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A pan of coffee cake with one slice on its side

Sourdough Discard Coffee Cake Recipe

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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):

1/2 cup or 70 grams all purpose flour

1/3 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

1/4 cup or 49.5 grams white granulated sugar

1/4 cup or 53.25 grams brown sugar (light or dark)

1 medium egg, room temperature

1/2 cup or 113.5 grams full fat sour cream, room temperature

1/2 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

1/2 teaspoon kosher salt or fine sea salt

1 teaspoon baking powder

1/4 teaspoon baking soda

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add sugars to butter and whisk vigorously for about 3 minutes until the mixture becomes thick and lighter in color.
  5. Add egg and whisk again very vigorously until combined and fluffy.
  6. Add sour cream and sourdough starter and whisk again.
  7. Add vanilla and whisk until combined.
  8. 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.
  9. 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.
  10. 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 1/2 cup chopped pecans to the streusel mixture.

  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: cakes, snacking cakes, brunch cakes, sourdough cakes
  • Method: sourdough, baking
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/sourdough-discard-coffee-cake/