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