The Best Sourdough Discard Coffee Cake Recipe
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If you have sourdough discard to use up, you need to try this sourdough discard coffee cake recipe! It is a moist coffee cake and packed with cinnamon flavor from a crumb layer in the center of the coffee cake as well as on top. The sourdough discard adds just a touch of sourdough flavor, while providing moisture to this easy coffee cake.
This coffee cake is sweet, tangy, moist and so addictive. You will only need a handful of ingredients and about 15 minutes of prep time to make this sweet breakfast treat that to enjoy with a cup of coffee.
Why you will love this sourdough discard coffee cake recipe
Easy: This recipe is so easy to make and only takes about 15 minutes to prep to get it into the oven! And it smells amazing while it is baking!
Uses discard: I hate to waste my sourdough discard. Recipes like this coffee cake are great ways to reduce waste while creating a tasty treat. This is my go-to sourdough discard recipe because the whole family loves it.
Flavorful: This coffee cake has a cinnamon sugar layer in the center and a crumb topping, giving this sourdough coffee cake so much flavor. Plus, the discard adds just a touch of sourdough tanginess, making this coffee cake so delicious.
Moist: The added sourdough discard and sour cream keep this coffee cake recipe moist and tender! The cake will not dry out even days after baking.
Ingredients and variations
Sourdough discard: You will need 1/2 cup of unfed and inactive sourdough starter.
Oil: A neutral oil, such as avocado, canola or vegetable oil help keep the coffee cake moist.
Eggs: Two eggs help provide structure.
Milk: Adds to the moisture of the cake. You can use any percent milk you wish. I use 2 percent for my coffee cake recipes.
Sour Cream: Sour cream adds moisture to the coffee cake. You can swap for yogurt if needed.
Vanilla: Provides flavor to the coffee cake batter.
Sugar: Gives the coffee cake the perfect touch of sweetness.
All-Purpose Flour: A simple all-purpose flour is used for the batter.
Salt: Enhances the flavors.
Baking powder and baking soda: The leavening agents used to help the cake rise.
Crumb topping: The cinnamon center of the coffee cake and crumb topping is made up of all-purpose flour, brown sugar, cinnamon and butter.
How to make sourdough coffee cake
- Preheat the oven to 350 degrees F. Grease a 8-inch spring form baking pan or 8-inch round or square baking pan.
- In a medium mixing bowl, combine 1 1/3 cup all-purpose flour, salt and baking powder, and baking soda. Stir together and set aside.
- Add the eggs and sugar in a separate large mixing bowl. Beat together with a hand mixer for about 30 seconds. Add in the sourdough discard, oil, milk sour cream, and vanilla extract. Beat together until fully combined.
- Add the dry ingredients into the wet. Mix together until just combined, be careful not to overmix.
- To make the cinnamon center and crumb topping, add the flour, brown sugar and cinnamon together in a medium bowl and whisk together. Add in the cold butter. Using a pastry cutter or fork, but the cold butter into the flour mixture until it has broken down into small pieces, close to resembling sand.
- Pour about 2/3 of the sourdough discard batter to the greased spring form pan. Spread out evenly. Sprinkle over half of the crumb mixture. Add the remaining batter, and carefully spread out evenly. Sprinkle over the remaining crumb topping.
- Bake in the oven for 40-45 minutes, or until the batter is fully set. A toothpick will come out clean when done.
- Let cool and enjoy!
What is sourdough discard?
Sourdough discard is the extra starter that is removed prior to feeding the sourdough starter. It is inactive and unfed starter that is often thrown out. However, instead of tossing the discard out, you can place it into a air tight container and store it in the fridge. This keeps the discard from going bad and allows you to bake with it when it is convenient for you.
You can safely store the discard in the in the fridge for 1-2 weeks. I try to use any I have in the fridge within one week if possible.
Benefits of baking with sourdough discard
Why use sourdough discard for baking? There are few reasons why you should hang onto that starter instead of tossing it in the trash.
First of all, you do not have to waste the flour that was used in the starter! Flour can be costly, and this allows for you to have no waste! Plus, it reduces the amount of flour you will need to use a recipe!
Secondly, it adds a touch of that sourdough tanginess to baked goods. The flavor is GOOD with muffins, pancakes, waffles., cookies, crackers and coffee cake!
Do you need sourdough discard to make this coffee cake
Yes, you do need sourdough discard for this recipe. The recipe is built around the discard, and leaving it out would not work. The flour and liquid ratio is adjusted for the added discard.
If you do not have sourdough discard, I have a ton of coffee cake recipes that do not use sourdough discard that you can try!
Does coffee cake have coffee in the recipe?
No, despite the name coffee cake, the recipe typically does not contain any coffee. It gets the name coffee cake because it is traditionally served with coffee. And I can fully attest that this sourdough coffee cake is a match made with a cup of coffee in the morning!
Expert tips
- You can use the sourdough discard cold right from the fridge. No need to warm up prior adding to the batter.
- When adding the dry and wet ingredients together, stir until just combined and be careful to not overmix. Overmixing can cause the cake to be dense.
- You might need a spatula, icing spatula or regular spatula to gently spread out the cake batter after adding it over the cinnamon sugar center. The batter is not too thick, but it will need a little encouragement to spread out evenly.
- Be careful to not over bake the coffee cake. You will want to pull the cake from the oven just as the batter is set and toothpick comes out clean.
- You can store this coffee cake on the counter at room temperature in an airtight container for about 2 days or 3-4 in the refrigerator.
If you give this sourdough discard coffee cake recipe a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking. I hope you love this sourdough coffee cake as much as we do!
The Best Sourdough Discard Coffee Cake Recipe
Ingredients
- 1/2 C. Sourdough discard
- 1/2 C. Oil (avocado, canola or vegetable oil)
- 2 eggs
- 1/2 C. Milk
- 1/2 C. Sour cream
- 2/3 C. Sugar
- 1 tsp. Vanilla
- 1 1/3 C. All-purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
Crumb topping and Center:
- 3/4 C. All-purpose Flour
- 1/2 C. Brown sugar
- 1 Tbsp. Cinnamon
- 6 Tbsp. Cold butter (cut into small pieces)
Instructions
- reheat the oven to 350 degrees F. Grease a 8-inch spring form baking pan or 8-inch round or square baking pan.
- In a medium mixing bowl, combine 1 1/3 cup all-purpose flour, salt and baking powder, and baking soda. Stir together and set aside.
- Add the eggs and sugar in a separate large mixing bowl. Beat together with a hand mixer for about 30 seconds. Add in the sourdough discard, oil, milk sour cream, and vanilla extract. Beat together until fully combined.
- Add the dry ingredients into the wet. Mix together until just combined, be careful not to overmix.
- To make the cinnamon center and crumb topping, add the flour, brown sugar and cinnamon together in a medium bowl and whisk together. Add in the cold butter. Using a pastry cutter or fork, but the cold butter into the flour mixture until it has broken down into small pieces, close to resembling sand.
- Pour about 2/3 of the sourdough discard batter to the greased spring form pan. Spread out evenly. Sprinkle over half of the crumb mixture. Add the remaining batter, and carefully spread out evenly. Sprinkle over the remaining crumb topping.
- Bake in the oven for 40-45 minutes, or until the batter is fully set. A toothpick will come out clean when done.
- Let cool and enjoy!
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
