This sourdough coffee cake is such a good way to use up sourdough discard without making another loaf of bread. It has a soft cake base, a thick cinnamon crumb topping, and just enough tang from the sourdough to make the flavor a little more interesting. I like this one because it feels simple and homemade but still turns out really good for breakfast, brunch, or even an afternoon snack with coffee.

Why You Will Love This Recipe

This sourdough coffee cake is great because it gives you an easy way to use sourdough discard in something sweet. The cake stays soft thanks to the sour cream and discard, and the crumb topping adds that classic cinnamon sugar layer on top. Another reason I like this recipe is that the streusel is really easy to make since it uses melted butter, so there’s no cutting in cold butter or dealing with a pastry cutter. It’s the kind of cake that looks like it took more effort than it really did.

What You Will Need

You will need sourdough discard, which adds moisture and a slight tang to the cake without making it taste like sourdough bread. Sour cream helps keep the cake soft and gives it a richer texture.

Unsalted butter is used in both the cake and the topping. Softened butter is beaten into the cake batter for a tender crumb, and melted butter is used for the streusel so it comes together easily.

Granulated sugar sweetens both the cake and the topping, while a little light brown sugar in the streusel adds a bit more flavor. Egg helps bind the batter together, and vanilla extract adds extra flavor.

For the dry ingredients you will use all-purpose flour, which gives structure to both the cake and the topping. Baking powder and baking soda help the cake rise, and salt balances the sweetness.

The topping gets its flavor from ground cinnamon, which gives the cake that classic coffee cake taste. If you want to finish it with a glaze, you’ll also need powdered sugar and a little milk.

Ingredients

Cake

• 1 ¼ cups (250 g) granulated sugar
• ½ cup (113 g) unsalted butter, softened
• 1 large egg, room temperature preferred
• ½ cup (120 g) sour cream
• ½ cup (110 g) sourdough discard, unfed room temperature discard works best
• 1 teaspoon vanilla extract
• 1 ½ cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon table salt

Topping

• 1 cup (125 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• 2 Tablespoons (25 g) light brown sugar, firmly packed
• 1 Tablespoon ground cinnamon
• ¼ teaspoon table salt
• 6 Tablespoons (85 g) unsalted butter, melted and cooled until not warm to the touch

Glaze (optional)

• ½ cup (65 g) powdered sugar
• 2–3 teaspoons milk

How to Make Sourdough Coffee Cake

Start by heating your oven to 350°F (175°C) and lightly greasing a 9×9-inch metal baking pan with butter or shortening.

In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture looks light and fluffy. This should take about 2 to 3 minutes. Add the egg and mix again until fully combined.

Add the sour cream, sourdough discard, and vanilla extract to the bowl and mix until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding them in with a spatula until the batter is fully combined. Be careful not to overmix.

Spread the batter evenly into the prepared pan and set it aside while you make the topping.

For the streusel, melt the butter and let it cool so it is no longer warm. In another bowl, stir together the flour, granulated sugar, brown sugar, cinnamon, and salt with a fork. Pour the cooled melted butter over the dry ingredients and mix with a fork until everything is evenly moistened and crumbly. Stop once it comes together so it doesn’t turn into a paste.

Sprinkle the topping evenly over the batter, covering the whole surface.

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool a bit before adding the glaze.

To make the glaze, stir together the powdered sugar and milk in a small bowl until smooth. Drizzle it over the cooled or slightly warm cake, then slice and serve.

Storage

Keep the cake covered tightly or in an airtight container at room temperature for up to 3 days.

More Coffee Cake Recipes

• Sour Cream Coffee Cake 
• Apple Coffee Cake
• Cinnamon Coffee Cake
•  Blueberry Coffee Cake
• Pumpkin Coffee Cake