If you’ve been looking for a sourdough discard recipe that never fails, this Sourdough Discard Coffee Cake is one of my most dependable, go-to recipes and truly one of the best ways to use up that sourdough starter discard sitting in your fridge!
With years of home baking experience, lots of testing, and way too many taste tests (someone had to do it!), I can say with confidence that this cake bakes up with a tender crumb, incredible moisture, and that unmistakable sourdough tang that sets it apart from any basic coffee cake!
If you've got some bananas, make a banana coffee cake too!
Now, let me tell you why this sourdough coffee cake has become a staple in my kitchen. If you love cinnamon, brown sugar, buttery crumb topping, and a sweet treat that pairs perfectly with a strong cup of coffee, this recipe deserves a permanent spot in your recipe card collection!
Using sourdough starter discard is such a satisfying way to turn leftovers into something delicious. I keep an active sourdough starter on my counter, so there’s always a jar of discard hanging out in the fridge waiting for its moment.
My grandma used to make a coffee cake like my applesauce coffee cake, so I decided to play with the recipe a little and make it with sourdough, and it was a hit!
My family fell in love with this cake the very first time I pulled it from the oven. We’ve sliced into it for weekend breakfasts, holiday mornings, rainy afternoons, and honestly, more than one random Tuesday night. When I say my kids hover by the rack waiting for the sourdough coffee cake cool time to pass, I’m not exaggerating!
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Coffee Cake with Sourdough Discard
This coffee cake with sourdough discard is everything you want in a classic bakery-style treat, but with the added bonus of using up extra sourdough starter.
The sourdough tang isn’t overwhelming, instead, it brings balance to the sweetness and adds the perfect depth of flavor. You’ll mix together simple wet ingredients like melted butter, large eggs, vanilla extract, and sour cream, then stir in the sourdough discard to create a cake batter that’s rich, flavorful, and beautifully smooth.
When you cut into that first slice, you’ll taste layers of cinnamon filling and a crumble topping that melts slightly into the cake as it bakes! Top it with some powdered sugar or a little vanilla glaze. You can't go wrong with this cake!
Ingredients to Gather
- Sourdough discard. I keep a big mason jar in my fridge so I always have sourdough discard in the fridge.
- Butter. I like to bake with salted butter, but unsalted works too. Make sure it is softened so it crumbles easily and mixes into the batter nicely.
- Sugar. We'll be using both granulated sugar and brown sugar. It's basically everywhere in this coffee cake!
- Sour cream. Use full fat sour cream. This is a dessert after all! Low fat or fat free sour cream will change the texture of the cake and make it a little ore watery.
- Eggs. Room temperature is best so it easily mixes into the batter.
- Vanilla extract. For a little more flavor.
- Flour. All purpose flour is best. I like to always have unbleached all purpose flour on hand for when I am making my sourdough discard bread or homemade ciabatta.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
What is Sourdough Discard?
Sourdough discard is just the portion of sourdough starter you remove before feeding your active sourdough starter. Instead of tossing it, you can use it in recipes where the flavor of fermentation adds richness but you don’t necessarily need the discard to rise.
It’s an easy and delicious way to add that sourdough tang to baked goods. Sourdough starter discard is especially wonderful in cakes because it brings a slight tang without overpowering the sweetness. I love using it in sourdough carrot cake, sourdough discard chocolate cake, and especially sourdough brownies!
Substitutions and Variations
- Swap sour cream with buttermilk for an extra-light crumb. You can use store bought buttermilk or you can make your own homemade buttermilk.
- Add chopped pecans to the crumb topping for crunch.
- Use white sugar or cane sugar interchangeably in the cake batter.
- Try adding 1 teaspoon of nutmeg or cardamom for a warm spice twist. You can also use some pumpkin spice to make it a more Fall based coffee cake.
How to Make Sourdough Discard Coffee Cake
Step 1
Line your prepared pan with parchment paper and preheat your oven to 350°F. This ensures your cake comes out cleanly and bakes evenly.
In a separate bowl or separate medium bowl, whisk together purpose flour, baking powder, baking soda, and salt. These dry ingredients will give structure and lift to your cake.
Step 2
In a large mixing bowl, whisk together the melted butter, cane sugar, large eggs, sour cream, vanilla extract, and sourdough discard. Make sure to scrape the sides of the bowl so everything mixes smoothly.
Step 3
Stir the dry ingredients into the wet ingredients until a smooth cake batter forms. Don’t overmix. Mix it just enough so the mixture is fully combined.
Step 5
In a small bowl, mix flour, brown sugar, and cinnamon. Set that aside. Then in a separate bowl, mix softened butter, brown sugar, cinnamon, and flour until a crumble forms.
Step 6
Pour half of the batter into the prepared pan. Sprinkle the entire cinnamon filling evenly across the surface.
Step 7
Add the remaining batter on top, smoothing the mixture gently. Sprinkle the crumble topping over everything.
Step 8
Bake in a preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the sourdough coffee cake cool on a rack before slicing. This helps it set up and keeps the crumb tender.
Tips and Tricks
- Use room temperature eggs for a smoother batter.
- Don’t skip the parchment paper! It makes slicing and lifting the whole cake so much easier.
- Let the cake rest after baking for maximum moisture and flavor development.
Storage Info
This coffee cake stores beautifully. After completely cooling, place it in an airtight container and keep it in the fridge for up to 4 days. For longer storage, freeze slices for up to 3 months, just wrap well. It reheats perfectly in the microwave or oven.
Long-fermenting your sourdough coffee cake is a simple way to intensify the flavor, add extra moisture, and make the cake even easier to digest. To do it, just mix the sourdough discard, flour, melted butter, and sour cream the night before and stir until a thick batter forms.
Cover the bowl and let it rest in the fridge for 8–12 hours so the fermentation process can slowly develop without overworking the mixture. This overnight rest gives the flour time to hydrate fully and allows the sourdough tang to mellow into a warm, balanced flavor that makes the whole cake taste richer.
The next morning, let the bowl sit on the counter for a few minutes, then whisk in the sugar, eggs, and vanilla until smooth. Sprinkle in your baking powder, baking soda, and salt, stir to combine, and assemble the cake as usual with the cinnamon filling and crumble topping. Then bake when you are ready!
Frequently Asked Questions
Yes! Just make sure it's fed and bubbly, and reduce the sour cream slightly to compensate for moisture.
Absolutely! Place slices in the freezer and thaw at room temperature.
The fermentation adds flavor, moisture, and that irresistible sourdough tang.
Did you make this recipe and love it?
If you did, don't forget to leave a 5-star review and comment below! Show me your creation on Instagram or Facebook. Just mention @Lynn'sWayofLife or use this hashtag #lynnswayoflife.
📖 Recipe
Sourdough Coffee Cake
Ingredients
For the Batter
- ½ cup Butter Softened to room temperature
- 1 cup Sugar
- 3 large Eggs
- ¾ cup Sourdough Discard
- 2 teaspoon Vanilla Extract
- ½ cup Sour Cream
- 2 cups Flour
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
For the Cinnamon Filling
- ½ cup Flour
- ¾ cup Brown Sugar
- 2 teaspoon Cinnamon
For the Crumb Topping
- ¾ cup Butter 1 stick, room temperature
- 1 cup Brown sugar
- 2 tablespoon Cinnamon
- 1 cup All Purpose Flour
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the flour, baking powder, and baking soda. Set that aside.
- In the bowl of your stand mixer fitted with the paddle attachment, add the butter and sugar. Mix well. Then add the three eggs and the vanilla extract. Mix again.
- Add in the sourdough discard and sour cream. Give it one more mix. Then add the dry ingredients to the bowl of the stand mixer. Mix on low speed for about 1 minute until all the ingredients are mixed together. There might be a few lumps but that is ok. Don't overmix here.
- In a separate small bowl, mix together the flour, brown sugar, and cinnamon. Mix well.
- In another medium bowl, mix together all of the crumb ingredients until it looks like large clumps of sand. Set that aside.
- Butter a 9x13 inch baking dish. Add half the cake mixture to the bottom of the pan. Add the cinnamon sugar filling and spread it all out. Top it with the rest of the cake mix and then the crumb.
- Bake for 45 minutes or until a toothpick is inserted and comes out clean. Let it cool slightly before serving.
Notes
- A 9x13 inch baking dish will fit the coffee cake the best. You can use two cake pans if you would like or two 8x8 baking dishes.
- Active sourdough starter or sourdough discard can be used too!
- To long ferment the dough, mix the batter and let it sit in the refrigerator until you are ready to bake it.
Sharleanna Jensen says
OMG sooo good