Sourdough Discard Coffee Cake

This sourdough discard coffee cake is so easy to make. It is sweet, delicious, and the perfect way to use your discard!

I am so happy to have a sourdough starter back in my life. I had a starter when we lived in Houston and I had to just toss it when my husband’s job moved us to Canada. I hadn’t thought about making sourdough in years but then luckily, my neighbor was kind enough to gift me some of hers as well as this recipe!

There is just something special about sourdough and even the discard is no exception. This sourdough discard coffee cake is loaded with sweet cinnamon flavors and topped with a delicious brown sugar crumble. It is an easy and delicious way to use your sourdough discard.

Ingredients needed

For this cake, you will need:

• Flour: You’ll need all purpose flour.
• Sugar and brown sugar: To sweeten the cake. You will need brown sugar for the topping too.
• Sourdough discard: The star of this coffee cake recipe.
• Baking soda: To give the cake some rise.
• Salt: You’ll need just ½ a teaspoon.
• Cinnamon and nutmeg: To give the cake some spice. You will also top the cake with cinnamon.
• Butter: I recommend using unsalted butter.
• Egg: You’ll need one large egg.
• Oil: You’ll need vegetable or safflower oil for this recipe.
• Vanilla extract: Pure vanilla extract is best for baking.

How to make

• Preheat your oven to 350 degrees and grease a 9 inch baking dish.
• In a large mixing bowl combine your dry ingredients (flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg). Stir well with a large spoon.
• Next, add in your wet ingredients and mix well with a hand mixer.
• Pour the batter into the baking dish.
• Next, in a medium bowl combine the ingredients for the topping (brown sugar, butter, cinnamon, and flour). Use a pastry cutter or two forks to combine and press into the ingredients until the topping is pea sized.
• Sprinkle the topping over the batter and bake for 30 to 35 minutes or until a toothpick comes out clean from the middle of the cake.

How to store

Cover leftovers with plastic storage wrap and keep at room temperature. This coffee cake will be good for up to 4 days after making.

Tips

• Feel free to add walnuts or pecans to the topping or in the cake, if desired.
• Use a pastry cutter or two forks to combine the topping together.
• Mix the dry ingredients and then the wet ingredients for the best results.

Other recipes you might enjoy:

• Sourdough Oatmeal Cookies
• Sourdough Banana Cake
• Peach and Walnut Coffee Cake
• Easy Amish Apple Cake

Sourdough Discard Coffee Cake

Audrey

This sourdough discard coffee cake is so easy to make. It is sweet, delicious, and the perfect way to use your discard!

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 mins

35 mins

Total Time 45 mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 9 x 9 inch baking dish

Ingredients

  

1x2x3x

For the cake

• 1 cup all purpose flour
• ½ cup sugar
• ¼ cup brown sugar
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 cup sourdough starter
• ⅓ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

For the topping

• ⅓ cup brown sugar packed
• ¾ teaspoon cinnamon
• 3 tablespoons butter cold
• 1 ½ tablespoons all purpose flour
• ⅓ cup pecans or walnuts optional

Instructions

 

• Preheat your oven to 350 degrees and grease a 9 inch baking dish.
• In a large mixing bowl combine your dry ingredients (flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg). Stir well with a large spoon.
• Next, add in your wet ingredients and mix well with a hand mixer.
• Pour the batter into the baking dish.
• Next, in a medium bowl combine the ingredients for the topping (brown sugar, butter, cinnamon, and flour). Use a pastry cutter or two forks to combine and press into the ingredients until the topping is pea sized.
• Sprinkle the topping over the batter and bake for 30 to 35 minutes or until a toothpick comes out clean from the middle of the cake.

Keyword Sourdough Discard Coffee Cake

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