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.
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
Tried this recipe?Let us know how it was!