle crumb layer.
In another bowl, combine brown sugar, flour, cinnamon, and salt for the topping. Cut in cold butter to create coarse crumbs.
Spread half of the batter into the pan. Sprinkle with the middle crumb layer. Add remaining batter and top with crumb mixture.
Bake for 50–60 minutes until a toothpick comes out clean. Let cool 15 minutes before slicing.
Notes
Optional: For extra flavor and tenderness, ferment the batter overnight in the fridge. No need to bring to room temperature before baking.
Crumb topping can be doubled for extra crunch.
Use gluten-free 1:1 flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 245 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Sourdough discard coffee cake, cinnamon coffee cake, discard cake recipe, sourdough recipes, easy coffee cake