The Best Sourdough Coffee Cake - A Discard Recipe
This is the best recipe for sourdough coffee cake! Sourdough discard and buttermilk create a tender, moist cake with layers of cinnamon and brown sugar crumble inside and plenty of crumble on top, both made from the same mixture.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Equipment
- 9x9 baking pan
- kitchen scale
- measuring spoons
- large mxing bowl
- hand mixer
- parchment paper
Ingredients
Sourdough Coffee Cake Batter
- 113 g unsalted butter ½ cup/1 stick
- 200 g sugar 1 cup
- 2 large eggs
- 1 tbsp vanilla extract
- 250 g buttermilk 1 cup
- 250 g sourdough starter 1 cup
- 282 g all-purpose flour 2¼ cups
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Cinnamon Crumble Mixture (Middle Layer and Topping)
- 113 g unsalted butter ½ cup
- 200 g brown sugar 1 cup
- 125 g all-purpose flour 1 cup
- 1 tbsp cinnamon
Instructions
Prep
- Preheat the oven to 350°F/175°C with the rack in the middle position.
- Grease a 9 X 9 square baking dish with butter and dust with flour, tapping any extra out of the pan, or line it with parchment paper.
Mix
- For the cinnamon crumble mixture, combine 113 g ½ cup) melted butter, 125 g ( cup) flour, 200 g (1 cup) brown sugar, and 1 tbsp cinnamon in a medium mixing bowl.
- Next, mix the sourdough coffee cake batter. Cream 113 g (½ cup/1 stick) unsalted butter and 200 g (1 cup) sugar together in a large mixing bowl with a hand mixer at medium speed.
- Add 2 large eggs, 1 tbsp vanilla extract, and 250 g (1 cup) sourdough starter discard and mix to combine. Scrape the sides of the bowl as needed. Next, stir in 250 g (1 cup) buttermilk until the mixture is fully combined.
- In a separate medium bowl whisk together 282 g (2¼ cups) flour, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt.
- Add the dry ingredients to the wet ingredients and fold together until just combined. Let the batter sit for 10 minutes to rest.
- Pour half of the coffee cake batter into the prepared pan. Sprinkle half of the crumble mixture over the top of the batter and gently spread it into the corners. Pour the remaining sourdough mixture and spread evenly. Add the crumble topping and place the pan into the preheated oven.
Bake
- Bake for 50-55 minutes. The cake is done when a toothpick inserted into the middle comes out clean.
Serve
- Let the coffee cake cool a bit before serving slightly warm. Lift the coffee cake out of the pan using the parchment paper as handles.
Notes
Storage: Let the sourdough coffee cake cool completely before placing it into an airtight container and store it at room temperature for up to 2 days. The crumble topping will soften the longer the cake sits. Freeze any leftovers after 2 days.
Sourdough coffee cake freezes beautifully. Allow to cool completely. Lift the coffee cake out of the pan and wrap it in a few layers of plastic wrap. Freeze flat. When ready to enjoy, let thaw at room temperature for a few hours before ready to serve.
Nutrition information is automatically calculated, so it should only be used as an approximation.
Nutrition
Calories: 326kcalCarbohydrates: 43.4gProtein: 4.7gFat: 15.4gSaturated Fat: 6.4gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 5.7gTrans Fat: 0.3gCholesterol: 47.7mgSodium: 291.5mgPotassium: 97.5mgFiber: 1.6gSugar: 22.9gVitamin A: 328.8IUVitamin C: 0.1mgCalcium: 56.4mgIron: 1.4mg
Tried this recipe?Let us know how it was!
