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Sourdough Discard Coffee Cake

This sourdough discard coffee cake is soft and moist with a double cinnamon crumb. I’ve layered it in the middle of the cake to make a pretty swirl and also piled it on top for a buttery, crispy crunch.

A close-up of a slice of sourdough coffee cake with a crumbly cinnamon topping and visible swirl. The cake is moist and fluffy, with a fork shown in the foreground and more cake pieces blurred in the background.

I love cake as a way to use sourdough discard. I ferment my batter overnight (though this is optional), and it makes the cake itself slightly less sweet which pairs perfectly with the layers of sweet cinnamon crumb. It also brings a better texture I reckon, as the long fermentation helps to break down the gluten and starches and it makes a softer, more tender crumb. It brings a deeper flavour profile too. I do this for my sourdough strawberry muffins and sourdough lemon loaf too.

Don’t have your own sourdough starter yet? Learn to make a homemade sourdough starter.

A close-up of sliced sourdough coffee cake pieces with a crumbly brown topping on parchment paper. One piece has a bite taken out, and a fork with crumbs is in the foreground. The cake is light and fluffy with a cinnamon swirl.

Ingredients you’ll need

Find all the ingredient amounts for this sourdough discard coffee cake listed in the printable recipe card at the bottom of the post. Here is a rundown of what’s needed. 

  • Sourdough discard starter. Unfed leftover sourdough discard works best. This is acidic, and it helps to create a tender cake.
  • Butter. Unsalted or salted, enriches the batter and makes so flavourful. It’s also in the top layer of crumb to make it crisp up.
  • Granulated sugar and brown sugar. Granulated goes in the cake but brown sugar is in the cinnamon crumb.
  • Dry ingredients. ​All-purpose flour, baking powder, cinnamon and salt.
  • Large eggs. Add structure and moisture to the batter.
  • Natural yogurt and milk. This adds moisture and acid to the batter. You can sub the yogurt with buttermilk if you like.

How it’s made

  1. Here are some step by step photos of the process.
An electric mixer blends a creamy, yellow batter in a glass bowl. The batter is partially mixed, with visible white creamy swirls, suggesting ingredients are being combined for baking.
  1. Cream the butter and sugar. Add eggs, vanilla, sourdough discard and yogurt until smooth.
A close-up of a person mixing cake batter in a glass bowl with a white and pink spatula. The batter looks creamy and smooth, indicating it is well-mixed, ready for baking.
  1. In a separate bowl, whisk together the dry ingredients, then gradually fold them in, alternating with the milk.
  1. Cover tightly and refrigerate the batter overnight if fermenting.
A glass bowl filled with finely ground cinnamon sugar crumbs on a light grey surface. The crumbs are an even, sandy texture, ready for use in recipes like pie crusts or cheesecakes.
  1. Make the middle layer crumb by mixing brown sugar, cinnamon, and flour in a small bowl.
Close-up of a clear glass bowl filled with crumbled streusel topping. The mixture is light brown, with a crumbly texture and some small clusters.
  1. In another bowl, make the topping by combining brown sugar, flour, and cinnamon, then cutting in cold butter until crumbly.
A close-up of a metal bowl filled with creamy, light-colored batter. A metal scoop is partially submerged in the soft mixture, suggesting its ready to be used for portioning or baking.
  1. Scoop half the batter into a lined 8×8 inch pan.
Baking tray lined with brown parchment paper, filled with a layer of crumbled mixture. The mixture appears coarse and is evenly spread across the tray. The background is a light-colored surface.
  1. Add on all of the middle crumb mixture (the one without butter.)
Close-up of a baking tray lined with parchment paper, filled with creamy batter being spread with a silver knife. The batter appears smooth and light, ready for baking. The tray rests on a light surface.
  1. Scoop on the remaining batter and carefully spread it out.
A hand pressing into a crumbly brown mixture in a parchment-lined baking pan, likely preparing a dessert crust or topping.
  1. Pile on the top crumb mixture. It might feel like a lot but it will compact in the oven.
  1. Bake in the oven for around an hour until a skewer inserted in the middle comes out clean.

Storing Instructions

Store the sourdough coffee cake in an airtight container for up to 4 days. If you want to keep it longer, store in the fridge for up to a week. Warm slices slightly before serving to soften them.

Freezer: Wrap individual slices or the whole cake tightly and place them in an airtight container. Freeze for up to 3 months. Thaw at room temperature or reheat in the oven for a few minutes.

Close-up of sliced sourdough coffee cake with a crumbly cinnamon topping and a swirl of cinnamon within.

FAQs

Can I skip the overnight fermentation?
Yes! The cake will still turn out delicious, but fermenting enhances the flavor and texture.

Can I use active sourdough starter instead of discard? Yes, but that starter will be less acidic so it will change the texture of the cake a bit and might be less tender.

Can I bake this in a different pan? You can also bake this in a round 9-inch cake pan.

If fermenting overnight, does the batter need to come room temperature before baking? Nope, it can be added to the cake pan right out of the fridge and baked.

A close-up of a slice of sourdough coffee cake with a crumbly streusel topping and a cinnamon swirl in the middle. The cake appears moist and fluffy, with a golden-brown crust and visible sugar crystals.

Sourdough Discard Coffee Cake

Elien Lewis
This sourdough discard coffee cake is soft and moist with a double cinnamon crumb. I’ve layered it in the middle of the cake to make a pretty swirl and also piled it on top for a buttery, crispy crunch.
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Course cake
Cuisine American
Servings 16
Calories 176 kcal

Ingredients
 
 

Cake batter

  • 200 g granulated sugar
  • 113 g butter softened to room temperature
  • 1 teaspoon vanilla paste or extract
  • 2 large eggs room temperature
  • 100 g sourdough discard room temperature
  • 120 g natural yogurt room temperature
  • 190 g all-purpose flour
  • 2 tsp baking powder
  • ¾ teaspoon salt
  • 120 g milk room temperature

Middle crumb layer

  • 50 g soft brown sugar
  • 32 g all-purpose flour
  • 1 teaspoon ground cinnamon

Top crumb layer

  • 100 g soft brown sugar
  • 55 g butter cold
  • 65 g all-purpose flour
  • 2 Tsp ground cinnamon
  • Pinch salt

Instructions
 

Make the Cake Batter

  • In a large mixing bowl with an electric mixer, beat the softened butter, sugar and vanilla together until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl as needed.
  • Add the eggs one at a time, mixing well after each addition. Whisk in the sourdough starter and yogurt.
  • In a separate bowl, whisk together the flour, salt, and baking powder. Fold the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined.

Ferment the Batter (Optional)

  • If fermenting overnight, cover the bowl and refrigerate. The next day you don’t need to let the batter come to room temperature before continuing.

Prepare the Crumb Fillings

  • Middle layer crumb: In a small bowl, whisk together the brown sugar, cinnamon, and flour for the middle layer. Set aside.
  • Top crumb: In a separate bowl, prepare the topping by combining the brown sugar, flour, and cinnamon. Cut in the cold butter using a fork, pastry cutter, or your fingers until the mixture forms pea-sized crumbs.

Assemble the Coffee Cake

  • Preheat the oven to 180°C (350°F) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
  • Spread half of the batter evenly into the prepared pan.
  • Sprinkle the middle layer crumb evenly over the batter. Gently spread the remaining batter on top, being careful not to disturb the crumb layer beneath.
  • Evenly sprinkle the all the cold butter crumb topping over the surface.

Bake

  • Place the cake in the preheated oven and bake for around 50-60 minutes until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Once cooled, slice and enjoy! The cake can be served as is or with a drizzle of glaze for extra sweetness.

Notes

  • Measurements: I provide US cup measurements for convenience, but I personally test all my recipes in grams for accuracy. The cup conversions are approximate, so for the best results, use a kitchen scale.
  • Baking Powder Freshness: If your cake isn’t rising properly, check that your baking powder is fresh. 
  • Overnight Fermentation: While optional, fermenting the batter overnight improves flavour and texture. If skipping, you can bake the cake right after mixing.
  • Ingredient Temperature: Make sure all your ingredients are at room temperature before mixing to ensure a smooth batter and even baking.

Nutrition

Serving: 1sliceCalories: 176kcalCarbohydrates: 37gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 25mgSodium: 194mgPotassium: 87mgFiber: 1gSugar: 23gVitamin A: 65IUVitamin C: 0.1mgCalcium: 84mgIron: 1mg
Keyword Sourdough, Sourdough Discard
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5 from 1 vote

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