Sourdough Discard Coffee Cake

If you’ve got sourdough discard sitting in your fridge and a craving for something sweet, this sourdough discard coffee cake is the answer!

It’s soft, buttery, topped with a brown sugar crumble, and made for pairing with your morning coffee (or a strong second cup).

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What started as a way to put my leftover sourdough starter to good use has become one of our favorite ways to use up my sourdough starter discard. This cake comes together with simple ingredients and has that classic coffee cake texture. It’s moist and tender on the inside, with a golden, cinnamon-laced crumb topping that keeps everyone coming back for another slice.

Why You’ll Love This Sourdough Discard Coffee Cake Recipe

• The perfect coffee companion: Soft, sweet, and spiced with just the right amount of cinnamon, this is the kind of cake that begs to be enjoyed with a strong cup of coffee.
• A great way to use up sourdough discard: Don’t toss that leftover starter! This is a delicious way to use up your extra starter.
• Soft, moist, and topped with crumble: Between the tender cake and buttery brown sugar topping, every bite is layered with flavor and texture.
• Simple ingredients, easy steps: No fancy techniques or tools needed—just a few bowls and your trusty oven.
• Freezer-friendly + crowd-pleasing: Make it ahead, freeze for later, or share with friends—it’s always a hit.

Ingredients You’ll Need For This Sourdough Coffee Cake Recipe

Here’s what goes into this bakery-style coffee cake.

For the Cake Batter

• Unsalted butter: Softened so it mixes smoothly into the batter
• Granulated sugar: For sweetness
• Large eggs: Help bind everything together
• Vanilla extract: Adds warm, classic flavor
• Sourdough discard: Unfed sourdough starter
• Milk: Thins the batter for the perfect consistency
• All-purpose flour: The base of the cake
• Baking powder and baking soda: Gives the cake its rise
• Salt: Balances the sweetness

For the Crumb Topping

• Brown sugar: Sweetens the topping and caramelizes slightly as it bakes
• All-purpose flour: Helps form that classic crumb texture
• Ground cinnamon: Adds warm spice
• Cold butter: Cut into the mixture for a chunky, bakery-style crumble

Optional Vanilla Icing

• Confectioners’ sugar
• Milk
• Vanilla extract

How to Make Sourdough Discard Coffee Cake

Step 1: Preheat Oven and Line Pan

Preheat your oven to 350°F (175°C). Line an 8×8 metal square baking pan with parchment paper. 

Step 2: Mix the dry ingredients

Whisk together the all-purpose flour, baking powder, baking soda and salt. This helps distribute the leavening evenly so your cake rises properly.

Step 3: Cream the butter, and sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until smooth and fluffy, about 3 minutes on medium-high speed. It might look a little grainy at first, but keep mixing, it’ll come together!

Step 4: Add eggs, vanilla, and sourdough discard

Crack in the eggs one at a time, mixing well after each. Add the vanilla extract and sourdough discard, and mix again until everything is fully blended. Be sure to scrape down the sides of the bowl while mixing.

Step 5: Combine wet and dry

Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Pour in the milk and mix again until just combined. Don’t overmix your batter.

Step 6: Make the crumble topping

In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to work the butter into the mixture until it forms small crumbs.

Step 7: Layer the batter and crumble

Pour half of the cake batter evenly in the prepared pan. Sprinkle half of the crumble topping over top of the batter. Pour the remaining cake batter on top and gently smooth it out. Finish with the remaining crumble on top.

Step 8: Bake until golden

Bake in a preheated oven for 40 – 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wired rack for 15 – 20 minutes before slicing.

Step 9: Add icing (optional but amazing!)

If you’re using the vanilla icing, whisk the ingredients together in a small bowl and drizzle over the cooled cake. Let it set, or dig in right away if you’re feeling impatient. No judgment!

How to Store Leftovers

This coffee cake keeps beautifully, so don’t worry if you don’t finish it all at once (although I wouldn’t be surprised if you do!).

At room temperature

Store leftover slices in an airtight container on the counter for up to 2 days. 

In the fridge

If you want it to last a little longer, store in an airtight container in the fridge for up to 1 week. Let it come to room temperature before serving, or give it a quick warm-up in the microwave.

To freeze

Once the cake has cooled completely, cut it into squares and wrap each one tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container and freeze for up to 3 months.

To reheat

Let the cake thaw at room temperature if it’s frozen. Warm a slice in the microwave in 15-second bursts or place it on a parchment-lined baking sheet and heat it in a 350°F oven for about 10 minutes, or until warmed through.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!