Introduction

This Sourdough Discard Coffee Cake is a delicious way to use leftover sourdough starter. Moist and flavorful with a hint of cinnamon, it makes a perfect breakfast treat or afternoon snack.

Sourdough Discard Coffee Cake Recipe - Recipe Image

Ingredients

1 cup sourdough discard
1 cup all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
2 tsp ground cinnamon
2 large eggs
1 tsp vanilla extract
½ tsp salt
½ cup melted unsalted butter
Optional: toppings such as nuts or streusel

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
Step 2: In a bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Step 3: Create a well in the dry mixture and add melted butter, eggs, sourdough discard, and vanilla extract. Stir until just combined.
Step 4: If using toppings, mix them separately with some cinnamon and sugar.
Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes until golden brown and a toothpick inserted comes out clean.
Step 6: Allow the cake to cool for 10 minutes before transferring to a wire rack. Serve warm or let cool completely.

Tips & Variations

For extra crunch, sprinkle chopped nuts or a cinnamon-sugar streusel on top before baking.
Use brown sugar instead of granulated sugar for a richer flavor.
If you prefer a dairy-free option, substitute melted butter with coconut oil.
Serve with a drizzle of glaze or cream cheese frosting for added indulgence.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use sourdough discard as it contains less active yeast, which helps maintain the texture of the cake. Using active starter may cause unexpected rising or dense texture.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend, making sure it includes xanthan gum to help with structure. Baking times may vary slightly.

Sourdough Discard Coffee Cake Recipe

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★★★★★

4.8 from 60 reviews

This Sourdough Discard Coffee Cake is a moist and flavorful baked treat that makes excellent use of leftover sourdough discard. Infused with warm cinnamon and vanilla, and optionally topped with nuts or streusel, this cake is perfect for breakfast or an afternoon snack alongside coffee or tea.

Author: zara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 cup sourdough discard
1 cup all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
2 tsp ground cinnamon
2 large eggs
1 tsp vanilla extract
½ tsp salt
½ cup melted unsalted butter

Optional Toppings

Nuts (such as walnuts or pecans)
Streusel topping (mix of sugar, cinnamon, and butter)

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan thoroughly to prevent sticking and ensure easy removal after baking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until evenly combined. This ensures that your cake will have a consistent texture and flavor.
Combine wet and dry ingredients: Create a well in the center of the dry mixture and pour in the melted unsalted butter, eggs, sourdough discard, and vanilla extract. Stir gently until the ingredients are just combined, being careful not to overmix to keep the cake tender.
Prepare toppings (optional): If using nuts or a streusel topping, mix them separately with a bit of cinnamon and sugar for added crunch and flavor, and set aside.
Fill the pan and bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. If using toppings, sprinkle them evenly over the batter. Bake in the preheated oven for 30–35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm for a soft texture or at room temperature for easier slicing.

Notes

For added texture, feel free to fold chopped nuts or dried fruit directly into the batter.
You can substitute melted coconut oil or vegetable oil for the butter to adjust fat content.
This cake pairs wonderfully with coffee or tea, making it a classic coffee cake option.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
If you prefer a stronger cinnamon flavor, increase cinnamon to 3 tsp.

Keywords: sourdough discard, coffee cake, cinnamon cake, sourdough baking, easy coffee cake recipe, baked dessert, breakfast cake