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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.

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

6 tbsp unsalted butter, melted

Instructions

  1. In a medium bowl, mix brown sugar, 5 tbsp of flour, and cinnamon. Pour in melted butter and mix until crumbly. Set aside.
  2. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking pan.
  3. 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.
  4. Add baking powder and flour. Mix on low speed until just incorporated.
  5. 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.
  6. 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.

Notes

The total time is just over an hour, mostly hands-off. Brew coffee while the cake bakes for a perfect pairing.

Make sure your batter is thick enough so the streusel doesn’t sink during baking.

Nutrition

Find it online: https://chocolatecoveredamy.com/the-best-sourdough-discard-coffee-cake/