Sourdough Discard Coffee Cake

5 from 2 votes

Turn ½ cup of your sourdough discard into this easy coffee cake! It's a soft and fluffy vanilla cake layered with a delicious cinnamon streusel topping!

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: slices

Calories: 419kcal

Author: Kayla Burton

Equipment

9x9-inch metal cake pan lined with parchment paper
Mixing bowls
Measuring spoons
Scale/measuring cups
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.

Notes

Sourdough Discard: This is leftover sourdough starter that does not get fed. My sourdough starter is a 1:1:1 ratio made with all-purpose flour.

Storage: This cake is best eaten within 2 days but can be stored in an airtight container at room temperature for up to 4 days, or in the freezer for up to 2 months (thaw at room temperature).

Nutrition