Introduction

This Sourdough Discard Coffee Cake is a delicious way to use your sourdough starter discard while creating a tender, cinnamon-spiced treat. Perfect for breakfast or an afternoon snack, it’s simple to make and full of comforting flavors.

Sourdough Discard Coffee Cake Recipe - Recipe Image

Ingredients

1 cup sourdough discard
1 cup all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
2 tsp ground cinnamon
2 large eggs
1 tsp vanilla extract
½ tsp salt
½ cup melted unsalted butter
Optional: Toppings (nuts or streusel)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
Step 3: Make a well in the center of the dry ingredients and add the melted butter, eggs, sourdough discard, and vanilla extract. Stir gently until just combined; avoid overmixing.
Step 4: If you’re using toppings, mix them separately with a little cinnamon and sugar for added flavor.
Step 5: Pour the batter into the prepared pan and smooth the top evenly. Sprinkle toppings over the batter if desired.
Step 6: Bake for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm or cooled, as you prefer.

Tips & Variations

For extra texture, sprinkle chopped nuts like walnuts or pecans on top before baking.
Streusel topping made from flour, butter, cinnamon, and sugar adds a delightful crunch.
Use a stand mixer or hand mixer to combine ingredients for a smoother batter, but be careful not to overmix.
If you don’t have sourdough discard, plain yogurt can be a substitute for a similar moisture and tang.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use discard because active starter can affect the dough’s rise and texture. Discard is more neutral and ideal for quick cakes like this.

Can I make this coffee cake gluten-free?

You can try substituting with a gluten-free all-purpose flour blend that contains xanthan gum, but results may vary. Adjust baking time as needed.

Sourdough Discard Coffee Cake Recipe

Print Recipe

★★★★★

5 from 135 reviews

This Sourdough Discard Coffee Cake is a delightful way to use up your sourdough discard while creating a moist, tender cake with warm cinnamon flavors. Perfect for breakfast or an afternoon treat, it features a balanced blend of cinnamon and sugar with a buttery, soft crumb.

Author: Tara
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 9 servings (cut into 3x3 squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 cup sourdough discard
1 cup all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
2 tsp ground cinnamon
2 large eggs
1 tsp vanilla extract
½ tsp salt
½ cup melted unsalted butter

Optional Toppings

Nuts (such as walnuts or pecans)
Streusel topping (made with cinnamon and sugar)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
Combine Wet Ingredients: Create a well in the center of the dry ingredients, then add the melted unsalted butter, eggs, sourdough discard, and vanilla extract. Stir gently until the batter is just combined; avoid overmixing to keep the cake tender.
Prepare Optional Toppings: If using, mix nuts or streusel with additional cinnamon and sugar separately.
Pour and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Spread the optional toppings evenly over the batter if desired. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely. Serve warm or at room temperature for best flavor.

Notes

Using sourdough discard adds a subtle tang and helps reduce waste.
For extra texture, sprinkle nuts or streusel topping over the batter before baking.
Ensure not to overmix the batter to maintain a light, fluffy cake.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
This coffee cake pairs wonderfully with a cup of coffee or tea.

Keywords: sourdough discard coffee cake, coffee cake recipe, sourdough discard recipe, cinnamon coffee cake, easy baking, breakfast cake