This delightful sourdough discard coffee cake is a perfect way to use your extra discard, creating a moist and flavorful sweet bread that’s great for breakfast or a snack. This easy recipe is one of the best things to make with sourdough discard for a delicious treat that comes together quickly.
Whether you’re new to sourdough baking or a seasoned pro looking for a simple discard recipe, this coffee cake delivers on taste and ease. It’s a fantastic option for a weekend brunch or a comforting treat any day of the week.
Sourdough Discard Coffee Cake
- Total Time: 50-60 minutes
- Yield: 8 servings 1x
Description
This easy sourdough discard coffee cake recipe uses unfed discard to create a moist and flavorful sweet bread with a delicious crumb topping and optional glaze. Perfect for breakfast, brunch, or a snack, it’s a quick and simple way to use extra sourdough discard.
Ingredients
Instructions
1. Preheat your oven to 350 F (175 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, whisk together the 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Make sure there are no lumps.
3. In a separate medium bowl, whisk together the 1/2 cup melted butter, 1/2 cup sourdough discard, 1/4 cup milk, 1 large egg, and 1 teaspoon vanilla extract until well combined and smooth.
4. Pour the wet ingredient mixture into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Do not overmix. Pour the batter evenly into your prepared baking pan.
5. 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 1/4 teaspoon ground cinnamon. Pour the 1/4 cup melted butter over the dry crumb ingredients. Use a fork or your fingertips to mix until coarse crumbs form. Sprinkle this mixture evenly over the cake batter in the pan.
6. Place the pan in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the crumbs lightly toasted.
7. While the cake cools slightly, whisk together the 1/2 cup powdered sugar and 1-2 tablespoons milk in a small bowl until smooth. Start with 1 tablespoon of milk and add more gradually until you reach your desired drizzling consistency.
8. Let the coffee cake cool in the pan on a wire rack for at least 10-15 minutes before drizzling with the optional glaze. Once glazed, let the glaze set for a few minutes before slicing and serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: sourdough, discard, coffee cake, crumb topping, easy, breakfast, brunch, sweet treat, baked good, dessert
What You’ll Love About This Quick And Easy Recipe
This sourdough discard coffee cake is a true winner for anyone seeking a delicious, no-fuss baking project. It’s perfect for busy parents, beginner bakers, or anyone who wants to enjoy a homemade sweet treat without spending hours in the kitchen. The beauty of this recipe lies in its simplicity and the clever use of sourdough discard, which adds a subtle tang and incredible moisture to the cake without requiring any active fermentation time. This means you can whip it up on a whim, using discard straight from your fridge. It’s an ideal recipe for breakfast, a mid-afternoon snack with coffee or tea, or even a light dessert. The crumb topping adds a delightful texture contrast, making every bite satisfying.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this coffee cake is straightforward, using common pantry staples you likely already have on hand. The sourdough discard is the star, giving the cake its unique character. Don’t worry about it being active or bubbly; unfed discard works perfectly here, contributing flavor and moisture without the need for rising power.
INGREDIENTS:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup sourdough discard (unfed, straight from the fridge)
- 1/4 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
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
For the flour, standard all-purpose flour works best for this recipe, providing a tender crumb. If you prefer, you can use a gluten-free all-purpose blend, but results may vary slightly. For the milk, whole milk will give the richest flavor, but 2% or even unsweetened almond milk can be used as a substitute. The butter should be unsalted, as this allows you to control the total salt content in the recipe. If you only have salted butter, you can reduce the added salt in the cake batter by a tiny pinch. The sourdough discard should be unfed and cool from the refrigerator; there’s no need to bring it to room temperature.
Time Needed From Start To Finish
This recipe is designed for efficiency, making it perfect for those moments when you crave something homemade but don’t have a lot of time. The hands-on preparation is minimal, allowing you to get this coffee cake into the oven quickly.
- Preparation time: 15 minutes
- Baking time: 25-30 minutes
- Cooling time: 10-15 minutes (before glazing and serving)
- Total estimated time: Approximately 50-60 minutes
This timeline ensures you can enjoy a warm, freshly baked coffee cake in under an hour, from mixing bowl to serving plate.
How To Make It Step By Step With Visual Cues
Making this sourdough discard coffee cake is incredibly simple. Follow these steps for a perfectly moist and flavorful result every time.
- 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 a 9-inch round cake pan. This prevents sticking and ensures easy removal.
- Mix the dry ingredients for the cake: In a large mixing bowl, whisk together the 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Make sure there are no lumps, especially in the brown sugar.
- Combine the wet ingredients: In a separate medium bowl, whisk together the 1/2 cup melted butter, 1/2 cup sourdough discard, 1/4 cup milk, 1 large egg, and 1 teaspoon vanilla extract until well combined and smooth.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are fine. Overmixing can lead to a tough cake. Pour the batter evenly into your prepared baking pan.
- Prepare 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 1/4 teaspoon ground cinnamon. Pour the 1/4 cup melted butter over the dry crumb ingredients. Use a fork or your fingertips to mix until coarse crumbs form. Sprinkle this mixture evenly over the cake batter in the pan.
- Bake the coffee cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the crumbs lightly toasted.
- Prepare the optional glaze: While the cake cools slightly, whisk together the 1/2 cup powdered sugar and 1-2 tablespoons milk in a small bowl until smooth. Start with 1 tablespoon of milk and add more gradually until you reach your desired drizzling consistency.
- Cool and serve: Let the coffee cake cool in the pan on a wire rack for at least 10-15 minutes before drizzling with the optional glaze. Once glazed, let the glaze set for a few minutes before slicing and serving warm or at room temperature.
Easy Variations And Serving Ideas That Fit Real Life
This sourdough discard coffee cake is wonderfully versatile and can be adapted to suit different tastes and occasions. For a kid-friendly twist, you can add a handful of mini chocolate chips to the batter before baking, or sprinkle them over the crumb topping. Another great addition is a cup of fresh or frozen berries (blueberries, raspberries, or sliced strawberries) folded gently into the batter, which adds a burst of fruitiness and extra moisture.
To elevate this coffee cake for a special brunch or buffet, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A side of fresh fruit salad complements the sweetness beautifully. For an extra touch of flavor, you can add a pinch of nutmeg or cardamom to the cake batter along with the cinnamon in the crumb topping. If you’re not a fan of a glaze, a simple dusting of powdered sugar after baking is also a lovely finish. This cake is sturdy enough to be packed for a picnic or a potluck, making it a reliable choice for gatherings.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve perfect results with your sourdough discard coffee cake every time.
- Overmixing the batter: This is one of the most frequent mistakes in baking. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake. Mix the wet and dry ingredients only until just combined – a few small lumps are perfectly fine and will disappear during baking.
- Not greasing and flouring the pan properly: If your pan isn’t adequately prepared, your cake might stick, making it difficult to remove cleanly. Always grease the pan thoroughly with butter or cooking spray, then dust with a light coating of flour, tapping out any excess.
- Baking at the wrong temperature or for too long: An oven that runs too hot or too cool can affect the cake’s texture and doneness. Use an oven thermometer if you suspect your oven isn’t accurate. Baking for too long will dry out the cake, so always rely on the toothpick test for doneness rather than just the clock.
- Not allowing the cake to cool slightly before glazing: If you drizzle the glaze onto a piping hot cake, it will simply melt and run off, creating a thin, uneven coating. Let the cake cool for at least 10-15 minutes on a wire rack so the glaze can set properly.
- Using active sourdough starter instead of discard: While both come from your sourdough culture, active starter has leavening power that discard typically lacks. This recipe is specifically formulated for unfed, inactive sourdough discard, which contributes moisture and flavor without affecting the rise in the same way an active starter would. Using active starter might change the cake’s texture.
How
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.
