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.
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.
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.
How it’s made
- Here are some step by step photos of the process.
- Cream the butter and sugar. Add eggs, vanilla, sourdough discard and yogurt until smooth.
- In a separate bowl, whisk together the dry ingredients, then gradually fold them in, alternating with the milk.
- Cover tightly and refrigerate the batter overnight if fermenting.
- Make the middle layer crumb by mixing brown sugar, cinnamon, and flour in a small bowl.
- In another bowl, make the topping by combining brown sugar, flour, and cinnamon, then cutting in cold butter until crumbly.
- Scoop half the batter into a lined 8×8 inch pan.
- Add on all of the middle crumb mixture (the one without butter.)
- Scoop on the remaining batter and carefully spread it out.
- Pile on the top crumb mixture. It might feel like a lot but it will compact in the oven.
- 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.
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.
Sourdough Discard Coffee Cake
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.
I hope you love this recipe as much as I do! 🙂