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Sourdough Discard Coffee Cake Recipe

Sourdough Discard Coffee Cake

Steven
This sourdough discard coffee cake turns leftover starter into a warmly spiced, incredibly tender cake layered with buttery cinnamon streusel throughout and piled on top.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American
Servings 9 slices
Calories 435 kcal

Equipment

  • 9x9 inch square baking pan - or 9-inch round cake pan
  • Parchment paper
  • Kitchen scale - recommended for accuracy
  • Large mixing bowls - 2 needed
  • Medium mixing bowl
  • Rubber spatula
  • Whisk
  • Pastry cutter - or fork, for streusel
  • Electric hand mixer - optional, but helpful
  • Measuring cups and spoons
  • Toothpick - or cake tester

Ingredients
  

  • 1 cup all-purpose flour - 125g
  • 1 cup light brown sugar - 200g, packed
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter - 115g, cold and cubed
  • 1/2 cup chopped pecans - 60g, optional but recommended

For the Cake

  • 1/2 cup unsalted butter - 115g, softened to room temperature
  • 3/4 cup granulated sugar - 150g
  • 2 large eggs - room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sourdough discard - 120g, unfed, room temperature
  • 3/4 cup full-fat sour cream - 180g
  • 1 1/2 cups all-purpose flour - 190g
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Optional Vanilla Glaze

  • 1 cup powdered sugar - 120g
  • 2-3 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving overhang on two sides.
  • Whisk flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter until pea-sized crumbs form. Stir in pecans if using. Refrigerate while making batter.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl until well combined.
  • Beat softened butter and granulated sugar with a hand mixer for 2-3 minutes until pale and fluffy.
  • Add eggs one at a time, beating well after each, then mix in vanilla extract until combined.
  • Stir in sourdough discard and sour cream until smooth and creamy.
  • Gently fold dry ingredients into wet mixture with a spatula until just combined, being careful not to overmix.
  • Spread half of batter in prepared pan, sprinkle with half the streusel, top with remaining batter, and finish with remaining streusel on top.
  • Bake for 40-45 minutes until a toothpick inserted in center comes out clean or with just a few moist crumbs.
  • Cool in pan on a wire rack for 20 minutes before lifting out to cool completely.
  • For glaze, whisk powdered sugar, vanilla, and heavy cream until smooth and drizzle over cooled cake.
  • Lift cake from pan using parchment overhang, slice into 9 squares, and serve at room temperature.

Notes

  • Cold butter for streusel: Cold butter is the key to a properly crumbly, crunchy streusel topping. If you use softened or melted butter, the streusel will bake into a flat, greasy layer instead of a chunky one.
  • Don't overmix: Once the flour goes in, mix only until the dry streaks disappear. Overmixing builds gluten and leads to a dense, tough crumb.
  • Room-temperature ingredients: Softened butter, room-temp eggs, and room-temp sourdough discard all combine more smoothly and create a better emulsified batter.
  • Use full-fat sour cream: The fat content in full-fat sour cream adds richness and moisture. Low-fat sour cream contains more water and can negatively affect the texture.
  • Refrigerate streusel: While you make the batter, keep the streusel cold. This prevents the butter from melting and helps it stay chunky during baking.
  • Use the toothpick test: Ovens vary, so start checking at 38 minutes. A toothpick with moist crumbs (not wet batter) means it's done.
  • Weigh your flour: Scooping flour directly from the bag packs it down and can lead to too much flour, drying the cake out. Spooning into a measuring cup or using a scale is more accurate.
  • Substitute for sour cream: Full-fat plain Greek yogurt is the best substitute and can be swapped in a 1:1 ratio. Whole milk buttermilk also works, though the batter will be slightly thinner.
  • Storage: Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months.
  • Variations: Try adding 1 cup of blueberries, a diced apple, or 1/2 cup of chocolate chips to the batter for a different twist.
Keyword cinnamon coffee cake, sourdough coffee cake, sourdough discard coffee cake, sourdough discard recipe, sourdough discard streusel cake