Sourdough Discard Coffee Cake Recipe
Ingredients
- ½ cor 70 grams all purpose flour
- ⅓ cor 71 grams brown sugar
light or dark
- 2 tspground cinnamon
- 4 tbspor 56.5 grams butter
soft room temperature, salted or unsalted
- optional: a small splash of vanilla bean paste or vanilla extract
- 8 tbspor 113 grams butter
- ¼ cor 49.5 grams white granulated sugar
- ¼ cor 53.25 grams brown sugar
light or dark
- 1 mediumegg
room temperature
- ½ cor 113.5 grams full fat sour cream
room temperature
- ½ cor 140 grams sourdough starter
room temperature, stirred down well before measuring
- 1 tspvanilla extract or vanilla bean paste
- 1 cor 140 grams all purpose flour
- ½ tspkosher salt or fine sea salt
- 1 tspbaking powder
- ¼ tspbaking soda
Directions
- 1
Preheat oven to 350 degrees F. Butter and flour an 8x8 inch square baking pan and set aside - you can also spray with baking spray and/or line with parchment. If doubling the recipe, prepare a 9x13 inch rectangular baking dish.
- 2
In a small bowl combine streusel ingredients and mix well with a fork or your fingers until you have a crumbly mixture. Place in the refrigerator while you prepare the batter.
- 3
In a large mixing bowl, place one stick of butter. Microwave for just a few seconds until it is melted slightly but not totally liquified. See photos in blog post for reference. You can do this in a small pan on the stove top too but keep a very close eye on it.
- 4
Add sugars to butter and whisk vigorously for about 3 minutes until the mixture becomes thick and lighter in color.
- 5
Add egg and whisk again very vigorously until combined and fluffy.
- 6
Add sour cream and sourdough starter and whisk again.
- 7
Add vanilla and whisk until combined.
- 8
Add flour, baking powder, baking soda, and salt and fold gently but thoroughly with a rubber spatula until all flour is combined and you have a smooth cake batter. Don't overmix.
- 9
Place half of cake batter into prepared pan and smooth into an even layer. Add half of streusel mixture on to of this first layer. Add remaining batter on top of streusel and spread into an even layer. Top with remaining streusel.
- 10
Bake in preheated oven for 40-45 minutes or until a cake tester comes out with moist crumbs attached.
Sourdough Discard Coffee Cake Recipe
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About this Recipe
Indulge in the Ultimate Sourdough Discard Coffee Cake Recipe
Welcome the cozy flavors of fall and elevate your brunch spread with our incredible Sourdough Discard Coffee Cake Recipe! This isn't just any coffee cake; it's a wonderfully soft, buttery, vanilla-scented cake elevated by the subtle magic of sourdough discard, generously layered and crowned with a delightful cinnamon brown sugar streusel.
Using sourdough discard in this recipe offers a unique advantage. It adds an incredible depth of flavor and tender texture to the cake without imparting any strong sourness, making it a fantastic way to utilize your extra starter. The result is a cake that's perfectly moist and tender, a beautiful contrast to the sweet, crumbly streusel.
Our cinnamon streusel is truly the star, woven throughout the cake and piled high on top. Each bite delivers that irresistible combination of warm spices and rich brown sugar, creating a harmonious balance with the light, vanilla cake. It’s the perfect treat for a leisurely weekend brunch or an afternoon pick-me-up with your favorite cup of coffee or tea.
Tips for a Perfect Coffee Cake:
- Ensure all your cold ingredients, especially butter, egg, and sour cream, are at room temperature. This helps them emulsify properly, creating a smoother batter and a more tender crumb.
- Don't overmix the batter once you add the flour. Mix just until combined to keep the cake light and airy.
Serving Suggestions & Variations:
- For an extra touch of decadence, drizzle a simple vanilla bean glaze over the cooled cake.
- Add a handful of chopped pecans or walnuts to your streusel mixture for a nutty crunch.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly special dessert.