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Sourdough discard coffee cake is buttery and tender with a hint of tang. Sweet vanilla cake, a cozy cinnamon swirl, and a decadent crumb topping make it perfect for brunch, dessert, or holiday breakfasts.
Table of Contents
When I was in undergrad, I would often grab coffee—and sometimes a slice of coffee cake—at the library’s coffee shop on my way to class.
Life was rushed and busy, and while the coffee and cake hit the spot, I’m so thankful for slower mornings now when I don’t have to hit up the coffee shop or drive-thru (though to be fair, I still have hectic mornings sometimes).
On those mornings when I have a little more time, this sourdough discard coffee cake is one of my favorites.
There’s something extra special about a sweet, decadent breakfast. It turns an ordinary morning into something cozy and makes celebrations feel even more festive.
Sometimes, I like to make sourdough bagels, donuts, or homemade Pop-Tarts for breakfast. But what I like about this discard coffee cake recipe is that it doesn’t require kneading or bulk fermenting.
This recipe is a family favorite, and I also love to give it as a gift. In fact, the last time I made it, I took half to my daughter’s preschool for her teachers to enjoy.
I hope you, your family, and your friends enjoy it, too!
(Ps. Check out these 14 sourdough breakfast recipes for more ideas.)
About This Recipe
This recipe is adapted from King Arthur’s Cinnamon Streusel Coffee Cake. I adjusted the ingredients to account for the sourdough discard, and I also reduce the filling to let the cake shine.
Why You’ll Love This Recipe
Sourdough: This recipe utilizes sourdough starter for a subtle touch of tang, and it also helps use up any extra starter you have from your regular feedings.
Absolutely Delicious: A warm buttery cake with a cinnamon swirl and crumble topping. I mean, could this get any more delicious? (The answer is no, it cannot. Haha!)
Simple Ingredients: Sourdough discard coffee cake is made with simple ingredients you likely have on hand.
Make-Ahead Friendly: Like many baked goods, this sourdough discard coffee cake is even better the next day. So it’s perfect for making the day before brunch, holiday breakfasts, or during your Sunday reset.
Ingredients
Sourdough Starter: Use active or inactive sourdough starter. You can use a regular all-purpose starter or even a fresh-milled sourdough starter.
Flour: All-purpose flour makes this coffee cake really light and tender. If you want to swap all-purpose flour for fresh-milled flour, use soft white wheat and increase the amount by 1/4 cup per cup of all-purpose flour in the recipe.
Butter: Unsalted butter is best. If you only have salted butter on hand, it will work just fine. Just reduce the salt in the recipe.
Sour Cream: I prefer full-fat sour cream, but use what you prefer or have on hand.
Milk: Whole milk is my go-to choice, but any reduced-fat milk will also work.
Vanilla: Use store-bought or homemade vanilla extract.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Stand Mixer: I used my KitchenAid stand mixer for this recipe, but a hand mixer will work just fine.
Baking Dish: You’ll need a 9″x 13″ cake pan for this recipe.
Step-by-Step Instructions
Step 1: Gather the ingredients. Preheat the oven to 350° F and grease or line a 9×13-inch cake pan with parchment paper.
Step 2: Make the crumble topping by mixing the sugar, flour, salt, and cinnamon in a medium mixing bowl.
Step 3: Add the melted butter and stir until combined and the texture is crumbly. Set aside.
Step 4: Make the filling by combining the brown sugar and cinnamon in a small bowl. Set aside.
Step 5: In a medium-sized mixing bowl, whisk together the sour cream and milk. It’s okay if there are some lumps. Set aside.
Step 6: In the bowl of a stand mixer, add the butter, salt, granulated sugar, brown sugar, baking powder, and vanilla.
Use the paddle attachment on medium speed to mix the ingredients until they are combined and smooth.
Step 7: Add one egg at a time, and mix on medium speed after each egg. Add the sourdough starter with the last egg. This will help the starter incorporate more easily.
Step 8: Add 1/3 of the flour to the butter mixture. Mix on low speed just until combined.
Step 9: Add 1/3 of the sour cream-milk mixture. Mix on low speed just until combined.
Alternate adding the remaining flour and milk, 1/3 at a time, mixing between each addition. Do not overmix.
Step 10: Pour half of the cake batter into the prepared cake pan. Use a silicone spatula or spoon to spread evenly and to the edges of the pan.
Step 11: Sprinkle the filling evenly on the cake batter in the pan.
Step 12: Spoon large dollops of the remaining batter on top. Try to add the dollops evenly across the pan.
Step 13: Use a table knife to gently swirl and spread the batter to the edges of the pan in a zig-zag pattern, like you would with a marble cake.
Step 14: Sprinkle the crumble topping over the cake.
Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool for 30 minutes or so before serving.
Tips for Success
- For a smaller coffee cake, you can halve this recipe and bake it in an 8″x 8″ baking dish.
- If you are new to sourdough, download my free sourdough starter eBook. You’ll have sourdough discard for this recipe in no time!
- Coffee cake batter is thick, so don’t panic if it seems thicker than a usual cake batter. It’s totally normal!
- Use starter that has been fed within the last day or so. If it’s been sitting around for a few days, it will taste too sour.
- If you want to long-ferment this recipe, make the batter first, but leave out the salt and baking powder. Let it sit at room temp for 8-12 hours. Then, mix in the salt and powder, and follow the remaining instructions.
How To Store
Counter: Store leftover sourdough discard coffee cake covered on the counter for up to 2 days.
Fridge: Leftovers can also be wrapped tightly and stored in the fridge for up to 5 days.
Freezer: You can also freeze leftovers. Just slice and wrap individually for an easy breakfast or treat.
Serving Suggestions
Coffee: Coffee cake and coffee are a natural pair. I love pouring a cup with homemade brown sugar creamer or an egg yolk coffee and sitting down with a cozy slice of sourdough discard coffee cake.
Whipped Cream: For an extra decadent treat, top your coffee cake with a little whipped cream.
Fruit and Yogurt: A small slice of coffee cake with a side of fruit and yogurt makes a filling (and a little more nutritious) breakfast.
Breakfast Meats: I love pairing a sweet treat like this with a side of homemade bacon or breakfast sausage.
Brunch: This recipe can be part of full brunch spread paired with sourdough crepes, pancakes, homemade cottage cheese, and your other favorites.
FAQs
It’s true that coffee cake doesn’t need sourdough to be delicious. But adding sourdough starter gives it a light tang, helps reduce food waste (don’t toss that discard), and makes baking feel a little more fun and creative.
For folks who long-ferment discard recipes, the starter helps metabolize the grains, making them easier to digest.
Yes, just adjust the baking time. Muffins bake faster (about 18–22 minutes), and a loaf will take about 45-50 minutes.
Usually, this is because the butter in the topping was too warm. Use cold butter. You can even stick it in the fridge while you make the rest of the cake.
Let’s Connect!
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More Sourdough Discard Recipes
Sourdough Discard Coffee Cake
Equipment
- 9"x13" cake pan
Ingredients
Crumble Topping
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 6 tablespoons unsalted butter, melted
Cinnamon Filling
- 1/2 cup dark brown sugar, packed
- 1 1/2 tablespoons cinnamon
Cake
- 3/4 cup sour cream
- 1 1/4 cup milk
- 12 tablespoons unsalted butter, softened, but not melted
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/3 cup dark brown sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/3 cup sourdough starter, active or inactive
- 3 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 350° F and grease or line a 9×13-inch cake pan with parchment paper.
Make the Crumble Topping
- In a medium mixing bowl, add the sugar, flour, salt, and cinnamon. Stir to combine.1 cup (200 g) granulated sugar, 1 cup (125 g) all-purpose flour, 1/4 teaspoon (1.5 g) salt, 1 tablespoon (8 g) cinnamon
- Add the melted butter and stir until combined and the texture is crumbly. Set aside.6 tablespoons (84 g) unsalted butter
Make the Filling
- In a small bowl, combine the brown sugar and cinnamon. Set aside.1/2 cup (110 g) dark brown sugar, 1 1/2 tablespoons (12 g) cinnamon
Make the Cake
- In a medium-sized mixing bowl, whisk together the sour cream and milk. It's okay if there are some lumps. Set aside.3/4 cup (173 g) sour cream, 1 1/4 cup (305 g) milk
- In the bowl of a stand mixer, add the butter, salt, granulated sugar, brown sugar, baking powder, and vanilla. Use the paddle attachment on medium speed to mix the ingredients until they are combined and smooth.12 tablespoons (168 g) unsalted butter, 1 teaspoon (6 g) salt, 1 1/2 cups (300 g) granulated sugar, 1/3 cup (73 g) dark brown sugar, 2 1/2 teaspoons (10 g) baking powder, 2 teaspoons (8 g) vanilla extract
- Add one egg at a time, and mix on medium speed after each egg. Add the sourdough starter with the last egg. This will help the starter incorporate more easily.3 large eggs, 1/3 cup (100 g) sourdough starter
- Add 1/3 of the flour to the butter mixture. Mix on low speed just until combined.3 1/4 cup (406 g) all-purpose flour
- Add 1/3 of the sour cream-milk mixture. Mix on low speed just until combined. Alternate adding the remaining flour and milk, 1/3 at a time, mixing between each addition. Do not overmix.
- Pour half of the cake batter into the prepared cake pan. Use a silicone spatula or spoon to spread evenly and to the edges of the pan.
- Sprinkle the filling evenly on the cake batter in the pan.
- Spoon large dollops of the remaining batter on top. Try to add the dollops evenly across the pan.
- Use a table knife to gently swirl and spread the batter to the edges of the pan in a zig-zag pattern, like you would with a marble cake.
- Sprinkle the crumble topping over the cake.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 30 minutes or so before serving.
Notes
- If you are new to sourdough, download my free sourdough starter eBook. You’ll have sourdough discard for this recipe in no time!
- Coffee cake batter is thick, so don’t panic if it seems thicker than a usual cake batter. It’s totally normal!
- Use starter that has been fed within the last day or so. If it’s been sitting around for a few days, it will taste too sour.
- If you want to long-ferment this recipe, make the batter first, but leave out the salt and baking powder. Let it sit at room temp for 8-12 hours. Then, mix in the salt and powder, and follow the remaining instructions.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
This is one of my favorite recipes to make and share with friends and family. It serves plenty, and it is always a crowd pleaser.
I have noticed that many of your recipies call for a fair bit of sugar. I was wondering if you have recipies that have less sugar in them. Thanks, Phyllis
You can reduce the sugar by half in just about any recipe. 🙂
-Rebecca