Sourdough Coffee Cake with Crumb Topping (Discard Dessert)

This sourdough coffee cake is a truly delightful way to transform your sourdough discard into something utterly delicious.

It’s a moist, tender cake with a wonderful crumb topping that adds just the right amount of sweetness and texture. Perfect for breakfast, brunch, or an afternoon treat, this recipe proves that “discard” can be a star ingredient.

If you’re looking for a simple, family-friendly dessert that uses up that active sourdough discard sitting in your fridge, look no further. This coffee cake is straightforward to make and delivers on flavor, making it a fantastic addition to your baking repertoire.

Sourdough Coffee Cake

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• Total Time: 60-70 minutes
• Yield: 8 servings 1x

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Description

This sourdough coffee cake is a delightful way to use sourdough discard, creating a moist, tender cake with a wonderful crumb topping. Perfect for breakfast, brunch, or an afternoon treat, it’s a simple, family-friendly recipe that delivers on flavor and is easy to make.

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Ingredients

Scale 1x2x3x

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

1/2 cup sourdough discard (unfed, at room temperature)

1/2 cup milk (any kind)

1 large egg

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces

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Instructions

1. Preheat your oven to 375 F (190 C). Lightly grease and flour an 8×8 inch square baking pan or a 9-inch round cake pan.

2. In a large mixing bowl, combine the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk them together thoroughly until well combined.

3. In a separate medium bowl, whisk together the 1/2 cup melted butter, 1/2 cup sourdough discard, 1/2 cup milk, 1 large egg, and 1 teaspoon vanilla extract. Mix until everything is fully incorporated and smooth.

4. Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.

5. For the crumb topping: In a small bowl, combine the 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon ground cinnamon. Add the 1/4 cup cold butter, cut into small pieces. Use your fingertips or a pastry blender to cut the butter into the flour mixture until coarse crumbs form.

6. Pour the cake batter into your prepared baking pan and spread it evenly. Generously sprinkle the crumb topping over the entire surface of the batter. Place the pan in the preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.

7. Once baked, remove the coffee cake from the oven and place it on a wire rack to cool for at least 15-20 minutes before slicing and serving.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice

Keywords: sourdough, coffee cake, discard, crumb topping, breakfast, brunch, dessert, easy, sweet, baked good

What You’ll Love About This Quick And Easy Recipe

This recipe is a winner for so many reasons, making it ideal for home bakers of all skill levels. It’s a fantastic way to utilize sourdough discard, preventing waste and adding a subtle tang and incredible moisture to your cake without requiring you to feed your starter or wait for a long proofing time. The result is a wonderfully tender cake that isn’t overly sweet, perfectly balanced by a buttery, cinnamon-spiced crumb topping. It’s a versatile dish that shines at a casual weekend breakfast, a special brunch gathering, or as a comforting dessert after dinner. Families will appreciate its comforting flavors, and busy individuals will love how quickly it comes together for such an impressive outcome.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you begin ensures a smooth and enjoyable baking experience. Most of these items are likely already in your pantry, making this a convenient recipe to whip up on short notice.

INGREDIENTS:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted
• ½ cup sourdough discard (unfed, at room temperature)
• ½ cup milk (any kind)
• 1 large egg
• 1 teaspoon vanilla extract

• ½ cup all-purpose flour
• ¼ cup packed light brown sugar
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ cup (½ stick) unsalted butter, cold and cut into small pieces

When it comes to substitutions, you have a few options to make this recipe work with what you have on hand. If you don’t have unsalted butter, you can use salted butter and simply omit the ¼ teaspoon of salt from the cake batter. For the milk, any variety will work – whole milk, 2%, or even a non-dairy alternative like almond or oat milk will be fine. If you prefer a stronger vanilla flavor, feel free to add an extra half teaspoon of vanilla extract. For the crumb topping, while brown sugar adds a lovely depth, you can use all granulated sugar if that’s all you have.

Time Needed From Start To Finish

This recipe is designed for efficiency, making it a perfect choice when you want a homemade treat without spending hours in the kitchen.

• Preparation Time: 15 minutes
• Baking Time: 30-35 minutes
• Cooling Time: 15-20 minutes (before serving)
• Total Time: Approximately 60-70 minutes

This timing allows for gathering ingredients, mixing the batter and topping, baking until golden, and a brief cooling period before slicing into your delicious coffee cake.

How To Make It Step By Step With Visual Cues

Following these clear steps will help you achieve a perfectly moist and flavorful sourdough coffee cake with a delightful crumb topping.

1. Prepare Your Baking Pan and Oven: Preheat your oven to 375°F (190°C). Lightly grease and flour an 8×8 inch square baking pan or a 9-inch round cake pan. This step is crucial for easy removal of the cake after baking.
2. Whisk Dry Ingredients for the Cake: In a large mixing bowl, combine the 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisk them together thoroughly until well combined, ensuring the leavening agents are evenly distributed.
3. Combine Wet Ingredients for the Cake: In a separate medium bowl, whisk together the ½ cup melted butter, ½ cup sourdough discard, ½ cup milk, 1 large egg, and 1 teaspoon vanilla extract. Mix until everything is fully incorporated and smooth.
4. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and will help keep the cake tender. Overmixing can lead to a tough cake.
5. Prepare the Crumb Topping: In a small bowl, combine the ½ cup all-purpose flour, ¼ cup packed light brown sugar, ¼ cup granulated sugar, and ½ teaspoon ground cinnamon. Add the ¼ cup cold butter, cut into small pieces. Use your fingertips or a pastry blender to cut the butter into the flour mixture until coarse crumbs form. You want a sandy texture with some pea-sized pieces of butter remaining.
6. Assemble and Bake: Pour the cake batter into your prepared baking pan and spread it evenly. Generously sprinkle the crumb topping over the entire surface of the batter. Place the pan in the preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The topping should be golden brown and the cake should feel firm to the touch.
7. Cool Before Serving: Once baked, remove the coffee cake from the oven and place it on a wire rack to cool for at least 15-20 minutes before slicing and serving. This allows the cake to set properly and makes for cleaner slices.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough coffee cake is delicious on its own, but there are many ways to customize it and make it even more special for different occasions or tastes.

For a touch of extra indulgence, consider adding a simple glaze. A quick powdered sugar glaze made with powdered sugar and a splash of milk or lemon juice can be drizzled over the cooled cake. If you love nuts, a handful of chopped pecans or walnuts can be added to the crumb topping mixture for extra crunch and flavor. For a fruitier twist, a cup of fresh or frozen berries (like blueberries or raspberries) can be gently folded into the cake batter before pouring it into the pan. Just remember that frozen berries might release a bit more moisture, so don’t thaw them completely before adding.

This coffee cake is fantastic served warm with a cup of coffee or tea, making it a perfect breakfast or brunch item. For a more dessert-like presentation, a scoop of vanilla ice cream or a dollop of whipped cream alongside a warm slice is absolutely divine. It’s also a wonderful addition to a potluck or buffet spread, as it travels well and is always a crowd-pleaser. Kids often love the sweet crumb topping, and it’s a great way to introduce them to the subtle flavors of sourdough baking.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for can help ensure your sourdough coffee cake turns out perfectly every time.

One frequent mistake is overmixing the cake batter. When you combine the wet and dry ingredients, stir only until just combined. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake rather than a tender, moist one. A few lumps in the batter are perfectly fine.

Another common issue is not properly preparing the baking pan. If you skip greasing and flouring, or don’t do it thoroughly, your cake might stick to the pan, making it difficult to remove cleanly. Take the extra minute to ensure your pan is well-prepped.

Undercooking or overcooking can also impact the texture. An undercooked cake will be gooey in the center, while an overcooked one will be dry. Always use the toothpick test: insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done. If it has wet batter, continue baking for a few more minutes and test again.

Finally, not letting the cake cool sufficiently before slicing can cause it to crumble or fall apart. The cake needs time to set as it cools, so resist the urge to cut into it immediately. A little patience goes a long way for neat, perfect slices.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sourdough coffee cake fresh and delicious for as long as possible.

Once completely cooled, store the coffee cake in an airtight container at room temperature for up to 3 days. If you live in a very warm or humid climate, or if you want to extend its freshness, you can store it in the refrigerator for up to 5 days. Just be aware that refrigeration can sometimes slightly alter the texture, making it a little firmer. To enjoy refrigerated cake, it’s best to bring it back to room temperature or warm it gently before serving.

For longer storage, this coffee cake freezes beautifully. Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.