Sourdough Discard Coffee Cake

Sourdough Discard Coffee Cake is soft, moist, and topped with a sweet cinnamon crumb. It is a simple and delicious way to use extra sourdough discard. The discard adds moisture and a light richness without making the cake taste sour. This cozy cake is perfect for breakfast, brunch, or a sweet snack with coffee or tea.

Ingredients

For the Cake

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup butter, melted
• 2 large eggs
• ¾ cup milk or buttermilk
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
  For the Cinnamon Streusel
• ¾ cup brown sugar
• ½ cup all-purpose flour
• 1½ teaspoons cinnamon
• ¼ teaspoon salt
• 6 tablespoons cold butter, cubed

Preparation Steps

Step 1: Make the Streusel
In a bowl, mix brown sugar, flour, cinnamon, and salt. Cut in cold butter using a fork or fingers until crumbly. You want small and medium crumbs for the best texture. Place in the fridge while preparing the batter so it stays crumbly.

Step 2: Mix Dry Ingredients
In a large bowl, whisk flour, baking powder, baking soda, and salt. This helps distribute the leavening evenly so the cake rises well.

Step 3: Mix Wet Ingredients
In another bowl, whisk sourdough discard, sugar, melted butter, eggs, milk, and vanilla until smooth. Make sure ingredients are room temperature for easy mixing.

Step 4: Combine Batter
Add dry ingredients into wet ingredients and mix gently just until combined. Do not overmix or the cake may be dense. The batter will be thick and creamy.

Step 5: Assemble
Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 baking dish. Spread half the batter, sprinkle a thin layer of streusel, then add remaining batter and top with all remaining streusel.

Step 6: Bake
Bake 35–45 minutes until a toothpick comes out clean from the center. Let cool before slicing so the crumb sets nicely.

Variations

• Add chopped walnuts or pecans to streusel
• Mix in blueberries or diced apples
• Add a light powdered sugar glaze
• Use brown butter for deeper flavor
• Sprinkle extra cinnamon sugar on top

Cooking Notes

• Always use cold butter for the streusel so you get a crumbly bakery-style topping instead of a melted layer
• If your discard is very thick, you can add 1–2 tablespoons milk to loosen the batter slightly
• Check the center of the cake because the crumb topping can look done before the inside is baked
• If the top browns too fast, loosely cover with foil in the last 10 minutes
• Let the cake cool at least 20–30 minutes so it slices cleanly and holds shape

Serving Suggestions

• Serve slightly warm so the crumb topping is soft and aromatic
• Pair with hot coffee, latte, or tea for a cozy bakery-style treat
• Add a dusting of powdered sugar for a pretty finish
• Serve with fresh berries on the side for brunch
• Add a spoon of whipped cream for dessert-style serving

Tips

• Use discard that is no more than a week old for the best flavor
• Do not overmix once flour is added to keep the cake tender
• Line your pan with parchment for easy lifting and clean slices
• Store covered at room temperature to keep it moist
• Warm slices 10–15 seconds in the microwave to make them taste fresh-baked

Prep Time / Cooking Time / Total Time

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Nutritional Information (Approx.)

• Calories: 320
• Carbs: 48g
• Fat: 13g
• Protein: 5g

FAQs

Does it taste sour?
No, the discard adds moisture, not sour flavor.
Can I freeze it?
Yes, wrap slices and freeze up to 2 months.

How to store?
Keep covered at room temp 2–3 days or refrigerate 5 days.

Can I double it?
Yes, bake in a 9×13 pan and adjust time.

Conclusion

Sourdough Discard Coffee Cake is soft, cozy, and full of cinnamon flavor. It is easy to make and perfect for using extra discard. With its moist texture and crumb topping, it is a recipe you will bake again and again.