Sourdough Discard Coffee Cake
This sourdough discard coffee cake is soft, buttery, and topped with a golden brown sugar crumble that melts in your mouth. It’s the perfect excuse to use up your extra sourdough starter and even better with a hot cup of coffee. Whether you’re baking for brunch, a special occasion, or just because, this easy recipe delivers coffee shop vibes right from your own kitchen.
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Equipment
Ingredients
- 1 ¼ cups (156g) all-purpose flour (spooned & leveled)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 10 tbsp (141g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- ⅓ cup (about 80g) sourdough starter discard (100% hydration)
- ¼ cup (60ml) milk (any kind), at room temperature
Cinnamon Crumb Mixture
- ¾ cup (150g) packed brown sugar
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 3 tsp ground cinnamon
- 7 tbsp (100g) unsalted butter, cold and cubed
Optional Vanilla Icing
- 1 cup (120g) Confectioners’ sugar
- ½ tsp Pure vanilla extract
- 2 tbsp (30ml) Milk (dairy or non-dairy)
Instructions
- Set your oven to 350°F (175°C). Line an 8×8 metal square pan with parchment paper so your cake comes out easily.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. This makes sure your cake rises evenly and beautifully.
- In a separate large bowl, using a electric mixer or stand mixer, beat the softened butter and granulated sugar on high for about 3 minutes on medium-high speed until smooth and fluffy. It might look grainy at first, but keep going. It’ll get there!
- Add the eggs one at a time, mixing well after each. Then pour in the vanilla and sourdough discard. Mix again, scraping the bowl sides as you go so everything blends perfectly.
- Slowly add the dry ingredients to the wet mix and blend on low just until combined. Pour in the milk and mix again gently. Don’t overmix or your cake will be tough.
- In a medium bowl, mix brown sugar, flour, and cinnamon. Add the cold, cubed butter and cut it in with a pastry cutter, fork, or your fingers until you get small crumbs.
- Spread half of the cake batter evenly into your pan. Sprinkle half the crumble on top. Add the remaining batter and smooth gently, then finish with the rest of the crumble.
- Bake for 40 - 45 minutes or until a toothpick poked in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for about 15 - 20 minutes before slicing.
- If you want to, whisk your vanilla icing ingredients in a small bowl and drizzle over the cooled cake. Let it set or dive in immediately!
Notes
I always recommend using a kitchen scale to measure ingredients. This helps make sure that you don't end up with too much or too little in any step of the instructions.
Servings: 9 slices