I've been on a mission to create delicious ways to use my sourdough discard, and this easy coffee cake recipe is a new favorite! It's a fluffy vanilla cake layered with cinnamon streusel. If you have ½ cup of discard to use up, bake it into this flavorful sourdough coffee cake - ready in about 1 hour!
"This is one of the best coffee cakes I have ever made!" ⭐️⭐️⭐️⭐️⭐️ -Ana
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My sourdough discard pancakes go crazy on the weekends, and I think this cake's going to be a good match for them. I mean, who wouldn't want both on their weekend brunch table??
I've tested this cake recipe so many times because I want to make sure it turns out perfect for you!
Every time I make it, my husband cannot stop talking about how delicious our apartment smells! It's a new favorite sourdough recipe, right up there with my sourdough discard cookies 🍪.
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Why You'll Love This Recipe
- It reduces food waste - instead of tossing ½ cup of your leftover sourdough starter into the trash, turn it into this delicious coffee cake!
- It's like a fluffy cake version of my popular cinnamon streusel muffins.
- The layers and crumble topping are gorgeous - my friend could not stop complimenting how it looks!
Recipe Ingredients
You'll need the following ingredients to make this delicious sourdough coffee cake recipe:
Ingredient Notes:
- Your sourdough discard adds a subtle tang and creates an incredibly moist texture.
- Full-fat sour cream makes this coffee cake extra tender and helps activate the leavening agents.
- Unsalted butter should be at room temperature to properly cream with the sugar.
- Whole milk adds richness and helps create the perfect cake crumb.
- Vanilla extract gives this coffee cake that classic warm flavor we all love.
- Light brown sugar goes into the streusel topping for that perfect crumbly texture.
- Ground cinnamon brings warm spice to the streusel layers.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Don't have sour cream? Try an equal amount of full-fat plain Greek yogurt instead.
- Add chopped nuts like pecans or walnuts to the streusel for extra crunch.
- Mix some orange zest into the batter for a citrusy twist.
- Fold fresh blueberries into the batter for a fruity variation.
- Use dark brown sugar in place of light brown sugar for a deeper molasses flavor in the streusel.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
most valuable tool
Food Scale
Weigh your ingredients using a food scale for the most accurate measurements and easy clean-up!
How to Make Sourdough Discard Coffee Cake
Streusel Topping
Make the crumb topping by mixing flour, brown sugar, and cinnamon in a medium bowl. Stir in the melted butter until it resembles wet sand.
Wet Ingredients
In a large mixing bowl, cream together butter and sugar until light and fluffy (about 3-4 minutes). Mix in the room temperature eggs, vanilla, sour cream, milk, and sourdough discard until well combined.
Dry Ingredients
Fold in the flour, baking powder, baking soda, and salt into the wet ingredients until no dry streaks remain.
Fill the Pan
Pour half of the cake batter into a parchment-lined 9x9" pan and gently spread it into a smooth layer. Sprinkle a thin layer of the streusel mixture over the batter (about ⅓ of it).
Smooth the Top
Carefully spread the remaining batter over the streusel layer by dropping spoonfuls of batter all over and using a spatula to spread it around.
Bake the Cake
Top with remaining streusel and bake at 350°F until the center is firm and a toothpick comes out clean (about 50-55 minutes).
Expert Baking Tips
- Make sure all your ingredients are at room temperature before starting. This prevents the batter from curdling or separating.
- Don't over-mix the batter once you add the flour - this can lead to a tough, dense cake.
- Use an offset spatula to help spread the thick batter evenly in the pan.
- When layering the second half of batter over the streusel, drop small dollops all over rather than trying to spread it from the center.
- Test for doneness by inserting a toothpick in the center - it should come out clean or with just a few moist crumbs.
Common Questions
While you can use fed starter, discard has the best moisture and texture for this recipe.
Make sure your batter is thick enough to support the streusel layer. If your sourdough discard is very liquid, you may need to add a bit more flour to the batter.
This usually happens from over-measuring flour or over-baking. Use a food scale for most accurate measurements, and check your cake a few minutes before the suggested bake time.
Glass pans don't cook as evenly as metal ones, and they're prone to shattering. I highly recommend using a metal cake pan for this recipe!
Yes! This coffee cake stays fresh for a few days and can also be frozen. However, the crumb topping may lose its crunch over time.
I have a hand-me-down starter following King Arthur Baking's recipe. I use regular all-purpose flour with a 1:1:1 ratio of starter:flour:water.
Storage
Room Temperature
This cake is best enjoyed within 2 days, but can be stored in an airtight container for up to 4 days.
Freezing Instructions
Cut individual slices and store them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Sourdough Discard Coffee Cake
Equipment
- 9x9-inch metal cake pan lined with parchment paper
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
Cinnamon Streusel
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) light brown sugar packed
- 1½ tablespoons ground cinnamon
- 6 tablespoons (84 g) unsalted butter measured then melted
Coffee Cake Batter
- 12 tablespoons (168 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup (120 g) sour cream room temperature
- ¼ cup (60 g) whole milk room temperature
- ½ cup (118.29 g) sourdough discard unfed starter
- 1¾ cups (218.75 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F. Grease your metal cake pan and place a strip of parchment paper across it so they fold over the sides (optional: secure with non-painted metal binder clips to hold in place)
- Make the streusel topping by mixing together the flour, brown sugar, and cinnamon in a medium bowl. Stir in the melted butter until it resembles wet sand. Set aside.1 cup all-purpose flour, ¾ cup light brown sugar, 1½ tablespoons ground cinnamon, 6 tablespoons unsalted butter
- In a large bowl, cream together the butter and sugar really well. Mix in the eggs, vanilla extract, sour cream, milk, and sourdough discard really well.12 tablespoons unsalted butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, ½ cup sour cream, ¼ cup whole milk, ½ cup sourdough discard
- Fold the flour, baking powder, baking soda, and salt into the wet ingredients just until combined.1¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Spread half of the cake batter into the bottom of your prepared pan. Sprinkle about ⅓ of the cinnamon streusel mixture over it.
- Drop spoonfuls of the remaining batter evenly over the streusel layer. Carefully spread it out into a smooth layer, and then top with the remaining streusel.
- Bake the coffee cake on your oven's middle rack until a toothpick comes out of the center clean (about 50-55 minutes).
- Let it cool, then lift the parchment sides up to remove the cake from the pan once it's firm enough.
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Ana says
This is one of the best coffee cakes I have ever made! Highly recommend!
Kayla Burton says
Thank you so much, Ana!!
Chris says
Perfect addition to any brunch spread - I love when Kayla makes this!!
Kayla Burton says
Yay you're the best!!