Why You’ll Love This Recipe

This sourdough discard coffee cake is not your average coffee cake. The addition of sourdough discard gives it an extra depth of flavor and moisture, while the cinnamon filling creates an irresistible swirl throughout. Topped with a buttery streusel, it’s the perfect balance of sweet and cinnamon-spiced, with a satisfying crunch on top. Whether served with a cup of coffee in the morning or as a sweet treat after dinner, this cake is sure to be a hit!

Ingredients

For the Sourdough Coffee Cake Batter:

½ cup unsalted butter, softened to room temperature
1 ¼ cups white sugar
2 tsp pure vanilla extract
2 large eggs (room temperature)
1 cup whole milk
1 cup sourdough discard (or active starter, fed or unfed)
4 tsp baking powder
3 cups all-purpose flour (spoon & leveled)

For the Cinnamon Sugar Filling & Topping:

1 ¼ cups brown sugar, packed
5 tbsp all-purpose flour
4 tsp ground cinnamon (use fresh, high-quality cinnamon)
6 tbsp unsalted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Method

1. Make the Cinnamon Streusel

In a medium bowl, stir together brown sugar, 5 tbsp of flour, and cinnamon.
Pour in melted butter and mix with a fork until crumbly. Set aside.

2. Preheat & Cream the Butter and Sugar

Preheat the oven to 375°F (190°C).
In a large bowl, cream the softened butter and white sugar on medium-high for 2-3 minutes until light and fluffy.

3. Add the Liquids

Scrape down the bowl and mix in vanilla extract, eggs, whole milk, and sourdough discard just until combined into a smooth, pourable mixture.

4. Finish the Batter

Add the baking powder and flour to the mixture. Mix on low speed until the flour is just incorporated. Be careful not to overmix.

5. Assemble the Cake

Grease a 9×13-inch baking pan.
Spread half of the batter evenly in the pan.
Sprinkle half of the cinnamon streusel mixture over the batter.
Gently spread the remaining batter over the streusel, then top with the remaining streusel.

6. Bake

Bake the coffee cake for 40-45 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 20-30 minutes before slicing.

Notes

Efficiency tip: The total time for this recipe is just over an hour, most of which is hands-off. Brew your coffee while it bakes, and let the crumb set before slicing for clean pieces.

Servings and Timing

This recipe makes 12 slices and takes approximately:

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

Nuts: Add ½ cup of chopped walnuts or pecans to the streusel for extra crunch and flavor.
Fruit: Add a layer of sliced apples or berries between the layers of batter for a fruity twist.
Spice It Up: Add a pinch of ground nutmeg or allspice to the cinnamon for a deeper flavor.

Storage/Reheating

Storage: Store the coffee cake in an airtight container at room temperature for up to 3 days.
Reheating: To reheat, place slices in the microwave for 15-20 seconds or heat in the oven at 350°F for 5-10 minutes.

FAQs

1. Can I use a different type of flour?

You can use whole wheat flour for part of the flour, but it may change the texture slightly. I recommend using 1-2 cups of whole wheat flour and the rest all-purpose for the best results.

2. Can I use a different type of sugar?

You can substitute granulated sugar for the brown sugar in the filling and topping if preferred, but it will change the flavor slightly as brown sugar gives a rich, molasses-like flavor.

3. Can I make this recipe without sourdough discard?

Yes! If you don’t have sourdough discard, you can substitute it with an equal amount of buttermilk or yogurt for added moisture and tang.

4. How do I make sure the coffee cake is moist?

The sourdough discard helps with moisture, but don’t overbake the cake. Be sure to check for doneness with a toothpick around the 40-minute mark.

5. Can I freeze this coffee cake?

Yes! To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and foil before freezing. When ready to eat, let it thaw overnight in the fridge, or heat individual slices in the microwave.

6. Can I add icing on top?

Yes, a simple glaze made with powdered sugar and milk would pair perfectly with the cinnamon flavor, or even a cream cheese frosting for a more indulgent treat.

7. How do I prevent the streusel from sinking into the batter?

To prevent the streusel from sinking, make sure your batter is thick and spreadable. Also, don’t overmix it after adding the flour—just mix until combined.

8. Can I use a different type of milk?

Yes, you can use any milk you prefer (dairy or non-dairy). Almond milk, oat milk, or coconut milk all work well in this recipe.

9. How do I know when the coffee cake is done?

The coffee cake is done when the top is golden, and a toothpick inserted into the center comes out clean. If you notice the edges browning too much before the center is cooked, cover the cake with foil and continue baking.

10. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just as well for this recipe. Just be sure to mix gently when adding the flour to avoid overmixing the batter.

Conclusion

The Best Sourdough Discard Coffee Cake combines the tangy goodness of sourdough with a sweet, cinnamon-spiced filling and a crunchy streusel topping. It’s the perfect balance of flavors and textures, and the best part is, it’s incredibly easy to make! Whether you’re serving it for breakfast, brunch, or dessert, this cake is sure to be a crowd-pleaser every time.

The Best Sourdough Discard Coffee Cake

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This fluffy, cinnamon-swirled coffee cake uses sourdough discard to create a moist, flavorful batter topped with a crunchy streusel. It’s perfect for breakfast, brunch, or dessert, and easy to make for any occasion.

Author: Amy
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 slices
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

In a medium bowl, mix brown sugar, 5 tbsp of flour, and cinnamon. Pour in melted butter and mix until crumbly. Set aside.
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking pan.
Cream softened butter and white sugar on medium-high until light and fluffy (2-3 minutes). Scrape the bowl and mix in vanilla extract, eggs, milk, and sourdough discard just until combined.
Add baking powder and flour. Mix on low speed until just incorporated.
Spread half of the batter in the pan, top with half of the cinnamon streusel mixture. Spread remaining batter over and top with the rest of the streusel.
Bake for 40-45 minutes until golden and a toothpick inserted into the center comes out clean. Let cool for 20-30 minutes before slicing.