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If you’re anything like me, you’ve got a sourdough starter living in your kitchen that sometimes begs to be used more creatively than just for loaves of bread. That’s where this absolute gem of a recipe comes into play — the easiest sourdough discard coffee cake. It’s my go-to recipe whenever I crave something sweet with my afternoon coffee or when I want to impress my guests without spending hours in the kitchen.
What I adore about this recipe, besides its delicious outcome, is the simplicity and minimal equipment required. You won’t be left with a mountain of dishes to wash, making the clean-up almost as sweet as the cake itself. Plus, it’s a fantastic way to put that sourdough discard to good use, reducing waste and adding a unique tang to your coffee cake.
Here’s how I make Sourdough Discard Coffee Cake:
What You’ll Need For the Cake:
- 1 cup sourdough starter
- 1⁄3 cup vegetable oil
- 1 egg (slightly beaten)
- 1 cup all-purpose flour
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
What You’ll Need For the Topping:
- 1 teaspoon cinnamon
- 1⁄2 cup brown sugar
- 2 tablespoons butter
- 1 tablespoon flour
For the cake, you’ll need 1 cup of sourdough starter, which gives this cake its delightful tang and tender crumb. Mix that with 1/3 cup of vegetable oil for moisture and an egg to bind everything together.
The dry ingredients are straightforward pantry staples: 1 cup all-purpose flour, 3/4 cup sugar for sweetness, 1/2 teaspoon salt, 1 teaspoon baking soda for rise, and 1 teaspoon cinnamon for that warm, spiced flavor that pairs so beautifully with coffee.
The topping is where the magic happens, creating a caramelized, crunchy layer that contrasts perfectly with the soft cake beneath. You’ll need 1 teaspoon cinnamon, 1/2 cup brown sugar for that deep molasses flavor, 2 tablespoons butter (or margarine if that’s what you have on hand), and 1 tablespoon flour to help it all clump together into delicious crumbles.
The process couldn’t be easier: combine your sourdough starter, oil, and egg. In another bowl, whisk together your dry ingredients and then incorporate them into the sourdough mixture.
Spread the batter into a greased baking pan. I used an 11 x 7 inch baking dish, but a 9-inch square pan will work as well.
For the topping, you can use a pastry blender to get the perfect crumbly texture, but your fingers will work just fine too. Sprinkle this mixture over the batter, and then it’s ready to bake.
Bake it in a preheated oven at 350 degrees for about 35 minutes, and what comes out is nothing short of divine. The cinnamon-spiced aroma filling the kitchen is irresistible, and the cake itself strikes the perfect balance between tender and crumbly, with a slightly tangy flavor that makes it stand out from other coffee cakes.
This sourdough discard coffee cake has become a staple in my home. It’s perfect for those lazy weekend mornings, an afternoon treat, or even as a casual dessert when friends come over. The ease of preparation, combined with the delightful flavors and textures, makes this recipe a keeper. Give it a try, and I promise, it’ll become your go-to coffee cake recipe as well.
Sourdough Discard Coffee Cake:
Ingredients
What You'll Need For the Cake:
- 1 cup sourdough starter
- 1/3 cup vegetable oil
- 1 egg slightly beaten
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
What You'll Need For the Topping:
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 2 tablespoons butter
- 1 tablespoon flour
Instructions
- Gently mix together sourdough starter, oil and egg.
- Stir together the dry ingredients and gently fold them into the sourdough mixture until just combined—be careful not to overmix
- Put dough into a greased 9 inch square pan or 11 x 7-inch baking pan.
- Crumble topping ingredients together and sprinkle topping on top of batter.
- Bake for 35 minutes at 350 degrees.
Get Started with Sourdough
New to sourdough? Try these easy recipes to get started on your sourdough journey. Just be careful, sourdough baking is addictive!
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Thank you- this is just what I was looking for; delicious! I did add a bit of cream of tartar for a lil snickerdoodle flavor.
Awesome, I’ll have to try that!
Just made this. It’s good but my crumb topping baked into the cake making the edges crunchy. Drizzled a basic glaze over to cut the cinnamon.
I’m sorry the crumb topping baked into the cake, but I’m so glad you still enjoyed it! The glaze sounds like a perfect touch. Thanks for giving it a try!