This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This Sourdough Coffee Cake with Cinnamon Swirl is a delicious way to use up your sourdough discard. With a buttery crumb topping, a cinnamon swirl, and a tender cake made from sourdough discard, it’s perfect for breakfast, brunch, or a cozy dessert!
Here is Why This Sourdough Cake Recipe Works
Great Use for Sourdough Discard: Don’t let that discard go to waste. This coffee cake turns it into something spectacular without the hassle of baking bread.
Irresistible Cinnamon Swirl: Who doesn’t love a gooey cinnamon swirl in the middle? It’s like a hug in food form.
Buttery Crumb Topping: The crumb topping is half the reason we’re here. Buttery, crispy, and downright addictive!
Easy to Make: No fancy techniques or equipment needed. Just mix, layer, and bake.
For more discard recipes, try our sourdough banana muffins or our sourdough banana cake.
If you’re in the mood for something richer, our Sourdough Brownies are dense, fudgy, and another great way to use up discard.
Recipe Tips
Use room temperature ingredients. Bring the butter, eggs, and buttermilk to room temperature so they mix more smoothly into the batter.
Don’t overmix. Stir just until the dry ingredients are combined. Too much mixing can lead to a dense, tough cake.
Spreading tip: When layering the batter over the cinnamon sugar, dip your spoon in water to help it glide without sticking.
Check for doneness. A toothpick in the center should come out clean or with a few moist crumbs.
Serve it warm. Reheat slices briefly in the microwave or oven to soften the crumb and bring out the buttery flavor.
Cinnamon Sugar Sourdough Crumb Cake
This Sourdough Coffee Cake is a fantastic way to use up a large amount of sourdough starter, perfect for when you have plenty of extra discard on hand. With its gooey swirl of cinnamon sugar and the buttery crumble topping, this cake is the ultimate dessert whenever you’re looking to put your starter to good use.
Pin this now to find it later!
Pin It
Sourdough Coffee Cake
If you make this recipe, please leave a star rating and comment.
Ingredients
Crumble Topping
- 2 ⅓ cups all purpose flour
- 1 ¼ cups granulated sugar
- 2 ½ teaspoons ground cinnamon
- ¾ teaspoon salt
- 14 tablespoons butter, melted
Cinnamon Swirl Filling
- ¾ cup brown sugar
- 2 ½ teaspoons ground cinnamon
Sourdough Cake Batter
- 1 ½ cups granulated sugar, 300 grams
- 8 tablespoons butter, room temperature
- 5 tablespoons vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups sourdough discard, 340 grams
- 3 cups all purpose flour, 360 grams
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ⅓ cup buttermilk, room temperature
Instructions
- Preheat the oven to 350°F. Grease a 13 x 9" pan.
Make the Crumble Topping
- In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Pour the melted butter into the flour mixture, stirring until you have a uniformly moist but crumbly mixture. Set aside.
Make the Cinnamon Swirl
- In a small bowl, mix together the brown sugar and cinnamon. Set aside.
Make the Cake Batter
- In a large mixing bowl, beat the sugar, butter, and oil until well combined. Add the eggs one at a time. Scrape the bowl down between additions.
- Stir in the vanilla, and sourdough starter, mixing until well incorporated. Scrape the sides and bottom of the bowl.
- Place a sifter over the bowl and sift the flour, baking powder, baking soda, and salt into the batter. Stir until evenly combined. Add the buttermilk and mix until smooth.
- Spread half of the batter into the prepared pan, then sprinkle the cinnamon swirl filling evenly over the top. Dollop the remaining batter over the filling and gently spread it out to cover (tip: dipping your spoon or spatula in water makes spreading easier and helps prevent sticking).
- Sprinkle the crumb topping evenly over the cake. Bake for 38 to 43 minutes, until a toothpick inserted in the center comes out clean, and the edge of the cake just barely pulls away from the pan. Serve slightly warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I agree this easily made 2 9×9 I fortunately thought this was way too much and put it in a 9×13 inch pan. It’s still way higher than the pan. I’ve had to add 15 minutes time so far as it’s not cooked. My ovens fine, I baked bread this morning. I also had way too much crumb topping half I put in a container to make muffins . I’ll see how it tastes to decide if I’ll make again. Are you sure that isn’t a double recipe?
Thank you for your feedback, and I appreciate you taking the time to share your experience. You’re absolutely right, there was an error in the instructions, and the batter is intended for a 13×9-inch pan. I’m so sorry for the confusion and will update the recipe to reflect the correct pan size. Thank you again for bringing this to my attention.
I just took this out of the oven. It made a huge mess! Do yourself a favor and bake it in a 13 x9 pan NOT a 9 inch square. I’m excited to taste it when it cools a bit.
Thanks for the feedback! I am guessing your pan may have had sloped sides, which could explain the overflow. A 9×9 pan with straight sides holds a bit more volume, so that could make a difference. I’m glad you’re excited to taste it, though! And using a 13×9 pan will work but you will need to shorten the baking time. Thanks for the comment.
I wanted to follow up on my earlier reply and let you know that after reviewing the recipe more closely, I realized the instructions were incorrect. It should call for a 13×9-inch pan, not a 9×9. I’m so sorry for the confusion and for not catching this sooner. I’ve updated the recipe to reflect the correct pan size.
A great use of discard! And the streusel is always great.
Thank you Angie!