My Sourdough Discard Coffee Cake Recipe features a soft, buttery, vanilla-scented cake that is filled and topped with a cinnamon brown sugar streusel. You won't need a mixer to make this easy cake and you can use your sourdough discard or active sourdough starter to make it which means you can whip this up whenever the craving strikes!
When I set out to create a Sourdough Coffee Cake, I knew I wanted it to be quick and easy which meant not having to haul out a mixer to make it. Well, I succeeded! This moist little snacking cake comes together in no time and it's as easy as whipping up a batch of muffins. Enjoy this cake any time of day with a cup of tea, coffee, or a cold glass of milk.
Jump to:
Step-by-Step Instructions
This cake comes together in minutes. Always start with the streusel so it can sit in the fridge while you make the quick cake batter. It is helpful if your ingredients (starter, sour cream, and egg) are at room temperature but it's not a deal breaker.
Make the cinnamon streusel filling and topping
Add all streusel ingredients to a bowl.
Mix well with a fork or your fingers until you have a crumbly mixture.
Make the Sourdough Discard Coffee Cake Batter
Add sugars to partially melted butter in large mixing bowl.
Whisk vigorously for about 3 minutes.
Add egg.
Whisk again very vigorously until mixture is light and fluffy,
Add sour cream and sourdough starter and whisk again.
Add vanilla.
Since we are not using a mixer, adding the ingredients separately and whisking well between each addition is important to incorporate air into the batter as well as ensure the sugar is dissolved into the batter. You'll notice the batter getting lighter and almost fluffy as you whisk - this is what you want!
Whisk one final time to combine vanilla.
Add dry ingredients.
Fold dry ingredients into wet mixture until just combined. Do not overmix.
Hint: When folding in the dry ingredients, be sure you are folding gently to preserve some of those air bubbles you worked to create. Fold until just combined, but do not overmix.
Assembly and baking
Spread half of batter into prepared pan.
Top with half of streusel.
Add remaining batter to pan.
Spread into an even layer.
Top with remaining streusel and bake.
Top Tip
Pan size matters! This cake was tested with an 8x8 square metal pan. You could also use a 9-inch round pan. If you size up to a 9x9 your cake will be much thinner and will bake quite a bit faster, so be sure to measure your pan if you are unsure of the size. You can also double the recipe and use a 9x13 inch rectangular baking dish. Here is a handy article on Cake Pan Sizes and Conversions.
More Sourdough Discard Recipes
Looking for other recipes like this? Try these:
Sourdough Discard Coffee Cake Recipe
My Sourdough Discard Coffee Cake Recipe features a soft, buttery, vanilla-scented cake, filled and topped with a cinnamon brown sugar streusel.
- Total Time: 1 hour
- Yield: 9 servings
Ingredients
Cinnamon Brown Sugar Streusel (If you like a LOT of streusel, I suggest doubling these amounts):
½ cup or 70 grams all purpose flour
⅓ cup or 71 grams brown sugar (light or dark)
2 teaspoons ground cinnamon
4 tablespoons or 56.5 grams butter (salted or unsalted), soft room temperature
optional: a small splash of vanilla bean paste or vanilla extract
Sourdough Discard Coffee Cake Batter:
8 tablespoons or 113 grams butter
¼ cup or 49.5 grams white granulated sugar
¼ cup or 53.25 grams brown sugar (light or dark)
1 medium egg, room temperature
½ cup or 113.5 grams full fat sour cream, room temperature
½ cup or 140 grams sourdough starter, room temperature, stirred down well before measuring
1 teaspoon vanilla extract or vanilla bean paste
1 cup or 140 grams all purpose flour
½ teaspoon kosher salt or fine sea salt
1 teaspoon baking powder
¼ teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F. Butter and flour an 8x8 inch square baking pan and set aside - you can also spray with baking spray and/or line with parchment. If doubling the recipe, prepare a 9x13 inch rectangular baking dish.
- In a small bowl combine streusel ingredients and mix well with a fork or your fingers until you have a crumbly mixture. Place in the refrigerator while you prepare the batter.
- In a large mixing bowl, place one stick of butter. Microwave for just a few seconds until it is melted slightly but not totally liquified. See photos in blog post for reference. You can do this in a small pan on the stove top too but keep a very close eye on it.
- Add sugars to butter and whisk vigorously for about 3 minutes until the mixture becomes thick and lighter in color.
- Add egg and whisk again very vigorously until combined and fluffy.
- Add sour cream and sourdough starter and whisk again.
- Add vanilla and whisk until combined.
- Add flour, baking powder, baking soda, and salt and fold gently but thoroughly with a rubber spatula until all flour is combined and you have a smooth cake batter. Don't overmix.
- Place half of cake batter into prepared pan and smooth into an even layer. Add half of streusel mixture on to of this first layer. Add remaining batter on top of streusel and spread into an even layer. Top with remaining streusel.
- Bake in preheated oven for 40-45 minutes or until a cake tester comes out with moist crumbs attached.
Notes
This recipe was tested with an 8x8 inch square metal baking pan. You could use a 9 inch round pan for equivalent results. If you size up to a 9x9 square your cake will be thinner and it will bake faster.
If doubling the recipe, use a 9x13 baking dish and bake for 5-10 more minutes.
Feel free to add ½ cup chopped pecans to the streusel mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: cakes, snacking cakes, brunch cakes, sourdough cakes
- Method: sourdough, baking
- Cuisine: American
Leave a Reply