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 8x8 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.