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.
Servings: 12 Servings
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
Long ferment option: You can refrigerate the batter overnight. The next day, layer it with the cinnamon filling and add the crumble topping just before baking.
Use room temp ingredients. Let the butter, eggs, and buttermilk sit out before mixing. This helps the batter come together more evenly.
Make spreading easier. When layering the batter over the cinnamon sugar, dip your spoon or spatula in water to keep it from sticking.
Don’t overbake. Test the center with a toothpick, it should come out clean or with a few moist crumbs.
Serve it warm. Reheating brings back that soft, tender texture and enhances the buttery flavor.
Optional Add-Ins: You can mix chopped nuts or chocolate chips into the streusel for a variation. Chopped pecans, hazelnuts, or even a handful of chocolate chips work great.
Storage: Store leftover cake tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Warm slices before serving for the best texture.
Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.
Nutrition
Serving: 1 serving | Calories: 719kcal | Carbohydrates: 109g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 606mg | Potassium: 114mg | Fiber: 2g | Sugar: 60g | Vitamin A: 714IU | Vitamin C: 0.03mg | Calcium: 78mg | Iron: 3mg
