There’s nothing quite like waking up to the comforting aroma of cinnamon and coffee filling the kitchen. This Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard brings warmth and nostalgia to your mornings while making good use of your sourdough leftovers. Instead of tossing your discard, transform it into a tender, golden cake topped with a buttery crumble that melts in every bite. Perfect for brunches, lazy weekends, or as a cozy gift for friends, this recipe turns sustainability into sweetness — proving that even kitchen scraps can create something truly delicious and memorable.
A Sweet Morning Tradition
Saturday mornings have always been my favorite — quiet sunlight streaming through the window, coffee brewing, and the oven preheating for a Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard. The comforting mix of sugar and cinnamon instantly feels like home. What started as an experiment to reduce waste from making Homemade Sourdough Bread soon became a family tradition. The sourdough starter discard, once overlooked, adds a subtle tang and depth to every crumb, turning ordinary Coffee Cake Recipes into something extraordinary. Each bite reminds me that thoughtful, sustainable baking often yields the most meaningful flavors.
Consistency is what makes this Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard a keeper. The natural acidity from the discard tenderizes the crumb, giving it that irresistibly soft, moist texture. The buttery cinnamon crumble adds crunch and sweetness, beautifully balanced by the faint tang from the sourdough base. Together, they create layers of flavor that feel both homely and refined. Whether you’re sharing your bake online with #SourdoughStarterRecipe or simply looking for a reliable #RecipeUsingSourdoughStarter, this cake is endlessly adaptable, delightfully aromatic, and impossibly easy to love — every single time you bake it.
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Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard
- Total Time: 55 minutes
- Yield: 1 cake 1x
Description
A tender, moist coffee cake made with sourdough starter discard and topped with a buttery cinnamon crumble, perfect for brunch or breakfast.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a bowl whisk flour, baking powder, salt, and 1 teaspoon cinnamon.
3. In another bowl cream butter and granulated sugar until light, then beat in eggs one at a time and vanilla.
4. Fold in sourdough discard until combined.
5. Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients.
6. In a separate bowl combine brown sugar, flour, melted butter, and 1 teaspoon cinnamon to form crumb topping.
7. Pour half the batter into the pan, sprinkle half the crumble, add remaining batter, then top with remaining crumble.
8. Bake for 35 minutes or until a toothpick comes out with moist crumbs.
9. Cool in pan for 15 minutes then transfer to a wire rack.
10. Slice and serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 12 servings
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0.2
- Carbohydrates: 50
- Fiber: 1.5
- Protein: 5
- Cholesterol: 60
Keywords: cinnamon, coffee cake, sourdough, starter discard, crumble, breakfast cake, brunch, sustainable baking, easy recipe, homemade
Gathering Ingredients for Success
To ensure your Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard turns out perfectly every time, start with fresh, high-quality ingredients. The sourdough discard adds unique moisture and a light tang, but balance comes from the right ratios of sugar, butter, and flour. Always bring ingredients to room temperature before mixing — this helps create a smoother batter and even bake.
| Ingredient | Measurement | Notes |
|---|---|---|
| Sourdough starter discard | 1 cup | Use unfed discard for mild tang |
| All-purpose flour | 2 cups | Measured by spooning and leveling |
| Granulated sugar | ¾ cup | Adjust for preferred sweetness |
| Brown sugar | ½ cup | Adds depth to crumble |
| Butter | ½ cup (1 stick) | Softened, unsalted |
| Eggs | 2 large | Room temperature |
| Baking powder | 2 tsp | For essential lift |
| Ground cinnamon | 2 tsp | Divided for batter & topping |
| Milk or buttermilk | ¾ cup | Adds tenderness |
| Salt | ½ tsp | Balances sweetness |
| Vanilla extract | 1 tsp | Enhances aroma |
Choosing the right sourdough discard: Both fed and unfed starter can work, but unfed discard has a more neutral flavor ideal for sweet bakes. If your discard has been stored for a few days, stir it well before using to reincorporate any liquid. Store leftover discard in the fridge and refresh it weekly to prevent spoilage.
Essential Tools for Homemade Sourdough Bread and Coffee Cake Recipes
Baking success often depends on preparation. Gather all your tools before beginning so the process feels smooth and enjoyable. You’ll need:
- Mixing bowls (large and medium) for wet and dry ingredients
- Measuring cups and spoons for accuracy
- Kitchen scale for precise results, especially with flour and starter
- Whisk or electric mixer to combine ingredients evenly
- Rubber spatula for folding the batter without overmixing
- 9×9-inch or 8×8-inch baking pan lined with parchment paper
Accuracy matters: Even small deviations in measurement can alter texture. An oven thermometer ensures correct temperature — most ovens run hotter or cooler than expected. Before baking, check calibration or preheat for at least 20 minutes.
To prevent sticking, lightly grease and line your pan. When combining the batter, mix only until ingredients come together; overmixing can make the cake dense. With these tools and techniques ready, you’ll set the stage for baking success — the perfect foundation for the soft crumb and buttery topping that define this Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard.
Preparing the Base Batter
Every successful Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard begins with a well-prepared batter. Start by preheating your oven to 350°F (175°C) and ensuring your baking pan is greased and lined with parchment paper. In a large bowl, whisk together the dry ingredients — flour, baking powder, salt, and part of the cinnamon. In a separate bowl, cream softened butter and sugar until light and fluffy, then add eggs one at a time, followed by vanilla extract.
Next, gently fold in the sourdough starter discard. Its natural acidity breaks down gluten strands, resulting in a tender, moist crumb. Alternate adding the dry mix and milk to the wet ingredients, beginning and ending with the dry. Stir only until just combined — overmixing can lead to a dense cake. The batter should feel smooth and slightly thick but pourable, ready to cradle the cinnamon crumble layers that define this irresistible treat.
For an extra boost of flavor, let the batter rest for 10 minutes before baking. This allows the sourdough starter’s mild fermentation to relax the gluten even more, adding depth to the finished cake. Once the base batter is ready, set it aside while preparing the topping.
Building the Cinnamon Crumble Layer and Baking to Perfection
The crumble topping gives this Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard its classic charm — buttery, crisp, and sweetly spiced. In a small bowl, combine brown sugar, all-purpose flour, cinnamon, and melted butter. Use a fork to mix until the texture resembles coarse sand, with small clumps that will melt beautifully during baking.
To assemble, pour half of the batter into the prepared pan and smooth it with a spatula. Sprinkle half of the crumble mixture evenly over the surface. Add the remaining batter, spreading gently to avoid disturbing the layer beneath, then finish with the rest of the crumble on top. For an extra hint of spice, dust a little extra cinnamon or nutmeg before baking.
| Pan Size | Temperature | Baking Time | Notes |
|---|---|---|---|
| 8×8-inch square | 350°F (175°C) | 35–40 minutes | Slightly thicker cake |
| 9×9-inch square | 350°F (175°C) | 30–35 minutes | Thinner, quicker bake |
| 9×13-inch rectangle | 350°F (175°C) | 25–30 minutes | Double recipe recommended |
Begin checking for doneness a few minutes early. The cake is ready when a toothpick inserted in the center comes out mostly clean with a few moist crumbs clinging to it. Avoid overbaking — the goal is a soft interior with a crispy golden crumble.
Once baked, allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This resting period helps the crumble set without falling apart. Slice while warm if you prefer a melting butter texture, or wait until completely cool for neater servings.
Serve your Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard alongside a cup of fresh coffee or tea, and enjoy the harmony of sweet cinnamon spice and subtle sourdough tang. This cake stays tender for days when stored properly, making it an ideal make-ahead breakfast or afternoon snack.
In every bite, you’ll taste the perfect balance of sustainability and comfort — proof that your sourdough discard can lead to something not only resourceful but absolutely delicious.
Frequently Asked Questions
1. Can I use active sourdough starter instead of discard?
Yes, though the flavor and texture will vary slightly. Active starter tends to produce a lighter crumb and a more pronounced tang. If you choose to use active starter, reduce the milk slightly to maintain proper batter consistency. Still, this Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard is designed for unfed discard, ensuring the cake stays tender and balanced.
2. How do I store leftover coffee cake?
Once cooled, wrap the cake tightly in plastic wrap or an airtight container. It stays fresh for up to 3 days at room temperature or 5 days refrigerated. To revive its warmth and texture, reheat individual slices in the microwave for 10–15 seconds.
3. What can I substitute for butter or eggs?
If you’re dairy-free, replace butter with an equal amount of coconut oil or vegan margarine. For egg substitutions, you can use a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg) or applesauce for added moisture. These swaps maintain the soft crumb that makes this #RecipeUsingSourdoughStarter so beloved.
4. Can I freeze Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard?
Absolutely! Slice the cooled cake into portions, wrap them individually, and store in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature or warm in the oven at 300°F (150°C) for 10 minutes. The crumble stays crisp, and the sourdough flavor remains delightfully present.
Bringing It All Together — The Joy of Weekend Baking
This Cinnamon Crumble Coffee Cake Using Sourdough Starter Discard transforms what might have been kitchen waste into a sweet symbol of sustainability and warmth. Each layer — from the velvety crumb to the buttery cinnamon topping — celebrates mindful baking and the creativity that sourdough brings to everyday recipes.
Whether you’re sharing a slice over coffee, experimenting with new flavors, or passing down the recipe to a friend, this cake embodies the essence of weekend comfort. It’s proof that resourceful baking can be as satisfying as it is sustainable. So the next time you refresh your starter, remember — those few spoonfuls of discard hold the potential for something golden, cozy, and deeply delicious.
