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 unfed starter, it’s perfect for breakfast, brunch, or a cozy dessert!

A slice of sourdough discard coffee cake with a cinnamon swirl.

Here is Why This Sourdough Cake Recipe Works

Great Use for Sourdough Discard: Don’t let that unfed starter 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: Let’s be real—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 pie crust.

Three slices of sourdough crumb cake with a cup of coffee.

The Ingredients

Pantry: All-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, vegetable oil, vanilla extract.
Pantry Seasonings: Cinnamon, salt.
Fridge: Butter, eggs, buttermilk.
Other: Sourdough starter discard.

Recipe Variations

Pecan Crumble Sourdough Coffee Cake: Add ½ cup chopped pecans to the cinnamon filling mixture as well as the crumble topping.

Blueberry Sourdough Crumb Cake: Add 1 cup of fresh or frozen blueberries to the batter along with one tablespoon of lemon zest.

Hazelnut Discard Cake: Mix in ½ cup chopped hazelnuts and ½ cup chocolate chips to the batter, and replace the cinnamon swirl with ⅓ cup Nutella drizzle.

A collage of 6 photos showing how to make a sourdough discard coffee cake.

Tips for Success

Allow the butter, eggs, and buttermilk to come to room temp. It helps everything mix together more evenly.
Stir just until the dry ingredients are incorporated. Overmixing can make the cake tough instead of tender.
When you spread the batter over the cinnamon sugar layer, dipping your spoon in water makes spreading easier and prevents sticking!
Use a toothpick to test the center of the cake. If it comes out clean or with just a few crumbs, it’s ready.
To enjoy the cake at its best, warm it up before serving. A quick zap in the microwave or a few minutes in the oven makes the cake more tender and brings out the buttery goodness.

A slice of sourdough coffee cake on a plate with coffee in the background.

Storage

To store leftover cake, cover it tightly with plastic wrap or place it in an airtight container on the counter for up to 3 days. For longer storage, refrigerate the cake for up to 5 days. Warm it up before serving for the best texture.

Freezing: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months.

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.

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below.

A slice of sourdough discard coffee cake with a crumb topping.

Sourdough Coffee Cake

This Sourdough Discard Coffee Cake with Cinnamon Swirl uses a large amount of sourdough discard, making it perfect for using up extra starter. The tender crumb, gooey cinnamon swirl, and buttery topping make this cake perfect for snacking with a cup of coffee or tea. For the best flavor and texture, serve it warm.

No ratings yet

Print Pin Video Save

Prep Time: 20

Cook Time: 40

Servings: Servings

Calories: 719kcal

Author: Dahn Boquist

Ingredients

Crumble Topping

2-⅓ cups all purpose flour
1-¼ cups granulated sugar
2-½ teaspoons cinnamon
¾ teaspoon salt
14 tablespoons butter melted

Cinnamon Swirl Filling

¾ cup brown sugar
2-½ teaspoons 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 starter unfed/discard (340 grams)
3 cups all purpose flour 360 grams
1-½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon table salt
⅓ cup buttermilk room temperature

Instructions

Preheat the oven to 350°F. Grease a 9″ square 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. Sprinkle the cinnamon swirl filling evenly over the batter.
Dollop the remaining batter on top and spread it over the cinnamon mixture (Tip: Dip your spoon or spatula in water to help spread the batter more easily without it 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.

Notes

Long Ferment Option: For a deeper sourdough flavor, refrigerate the cake batter overnight before baking. The next day, layer it with the cinnamon filling and add the crumble topping just before baking for the best results!
Use room temperature ingredients when you mix the batter.
To spread the batter easily over the cinnamon mixture, dip your spoon or spatula in water to prevent it from sticking.
Test the cake with a toothpick; it should come out clean or with a few crumbs. Be careful not to over bake.
Warm the cake up before serving to enjoy an extra tender, melt-in-your-mouth texture!

Video

Nutrition

Doni Macauley

Friday 18th of October 2024

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.

Dahn Boquist

Thanks for the feedback! I am guessing your pan may have had sloped sides, which could explain the overflow. A 9x9 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 13x9 pan will work but you will need to shorten the baking time. Thanks for the comment.