Description
Sourdough Discard Coffee Cake
Tender, buttery, and cinnamon-swirled—your new favorite bake with sourdough discard!
Ingredients
Cake Batter:
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1 cup (2 sticks) unsalted butter, softened
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3 cups white sugar
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4 tsp vanilla extract
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4 large eggs
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2 cups whole milk (or buttermilk)
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2 cups sourdough discard (or active starter)
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6 cups all-purpose flour (swap 1 cup for cake flour for extra tenderness)
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8 tsp baking powder
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½ tsp salt
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1 tsp ground cardamom (optional)
Cinnamon Sugar Filling & Topping:
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3 cups brown sugar
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10 tbsp all-purpose flour
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8 tsp ground cinnamon
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12 tbsp unsalted butter, melted
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Pinch of sea salt (optional)
Optional Add-Ins / Twists:
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Apples, blueberries, chocolate chips, nuts, or dairy-free/gluten-free substitutions
Instructions
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Preheat & Prep Pan:
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Oven to 350°F (175°C). Grease a 9×13 pan and optionally line with parchment for easy slicing.
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Cream Butter & Sugar:
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Beat softened butter and sugar on medium-high for 2–3 minutes until pale and fluffy.
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Add Wet Ingredients:
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Beat in eggs one at a time. Mix in vanilla, milk, and sourdough discard. Batter may look curdled—this is normal.
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Combine Dry Ingredients:
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Whisk flour, baking powder, salt, and optional cardamom in a separate bowl.
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Mix Batter:
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Gradually add dry ingredients to wet. Mix on low speed until just combined. Do not overmix.
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Make Cinnamon Crumble:
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Mix brown sugar, 10 tbsp flour, cinnamon, melted butter, and pinch of salt until clumpy.
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Layer the Cake:
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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.
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Bake:
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40–45 minutes until golden and a toothpick in the center comes out clean. Tent with foil if top browns too quickly.
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Cool:
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Cool at least 30 minutes before slicing for clean, beautiful pieces.
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Notes
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Cinnamon layer sinking? Batter too thin or pan overfilled. Use recommended pan and spread second layer carefully.
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Make-ahead: Store at room temperature 2 days or freeze up to 3 months.
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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