Feastical

Sourdough Discard Coffee Cake: Your New Favorite Way to Bake with Starter

Hey friends, Beau here from Feastical! Let’s talk about that beautiful, bubbly jar sitting on your counter. You know the one. It’s your sourdough starter, your culinary pet, your ticket to incredible, crusty loaves of bread. But for every glorious loaf, there’s that little bit of leftover discard. For too long, that discard has been the unsung hero (or maybe the forgotten culprit) of our fridge, waiting for its moment to shine.

Well, my friends, that moment is now. And it’s arriving in the form of the most insanely delicious, buttery, cinnamon-rich Sourdough Discard Coffee Cake you will ever taste. This isn’t just a “use-up-your-starter” recipe. This is a “you-will-actively-hope-you-have-discard-just-to-make-this” recipe. Imagine the most tender, fluffy vanilla cake you’ve ever had, swirled with ribbons of deep, dark cinnamon sugar and topped with a crisp, buttery crumble that crackles with every bite. It’s the kind of treat that makes your entire kitchen smell like a cozy bakery and turns an ordinary Tuesday morning into a celebration.

So, grab your favorite mixing bowl and that jar of discard. We’re about to turn your kitchen into the heart of the home, one incredible slice of coffee cake at a time. Let’s get baking!

A Lazy Sunday and a Happy Accident

I have to confess, this recipe wasn’t born from meticulous planning. It came from a lazy Sunday morning, a serious craving for something sweet, and a jar of discard that was looking a little… assertive. My starter, which I’ve lovingly named “Bubbles,” was peaking, but I’d already baked my weekly bread. There was a whole cup of Bubbles’ discarded self just sitting there, and I couldn’t bear to compost it.

I started throwing ingredients into a bowl with the kind of hopeful chaos that usually ends in a smoke alarm serenade. But as I mixed the tangy starter into the sweet, vanilla-kissed batter, something magical happened. The kitchen filled with this incredible, yeasty-sweet aroma that promised something special. When that cake came out of the oven, golden and crackled, and I took the first warm, meltingly tender bite, I knew I’d stumbled onto something legendary. It was the perfect marriage of my sourdough obsession and my undying love for classic, soul-warming desserts. Now, it’s a Feastical staple, and I’m so excited to share that happy accident with you.

Gathering Your Coffee Cake Crew

Here’s the all-star cast of ingredients that’s going to make this coffee cake the star of your kitchen. Don’t be intimidated by the list—it’s mostly pantry staples! I’ve included some of my favorite chef insights and swaps to make this recipe your own.

For the Cake Batter:

• 1 cup (2 sticks) butter, softened – This is the backbone of our rich, tender crumb. For the best texture, make sure it’s truly softened at room temperature. A quick chef’s hack? Cut it into tablespoons and let it sit for 20-30 minutes.
• 3 cups white sugar – It seems like a lot, but it balances the tang of the sourdough discard and creates a beautifully moist cake.
• 4 teaspoons vanilla extract – The secret weapon for depth of flavor. Don’t be shy with it!
• 4 large eggs – They provide structure and richness. Pull them out with the butter to come to room temperature for a smoother batter.
• 2 cups whole milk – Whole milk gives the cake a luxurious richness. Buttermilk is a fantastic substitute if you have it—it adds a wonderful tang that pairs perfectly with the sourdough.
• 2 cups sourdough discard or active starter – The star of the show! It doesn’t matter if it’s fresh from the feed or has been in the fridge for a week. It adds a subtle tang and incredible moisture. This is a no-waste recipe, so no stress!
• 8 teaspoons baking powder – This is our primary leavening agent, giving the cake its beautiful lift. Make sure yours is fresh for the best rise.
• 6 cups all-purpose flour – The trusty foundation of our cake. For a slightly more tender crumb, you can swap one cup for cake flour.
• 1/2 teaspoon salt – A must for balancing all the sweetness and making the flavors pop.
• 1 teaspoon ground cardamom (optional) – My little twist! It adds a warm, floral, almost citrusy note that makes this coffee cake truly next-level. If you’re a cinnamon purist, feel free to skip it.

For the Cinnamon Sugar Filling & Topping:

• 3 cups brown sugar – We’re using brown sugar here for its deep molasses flavor and moisture. It creates those gooey, delicious ribbons inside the cake.
• 10 tablespoons all-purpose flour – This is our key to a crumbly, not-sandy, topping. It helps bind the melted butter and sugar into perfect little clusters.
• 8 teaspoons ground cinnamon – Because you can never have too much cinnamon in a coffee cake, right? Use the good stuff—the aroma is half the experience.
• 12 tablespoons butter, melted – This gets mixed right into our sugar and flour to create that irresistible, buttery crumble.
• Pinch of sea salt (optional) – A tiny pinch sprinkled over the top before baking enhances all the flavors and gives a lovely salty-sweet contrast.

Let’s Build This Beautiful Cake: Step-by-Step

Ready to create some magic? Follow these steps, and you’ll be a coffee cake champion in no time. I’ve packed this section with all my favorite kitchen hacks to ensure your bake is perfect.

1. Preheat and Prep. Fire up your oven to 350°F (175°C). Now, grab your 9×13 inch pan (or two 8×8 pans for thicker, square slices) and give it a good greasing with butter or non-stick spray. I’m a big fan of lining the bottom with a sling of parchment paper—it makes getting those beautiful slices out a total breeze. Chef’s Hack: A well-prepped pan is the first step to a stress-free serving experience!
2. Cream the Butter and Sugar. In a large bowl, beat the softened butter and white sugar together. We’re not just mixing them; we’re creaming them. Beat on medium-high speed for a good 2-3 minutes until the mixture is pale, fluffy, and almost white. This step is crucial for incorporating air, which gives our cake a light and tender texture.
3. Incorporate the Wet Ingredients. Add the eggs one at a time, beating well after each addition. This ensures they emulsify properly into the butter mixture. Now, mix in the vanilla extract, followed by the milk and the sourdough discard. Don’t worry if the batter looks a little curdled at this point—the sourdough can sometimes cause that. It will all come together beautifully once we add the dry ingredients.
4. Combine the Dry Ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and that optional (but highly recommended) cardamom. Whisking is key here—it evenly distributes the baking powder so you get a uniform rise with no bitter spots.
5. Bring the Batter Together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Chef’s Pro-Tip: Do NOT overmix! A few streaks of flour are okay. Overmixing develops gluten and can lead to a tough cake. We want tender and fluffy.
6. Create the Cinnamon Crumble. In a medium bowl, stir together the brown sugar, 10 tablespoons of flour, and cinnamon. Pour in the melted butter and stir with a fork until the mixture forms clumps and resembles wet sand. This is your moment—snack on a little. I won’t tell.
7. Layer It Up! Now for the fun part. Pour half of your cake batter into the prepared pan and spread it into an even layer. It might be thick, and that’s fine. Sprinkle half of your cinnamon sugar crumble evenly over the batter. Carefully spread the remaining batter over the top. This can be a little tricky, but dollop it gently and pat it down—it doesn’t have to be perfect. Top with the remaining crumble, covering every glorious inch.
8. Bake to Golden Perfection. Slide the pan into your preheated oven and bake for 40-45 minutes. You’ll know it’s done when the top is a deep golden brown, the crumble is crisp, and a toothpick inserted into the center of the cake layer (avoid the gooey filling) comes out clean or with a few moist crumbs. Chef’s Note: Ovens can vary, so start checking at the 35-minute mark.
9. The Hardest Part: Let it Cool. Remove the cake from the oven and place the pan on a wire rack. Let it cool for at least 30 minutes before you even think about slicing. This allows the structure to set, so you get clean, beautiful slices instead of a delicious, crumbly mess. (Though both are acceptable in my book!).

How to Serve This Masterpiece

Okay, the cake has cooled (mostly). Now what? This coffee cake is incredibly versatile. For the ultimate comfort food experience, serve it slightly warm. The heat makes the cinnamon swirls extra gooey and the crumble extra crisp. I love it with a hot cup of black coffee, the bitterness cutting perfectly through the sweet, rich cake.

Feeling indulgent? A dollop of freshly whipped cream or a scoop of vanilla bean ice cream turns this from a breakfast treat into a decadent dessert. For a beautiful presentation, dust the top with a little powdered sugar right before serving. If you’ve baked it in a 9×13, you can cut it into generous squares right in the pan. If you used the parchment sling, you can lift the whole cake out and slice it on a cutting board for a more polished look. No matter how you serve it, be prepared for requests for seconds.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Once you’ve mastered the classic, try one of these fun variations!

• Apple Cinnamon Twist: Fold 1 ½ cups of finely chopped apples (like Granny Smith or Honeycrisp) into the batter. The little pockets of soft, tart apple are a game-changer.
• Blueberry Lemon Bliss: Swap the cinnamon in the filling for the zest of one lemon and fold 1 ½ cups of fresh or frozen blueberries into the batter. The bright, fruity flavor is incredible with the tangy sourdough.
• Nutty Crunch: Add 1 cup of chopped pecans or walnuts to your cinnamon sugar crumble mixture for a wonderful texture and toasty flavor.
• Chocolate Chip Dream: Who says coffee cake can’t have chocolate? Replace half of the cinnamon sugar filling with 1 ½ cups of semi-sweet chocolate chips. You’re welcome.
• Dairy-Free & Gluten-Free Friendly: Use your favorite plant-based butter and milk (oat milk works great). For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend. The structure might be slightly more delicate, but it will be just as delicious!

A Few More Thoughts From My Kitchen

This recipe has evolved so much since that first lazy Sunday. I’ve learned that the cardamom was the missing link, and that a pinch of salt on top is non-negotiable. One time, I accidentally used my active, bubbly starter at its peak instead of discard, and you know what? The cake rose even more and had a slightly more pronounced tang. Both ways are fantastic, so don’t stress about it.

The best part about this cake, aside from eating it, is how it brings people together. I can’t tell you how many times I’ve brought this to a potluck or had friends over for coffee, and this cake is always the conversation starter. It’s a hug in cake form, and it never fails to make people smile.

Your Coffee Cake Questions, Answered!

Over the years, I’ve gotten a few repeat questions about this recipe. Here are the answers to the most common ones!

Q: My cinnamon sugar layer sank to the bottom. What happened?
A: This usually happens if the batter is too thin or the pan is overfilled. Make sure your batter is nice and thick (as directed) and that you’re spreading the second layer of batter carefully over the first cinnamon layer. Using a 9×13 pan as recommended gives the perfect depth to prevent sinking.

Q: Can I make this coffee cake ahead of time?
A: Absolutely! This cake is actually even better the next day. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. You can also freeze the whole cake or individual slices for up to 3 months. Just thaw at room temperature and warm gently in the oven.

Q: My cake is browning too quickly on top, but isn’t cooked in the middle. Help!
A: This is a common oven issue! If you see the top getting too dark, simply tent a piece of aluminum foil loosely over the top for the remaining bake time. This will shield the crumble from burning while allowing the center to finish cooking.

Q: I don’t have a stand mixer. Can I still make this?
A: Of course! A good old-fashioned wooden spoon and some elbow grease will work just fine. Just make sure you really cream that butter and sugar together until it’s light and fluffy—it might take a few extra minutes, but you’ve got this!

Sourdough Discard Coffee Cake : Buttery, Cinnamon-Rich, and Crowd-Pleasing

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• Author: BeauCollier

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Description

Sourdough Discard Coffee Cake

Tender, buttery, and cinnamon-swirled—your new favorite bake with sourdough discard!

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Ingredients

Scale 1x2x3x

Cake Batter:

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups white sugar

• 4 tsp vanilla extract

• 4 large eggs

• 2 cups whole milk (or buttermilk)

• 2 cups sourdough discard (or active starter)

• 6 cups all-purpose flour (swap 1 cup for cake flour for extra tenderness)

• 8 tsp baking powder

• ½ tsp salt

• 1 tsp ground cardamom (optional)

Cinnamon Sugar Filling & Topping:

• 3 cups brown sugar

• 10 tbsp all-purpose flour

• 8 tsp ground cinnamon

• 12 tbsp unsalted butter, melted

• Pinch of sea salt (optional)

Optional Add-Ins / Twists:

• Apples, blueberries, chocolate chips, nuts, or dairy-free/gluten-free substitutions

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Instructions

• Preheat & Prep Pan:

  • Oven to 350°F (175°C). Grease a 9×13 pan and optionally line with parchment for easy slicing.

• Cream Butter & Sugar:

  • Beat softened butter and sugar on medium-high for 2–3 minutes until pale and fluffy.

• Add Wet Ingredients:

  • Beat in eggs one at a time. Mix in vanilla, milk, and sourdough discard. Batter may look curdled—this is normal.

• Combine Dry Ingredients:

  • Whisk flour, baking powder, salt, and optional cardamom in a separate bowl.

• Mix Batter:

  • Gradually add dry ingredients to wet. Mix on low speed until just combined. Do not overmix.

• Make Cinnamon Crumble:

  • Mix brown sugar, 10 tbsp flour, cinnamon, melted butter, and pinch of salt until clumpy.

• Layer the Cake:

  • Spread half the cake batter in pan. Sprinkle half of the crumble over it. Dollop remaining batter on top and gently spread. Top with remaining crumble.

• Bake:

  • 40–45 minutes until golden and a toothpick in the center comes out clean. Tent with foil if top browns too quickly.

• Cool:

  • Cool at least 30 minutes before slicing for clean, beautiful pieces.

Notes

• Cinnamon layer sinking? Batter too thin or pan overfilled. Use recommended pan and spread second layer carefully.

• Make-ahead: Store at room temperature 2 days or freeze up to 3 months.

• No stand mixer? Use a wooden spoon; beat butter and sugar until light and fluffy.

Nutrition

• Calories: 490 Cal Per Serving
• Fat: 18g
• Carbohydrates: 74g
• Protein: 6g

Nutritional Information (For Your Info!)

Let’s be real—we’re not eating coffee cake for its health benefits. We’re eating it for soul-warming joy! But I know some of you like to keep track, so here’s a general breakdown. This is an estimate and can vary based on specific ingredients and slice size.

Per slice (based on 18 servings):
Calories: ~490 | Protein: 6g | Fat: 18g | Carbohydrates: 74g | Sugar: 45g | Fiber: 1g

Remember, this is a treat meant to be shared and savored. Enjoy every single bite without guilt!

Your Next Kitchen Adventure Awaits

And there you have it, my friends. Your complete guide to baking a Sourdough Discard Coffee Cake that’s guaranteed to impress. This recipe is a celebration of flavor, a solution for food waste, and a testament to the fact that the best recipes often come from a little bit of kitchen intuition and a whole lot of love.

I hope this cake becomes a regular in your baking rotation, just like it is in mine. It’s more than just a recipe;