Sourdough Discard Coffee Cake Recipe

That jar of sourdough discard on your counter is whispering sweet nothings, I just know it. Instead of pouring it down the drain, let’s transform it into something spectacularly cozy.

This coffee cake is your answer, a soft, moist marvel with a double dose of cinnamon crumb.

Why This Recipe is a Keeper

What makes this cake truly special is its clever use of that tangy discard. The acidity works magic, tenderizing the crumb in a way regular cakes can only dream of.

It also balances the sweetness perfectly, creating a deeper, more interesting flavor profile with every single bite.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to baking bliss. Here’s what you’ll need, and why each one matters.

• Sourdough Discard: Unfed and leftover is perfect. Its acidity is the secret to a wonderfully tender cake.
• Butter: Use unsalted or salted. It enriches the batter and creates that irresistible crispy top crumb.
• Sugars: Granulated sugar sweetens the cake itself, while brown sugar builds the deep, molasses notes in the cinnamon layers.
• All-Purpose Flour: The reliable foundation for both the cake batter and the crumb toppings.
• Baking Powder & Salt: Baking powder gives lift, and salt makes all the other flavors pop.
• Eggs: They provide structure and add valuable moisture to the batter.
• Yogurt & Milk: Yogurt adds more tang and moisture. Milk brings it all together into a smooth, spoonable batter.
• Cinnamon: The star of the spiced show, warming up the middle and top crumb layers.

How to make Sourdough Discard Coffee Cake?

The process is straightforward, but the results are extraordinary. Let’s walk through it, step by happy step.

Step 1: Creaming the Foundation

In a large bowl, beat the softened butter, granulated sugar, and vanilla together until pale and fluffy. This incorporates air, which is key for a light texture.

Add the eggs, one at a time, mixing well after each. Then whisk in your sourdough discard and yogurt until the mixture is smooth.

Step 2: Combining Dry & Wet

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold these dry ingredients into the wet batter.

Alternate adding the dry mix with the milk, mixing just until everything is combined and no dry pockets remain.

Step 3: The Optional Overnight Rest

Here’s where the magic deepens, if you have time. Cover the bowl tightly and refrigerate the batter overnight.

This slow fermentation breaks down gluten and starches, promising an even more tender crumb and complex taste. It’s a game-changer.

Step 4: Crafting the Crumb Layers

For the middle layer, simply mix the listed brown sugar, flour, and cinnamon in a small bowl. That’s it.

For the top crumb, combine its brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a fork or your fingers until you have lovely, pea-sized crumbs.

Step 5: Assembling the Masterpiece

Preheat your oven to 350°F (180°C) and line an 8×8 inch pan with parchment paper. Scoop half of your batter into the pan and spread it evenly.

Sprinkle all of the middle crumb mixture over this first batter layer. It will seem like a lot, but trust the process.

Step 6: Topping and Baking

Now, gently spread the remaining batter over the middle crumb. Take care to cover it as best you can.

Pile every last bit of the buttery top crumb over the batter. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.

Ingredient Substitutions

Don’t fret if you’re missing an item or two. Baking is wonderfully adaptable, and this recipe is no different.

• No natural yogurt? An equal amount of buttermilk or even full-fat sour cream works beautifully.
• Out of brown sugar? You can use all granulated sugar, though you’ll miss a hint of that caramel depth.
• For a dairy-free version, use your favorite plant-based butter and a plain, unsweetened yogurt alternative.
• Active starter can be used in place of discard, but the cake may be slightly less tender due to the lower acidity.

Serving & Storage Ideas

This cake is a delight warm from the oven, but it also keeps like a dream. Here’s how to enjoy it for days.

Let the cake cool almost completely before slicing. A dusting of powdered sugar or a simple vanilla glaze drizzle takes it over the top.

Store any leftovers in an airtight container at room temperature for up to 4 days. The crumb topping will soften a bit, but the flavor remains incredible.

Tips

A few small notes can make a big difference in your baking results. Keep these in mind.

• For accuracy and consistency, I strongly recommend using a kitchen scale to measure your ingredients.
• If you skip the overnight ferment, your cake will still be delicious. Just proceed directly to assembling and baking.
• Ensure your cold ingredients, like eggs and yogurt, are at room temperature for a smoother, more even batter.
• That top crumb layer will look generously high before baking. It settles into the perfect crispy cap as it cooks.

So, go on and rescue that discard. You’re not just preventing waste, you’re creating a moment of pure, crumbly, cinnamon-spiced joy.

Every slice feels like a small victory, a delicious testament to a baker’s resourcefulness. Now, put the coffee on.

Print Recipe

Sourdough Discard Coffee Cake Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: easy Prep Time 20 mins Cook Time 60 mins Rest Time 15 mins Total Time 1 hr 35 mins

Cooking Temp: 180  C Servings: 16 Estimated Cost: $ moderate Calories: 220

Best Season: Fall, Winter, Spring

Description

This sourdough discard coffee cake is soft and moist with a double cinnamon crumb—layered in the middle for a pretty swirl and piled on top for a buttery, crispy crunch. Fermenting the batter overnight (optional) enhances flavor, improves texture, and creates a tender, less-sweet crumb that pairs perfectly with the sweet cinnamon layers.

ingredients

Servings

Cake Batter

• 200 g granulated sugar
• 113 g butter (softened to room temperature)
• 1 teaspoon vanilla paste (or extract)
• 2 large eggs (room temperature)
• 100 g sourdough discard (unfed, room temperature)
• 120 g natural yogurt (or buttermilk, room temperature)
• 190 g all-purpose flour
• 2 tsp baking powder
• 0.75 teaspoon salt
• 120 g milk (room temperature)

Middle Crumb Layer

• 50 g soft brown sugar
• 32 g all-purpose flour
• 1 teaspoon ground cinnamon

Top Crumb Layer

• 100 g soft brown sugar
• 55 g butter (cold)
• 65 g all-purpose flour
• 2 tsp ground cinnamon
• 1 pinch salt

Instructions

Make the Cake Batter

1. In a large mixing bowl with an electric mixer, beat the softened butter, sugar, and vanilla together until light, pale, and fluffy. Scrape down the sides as needed.
2. Add the eggs one at a time, mixing well after each. Whisk in the sourdough discard and yogurt.
3. In a separate bowl, whisk together flour, baking powder, and salt. Fold into the wet mixture, alternating with milk, until just combined.

Ferment the Batter (Optional)

1. If fermenting overnight, cover the bowl and refrigerate. No need to bring to room temperature before baking the next day.

Prepare the Crumb Fillings

1. Middle layer crumb

   In a small bowl, whisk together brown sugar, cinnamon, and flour. Set aside.

2. Top crumb

   In another bowl, mix brown sugar, flour, cinnamon, and salt. Cut in cold butter with a fork or fingers until pea-sized crumbs form.

Assemble the Coffee Cake

1. Preheat oven to 180°C (350°F). Line an 8×8-inch pan with parchment paper, leaving overhang.
2. Spread half the batter into the pan.
3. Sprinkle the middle crumb layer evenly over the batter.
4. Gently spread the remaining batter on top without disturbing the crumb layer.
5. Sprinkle all the top crumb mixture evenly over the surface.

Bake

1. Bake for 50–60 minutes until a toothpick inserted in the center comes out clean.
2. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Servings 16

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 5gg25%

Trans Fat 0gg

Cholesterol 45mgmg15%

Sodium 190mgmg8%

Potassium 120mgmg4%

Total Carbohydrate 32gg11%

Dietary Fiber 1gg4%

Sugars 18gg

Protein 3gg6%

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Calcium 6 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Measurements: For best results, use a kitchen scale—cup conversions are approximate.
• Baking Powder Freshness: Ensure it’s fresh for proper rise.
• Overnight Fermentation: Optional but recommended for better flavor and texture.
• Ingredient Temperature: Use room-temperature ingredients for smooth batter and even baking.

Keywords: sourdough coffee cake, sourdough discard recipe, cinnamon coffee cake, overnight fermented cake, easy sourdough baking