The Best Sourdough Discard Coffee Cake Recipe

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!