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Discard Sourdough Coffee Cake Recipe

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4.3 from 21 reviews

This Discard Coffee Cake is a delightful way to use sourdough discard or active starter, creating a moist, tender coffee cake layered and topped with a buttery cinnamon sugar filling. Perfect for breakfast or a sweet snack, it combines classic flavors with an easy-to-make recipe that yields a generous 15 servings.

  • Total Time: 1 hour
  • Yield: 15 servings

Ingredients

Cake Batter

  • ½ cup butter (1 stick, softened)
  • 1½ cups white sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup whole milk
  • 1 cup sourdough discard or active starter
  • 4 teaspoons baking powder
  • 3 cups all-purpose flour

Cinnamon Sugar Filling & Topping

  • 1½ cups brown sugar
  • 5 tablespoons flour
  • 4 teaspoons ground cinnamon
  • 6 tablespoons butter (melted)

Instructions

  1. Prepare Cinnamon Sugar Filling & Topping: In a bowl, thoroughly stir together the brown sugar, flour, and ground cinnamon. Add the melted butter to the mixture and mix well until combined. Set this mixture aside for layering and topping the cake.
  2. Make the Coffee Cake Batter: Preheat your oven to 375℉ (190℃). In a large mixing bowl, cream the softened butter together with the white sugar until light and fluffy. Add the vanilla extract, eggs, whole milk, and sourdough discard or active starter. Mix these wet ingredients together until fully incorporated.
  3. Add Dry Ingredients: Sprinkle in the baking powder and all-purpose flour into the wet ingredients. Mix gently until just combined to avoid overmixing, which could toughen the cake.
  4. Assemble the Cake: Generously grease a 9×13 inch baking pan. Pour half of the coffee cake batter evenly into the pan. Spread half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top to cover the filling layer. Finally, crumble the remaining cinnamon sugar mixture over the top as the topping.
  5. Bake: Place the pan in the preheated oven and bake for 40-45 minutes until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
  6. Cool and Serve: Remove the coffee cake from the oven and allow it to cool in the pan before slicing. This makes slicing easier and helps the flavors set.

Notes

  • Sourdough discard can be substituted with an active sourdough starter or omitted for a more traditional coffee cake, but the discard adds moisture and tang.
  • Make sure to cream the butter and sugar well for a light and fluffy cake texture.
  • Don’t overmix once the flour is added to keep the crumb tender.
  • Use a 9×13 inch pan for proper baking and portion size.
  • Allow the cake to cool sufficiently before slicing to prevent crumbling.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/discard-sourdough-coffee-cake-recipe/