Sourdough Coffee Cake

5 from 1 vote

If you’ve got sourdough discard, make this simple cinnamon coffee cake with a sweet, buttery crumb topping, it never lasts long. Grab a cup of coffee or a cup of tea and enjoy this yummy cake!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 560kcal

Author: Lynn Polito

Equipment

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.

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