Sourdough Discard Cinnamon Crumb Cake Recipe

This sourdough discard cinnamon crumb cake is a delightful way to transform your extra sourdough starter into a soft, flavorful dessert.

It’s perfect for those moments when you want something sweet and comforting without a lot of fuss. The beauty of this recipe lies in its simplicity and the subtle tang the discard brings, balancing the sweetness beautifully.

Whether you’re new to sourdough baking or a seasoned pro looking for a clever use for your discard, this crumb cake is a fantastic choice. It delivers a wonderfully moist cake base topped with a generous, buttery cinnamon crumb, making it an instant family favorite for breakfast, brunch, or an afternoon treat.

Sourdough Discard Cinnamon Crumb Cake

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• Total Time: 50-55 minutes
• Yield: 1 8x8 inch cake 1x

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Description

This sourdough discard cinnamon crumb cake is a delightful way to transform your extra sourdough starter into a soft, flavorful dessert. It’s perfect for those moments when you want something sweet and comforting without a lot of fuss. The beauty of this recipe lies in its simplicity and the subtle tang the discard brings, balancing the sweetness beautifully. Whether you’re new to sourdough baking or a seasoned pro looking for a clever use for your discard, this crumb cake is a fantastic choice. It delivers a wonderfully moist cake base topped with a generous, buttery cinnamon crumb, making it an instant family favorite for breakfast, brunch, or an afternoon treat.

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Ingredients

Scale 1x2x3x

1 cup all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sourdough discard (unfed, 100% hydration)

1/4 cup unsalted butter, melted

1 large egg

1/2 teaspoon vanilla extract

1/4 cup milk

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cubed

optional: 1/2 cup powdered sugar

optional: 1-2 tablespoons milk or water

optional: 1/4 teaspoon vanilla extract

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Instructions

1. 1. Prepare Your Baking Pan and Oven: Preheat your oven to 350 F (175 C). Lightly grease and flour an 8×8 inch square baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal. This ensures your cake won’t stick and comes out cleanly.

2. 2. Mix the Dry Cake Ingredients: In a large mixing bowl, whisk together the 1 cup all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.

3. 3. Combine the Wet Cake Ingredients: In a separate medium bowl, whisk together the sourdough discard, melted butter, egg, vanilla extract, and 1/4 cup milk until well combined and smooth.

4. 4. Combine Wet and Dry for the Cake Batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can lead to a tough cake. Pour the batter evenly into your prepared baking pan and spread it out.

5. 5. Prepare the Crumb Topping: In a medium bowl, combine the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until coarse crumbs form. You want a mixture that resembles wet sand with some larger pea-sized pieces. Sprinkle this crumb topping evenly over the cake batter in the pan.

6. 6. Bake the Crumb Cake: Place the baking pan in the preheated oven. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs, but not wet batter. The crumb topping should be golden brown.

7. 7. Cool and Glaze (Optional): Remove the cake from the oven and let it cool in the pan for about 10 minutes. While it cools, whisk together the powdered sugar, 1-2 tablespoons of milk or water, and 1/4 teaspoon vanilla extract for the optional glaze until smooth. If the glaze is too thick, add a tiny bit more liquid; if too thin, add a little more powdered sugar. Drizzle the glaze over the warm cake before slicing and serving.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 9 servings

Keywords: sourdough, discard, cinnamon, crumb cake, streusel, dessert, breakfast, brunch, easy

What You’ll Love About This Quick And Easy Recipe

You’ll adore this sourdough discard cinnamon crumb cake because it’s incredibly forgiving and delivers big on flavor with minimal effort. It’s designed for busy home cooks who want to enjoy homemade treats without spending hours in the kitchen. The recipe is straightforward, making it perfect for beginners, and it’s a brilliant solution for using up that sourdough discard that often accumulates in your fridge. This cake is ideal for weekend breakfasts, a cozy afternoon snack with coffee, or even a simple dessert after a family meal. Its comforting cinnamon aroma and tender texture make it a crowd-pleaser for all ages, fitting seamlessly into any casual gathering or a quiet moment at home. The subtle tang from the sourdough discard adds a unique depth that elevates it beyond a typical crumb cake.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this sourdough discard cinnamon crumb cake is simple, as most items are likely already in your pantry. The key is the sourdough discard, which provides both moisture and a delicate flavor. Don’t worry about it being active or fed; unfed discard works perfectly here. For the best crumb topping, use cold butter, which helps create those lovely, distinct crumbles.

INGREDIENTS:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sourdough discard (unfed, 100% hydration)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup milk

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

• 1/2 cup powdered sugar
• 1-2 tablespoons milk or water
• 1/4 teaspoon vanilla extract

When it comes to substitutions, you can easily swap out all-purpose flour for a gluten-free baking blend if needed, though the texture might vary slightly. For the milk, any dairy or non-dairy milk (like almond or oat milk) will work just fine. If you don’t have light brown sugar for the crumb topping, you can use all granulated sugar, but the brown sugar adds a nice depth of flavor and chewiness. Feel free to adjust the amount of cinnamon in the crumb topping to your preference; some like a stronger spice, others prefer it milder.

Time Needed From Start To Finish

Preparing this sourdough discard cinnamon crumb cake is a relatively quick process, making it perfect for when you need a delicious treat without a long wait.

• Preparation Time: 15 minutes
• Baking Time: 25-30 minutes
• Cooling Time (before glazing): 10 minutes
• Total Time: Approximately 50-55 minutes

This timeline assumes you have your ingredients ready to go. The active hands-on time is quite short, with most of the waiting being for the cake to bake and cool slightly before serving.

How To Make It Step By Step With Visual Cues

Making this sourdough discard cinnamon crumb cake is a straightforward process. Follow these steps for a perfectly moist cake with a delicious crumb topping.

1. Prepare Your Baking Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch square baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal. This ensures your cake won’t stick and comes out cleanly.
2. Mix the Dry Cake Ingredients: In a large mixing bowl, whisk together the 1 cup all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.
3. Combine the Wet Cake Ingredients: In a separate medium bowl, whisk together the sourdough discard, melted butter, egg, vanilla extract, and 1/4 cup milk until well combined and smooth.
4. Combine Wet and Dry for the Cake Batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can lead to a tough cake. Pour the batter evenly into your prepared baking pan and spread it out.
5. Prepare the Crumb Topping: In a medium bowl, combine the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until coarse crumbs form. You want a mixture that resembles wet sand with some larger pea-sized pieces. Sprinkle this crumb topping evenly over the cake batter in the pan.
6. Bake the Crumb Cake: Place the baking pan in the preheated oven. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs, but not wet batter. The crumb topping should be golden brown.
7. Cool and Glaze (Optional): Remove the cake from the oven and let it cool in the pan for about 10 minutes. While it cools, whisk together the powdered sugar, 1-2 tablespoons of milk or water, and 1/4 teaspoon vanilla extract for the optional glaze until smooth. If the glaze is too thick, add a tiny bit more liquid; if too thin, add a little more powdered sugar. Drizzle the glaze over the warm cake before slicing and serving.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough discard cinnamon crumb cake is wonderfully versatile, allowing for simple variations and delightful serving ideas that fit any occasion. For a kid-friendly twist, you can add a handful of mini chocolate chips or sprinkles to the cake batter before baking. Another fun idea is to mix in some finely chopped nuts, like pecans or walnuts, into the crumb topping for added texture and flavor.

When it comes to serving, this crumb cake is fantastic on its own with a cup of coffee or tea. For a more decadent treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. A light dusting of powdered sugar is always a simple and elegant finish if you skip the glaze. It’s also a wonderful addition to a brunch buffet, cut into smaller squares, or packed in individual servings for a school lunchbox or picnic. Consider adding a swirl of fruit preserves (like raspberry or apricot) to the cake batter before adding the crumb topping for a fruity dimension.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for will help you achieve a perfect sourdough discard cinnamon crumb cake every time.

One common 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 small lumps in the batter are perfectly fine.

Another slip-up can be using warm butter for the crumb topping. The recipe specifically calls for cold, cubed butter. Cold butter is crucial for creating those distinct, streusel-like crumbs. If your butter is too warm, it will melt into the flour too quickly, resulting in a paste rather than crumbles. If your kitchen is warm, you can even pop your bowl of crumb topping ingredients into the fridge for a few minutes before working the butter in.

Not greasing and flouring your pan properly can lead to the cake sticking, making it difficult to remove in one piece. Always take the extra minute to grease the pan thoroughly, or use parchment paper with an overhang.

Finally, baking the cake for too long can dry it out. Keep an eye on it during the last few minutes of baking. The toothpick test is your best friend: insert it into the center, and if it comes out with moist crumbs (not wet batter), it’s done. A clean toothpick means it’s likely overbaked.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sourdough discard cinnamon crumb cake fresh and delicious. This cake is best enjoyed within 2-3 days of baking.

To store, allow the cake to cool completely before covering it. If it’s still warm, condensation will form, making the crumb topping soggy. Once cooled, place the

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.