Sourdough Discard Coffee Cake

Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment or grease it well.
Make the streusel: Stir the melted, cooled butter into the flour, brown sugar, cinnamon, cardamom, nutmeg, and salt until clumpy. Set aside.
120 g all-purpose flour, 220 g brown sugar, 1 Tbsp cinnamon, ½ tsp cardamom, 113 g unsalted butter, ½ tsp nutmeg
In a stand mixer, beat the butter and granulated sugar until light and fluffy. Scrape down the bowl.
169 g unsalted butter, 250 g granulated sugar
Add the eggs one at a time on medium-low until combined.
3 eggs
Scrape the bowl and beat in the sourdough discard, sour cream, and vanilla.
150 g sourdough discard, 85 g sour cream, 1 tsp vanilla extract
In a separate bowl, whisk the flour, baking powder, and salt.
1 tsp baking powder, 150 g all-purpose flour, ¼ tsp salt
On low speed, add the dry ingredients to the wet a little at a time, mixing just until combined.
Spread half the batter evenly in the loaf pan and cover completely with half the streusel. Layer the remaining batter on top, then finish with the remaining streusel (two batter layers, two streusel layers).
Bake on the middle rack for 55–60 minutes, until the top is lightly firm and the cake no longer jiggles.
While the cake cools, whisk the powdered sugar, vanilla, and milk into a glaze.
Pinch of salt, 120 g powdered sugar, ½ tsp vanilla extract, 2 Tbsp milk
Cool completely, then drizzle with the glaze and let it set before serving.