Sourdough Discard Coffee Cake Recipe
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.
- 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
Find it online: https://zarameals.com/sourdough-discard-coffee-cake-recipe/
