Sourdough Coffee Cake

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

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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.

Prep Time20

Cook Time40

Course: Desserts, Snack

Cuisine: American

Keyword: sourdough coffee cake, sourdough discard recipes

Servings: Servings

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 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. 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.

Video

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!

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