Description
This Sourdough Discard Coffee Cake combines a soft, moist cake with a thick, buttery cinnamon-brown sugar crumb topping. Sourdough discard adds subtle tang and tenderness, while sour cream keeps every slice moist. It’s an easy way to use unfed discard for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
Coffee Cake Batter
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) sourdough discard, room temperature
- ½ cup (120g) sour cream, room temperature
Cinnamon Crumb Topping
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) packed brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, melted
Optional Vanilla Glaze
- 1 cup (120g) powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Make the crumb topping by combining the flour, brown sugar, cinnamon, and salt in a medium bowl.
- Pour the melted butter into the streusel mixture. Stir gently with a fork until small and large buttery crumbs form. Set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt for the cake batter.
- Add the softened butter and granulated sugar to a large mixing bowl. Beat for 2 to 3 minutes, until light and creamy.
- Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract.
- Add the sourdough discard and sour cream. Mix just until combined.
- Gradually add the dry ingredients to the wet ingredients. Fold gently until no dry streaks of flour remain. Avoid overmixing.
- Spread the batter evenly into the prepared baking dish.
- Sprinkle the cinnamon crumb mixture generously and evenly over the batter. Keep some larger clusters for a bakery-style topping.
- Bake for 35 to 45 minutes, or until the top looks golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
- Place the baking dish on a wire rack and let the Sourdough Discard Coffee Cake cool for at least 20 to 30 minutes before slicing.
- If desired, whisk the powdered sugar, milk, and vanilla together until smooth, then lightly drizzle the glaze over the cooled cake.
- Slice and serve slightly warm or at room temperature.
Notes
- Use unfed sourdough discard; you don’t need to feed your starter before making this recipe.
- Room-temperature eggs, discard, and sour cream combine more smoothly with the softened butter.
- Measure the flour carefully to prevent a dry cake.
- Don’t overmix after adding the dry ingredients.
- Keep the streusel chunky rather than mixing it into fine crumbs.
- Don’t press the crumb topping into the batter.
- Start checking the cake around 35 minutes because oven temperatures vary.
- For cinnamon pecan coffee cake, add ½ cup chopped pecans to the streusel.
- For chocolate chip coffee cake, fold ¾ cup mini chocolate chips into the batter.
- For apple cinnamon coffee cake, fold 1 cup finely diced firm apple into the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Fat: 20g
- Carbohydrates: 53g