Sourdough Discard Coffee Cake
This delicious sourdough discard coffee cake features a tender crumb, warm cinnamon flavors, and a buttery streusel topping. Perfect for breakfast or brunch, it’s a cozy, crowd-pleasing treat that makes the most of your starter.
Equipment
- Kitchen scale with a paddle attachment (please weigh your ingredients for best results)
- Stand Mixer (or large bowl with a hand mixer)
- Loaf Pan
- Parchment Paper
- medium bowl for mixing dry ingredients
- Small bowl for mixing the streusel
Ingredients
For sourdough cake
- ¾ cup unsalted butter room temperature, 169g
- 1 ¼ cups granulated sugar 250g
- 3 eggs room temp
- ½ cup sourdough discard 150g
- ⅓ cup sour cream 85g
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ¼ teaspoon salt omit if using salted butter
- 1 ¼ cups all-purpose flour 150g
For cinnamon streusel
- 1 cup flour 120g
- 1 cup brown sugar 220g
- 1 tablespoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon nutmeg
- 8 tablespoons unsalted butter melted and cooled so it isnt hot
- pinch salt
For the vanilla glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F and line a 9″x5″ loaf pan with parchment paper or grease it with butter or oil.
- Make your cinnamon streussel by adding melted and cooled butter to your flour, sugar, and spices. Set aside.1 cup flour, 1 cup brown sugar, 1 tablespoon cinnamon, ½ teaspoon cardamom, ½ teaspoon nutmeg, 8 tablespoons unsalted butter, pinch salt
- Combine butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Scrape down the sides of the bowl.¾ cup unsalted butter, 1 ¼ cups granulated sugar
- Add in eggs one at a time on medium-low speed until combined. Add each egg one at a time.3 eggs
- Scrape the sides of your bowl again, and beat in the remaining wet ingredients. In a separate bowl, whisk together the dry ingredients.½ cup sourdough discard, ⅓ cup sour cream, 1 teaspoon vanilla
- On low speed, add the dry ingredients into the wet ingredients a little at a time.1 teaspoon baking powder, ¼ teaspoon salt, 1 ¼ cups all-purpose flour
- Pour half of the cake batter into a loaf pan, and spread it evenly. Cover the batter entirely with half of the cinnamon streusel. Layer the remaining cake batter on top of the streusel and then finish it off with the remaining streusel. There will be two cake layers and two streusel layers total.
- Bake on the middle rack of your preheated oven for 55 to 60 minutes. You'll know when the cake is ready when it is lightly firm on top and the coffee cake doesn't jiggle when you wiggle the pan slightly.
- While the cake is cooling, make your glaze by mixing powdered sugar, vanilla, and milk.1 cup powdered sugar, ½ teaspoon vanilla extract, 2 tablespoons milk
- Allow it to cool completely before topping with the glaze. I recommend letting the glaze to set before serving for best results.
Notes
- Weigh your ingredients for best results! I can't recommend this enough. Kitchen scales are easy to find, affordable, and beneficial to your baking journey. It is the best way to make sure your recipes turn out as accurately as possible. See my "equipment" section above for links to scales I recommend.
- Don't over-mix your batter! Overmixing can negatively affect the rise of your cake, making it more dense.
- For best results, store in an airtight container refrigerated or at room temperature for 3-5 days. Sourdough coffee cake can be frozen for up to 3 months, however, the streusel will be significantly softer after being thawed. It will be very yummy still, though!
Nutrition
Calories: 571kcalCarbohydrates: 81gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 115mgSodium: 133mgPotassium: 105mgFiber: 1gSugar: 59gVitamin A: 832IUVitamin C: 0.1mgCalcium: 81mgIron: 2mg
Tried this recipe?Let us know how it was!
