Sourdough Coffee Cake is the delightful canvas that turns your sourdough discard into a sweet, fluffy breakfast treat. This recipe beautifully marries the tang of sourdough with rich buttery flavors and an irresistible cinnamon streusel topping. You’re left with a coffee cake that offers both comfort and nostalgia, making it perfect for lazy weekend mornings or an afternoon pick-me-up. Trust me, once you bring this cake into your kitchen, you’ll find it hard to resist sneaking a slice (or two) any time of the day!

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When I first tasted this cake, I was pleasantly surprised at how the tanginess of the sourdough discard worked in harmony with the sweet elements. It adds depth and complexity, placing it a notch above any store-bought coffee cake I’ve ever tried. Imagine your kitchen filled with the warm aroma of cinnamon and sugar, beckoning family and friends to gather around the table. The best part? It’s simple to prepare and perfect for any occasion. Prepare to meet your new favorite way to use sourdough!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Coffee Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Coffee Cake

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep time, you can get this delicious coffee cake in the oven without a fuss.
Irresistible Flavor: Every bite offers a beautiful contrast between the sweetness of the cake and the tanginess of the sourdough.
Eye-Catching Appeal: The streusel topping not only looks beautiful but adds a delightful crunch to each slice.
Flexible Serving: Great for breakfast, brunch, or as an afternoon snack alongside your favorite cup of joe.
Budget-Friendly: Utilizes sourdough discard, which means no waste and less spending on ingredients.

Ingredients You’ll Need

½ cup (113 g) unsalted butter, softened: Adds a rich and creamy texture to the cake. If you need a healthier alternative, coconut oil can work.
1 ¼ cups (250 g) granulated sugar: Sweetens the cake while helping achieve a moist crumb. You can substitute with a sugar alternative, like coconut sugar, but the sweetness will differ.
1 large egg (room temperature preferred): Provides structure and moisture. For a vegan option, you can use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
½ cup (120 g) sour cream: Ensures the cake remains moist and adds a slight tang. Greek yogurt is a great substitute here.
½ cup (110 g) sourdough discard: This gives the cake its distinctive flavor and helps use up what might otherwise go to waste.
1 teaspoon vanilla extract: Enhances all the flavors beautifully; aim for pure vanilla extract for the best taste.
1 ½ cups (190 g) all-purpose flour: Forms the base of the cake. For a gluten-free version, a 1:1 gluten-free flour blend can work well.
1 teaspoon baking powder: Helps the cake rise. Be sure it’s fresh for the best results.
¼ teaspoon baking soda: Works with the sour cream and sourdough to create a fluffy texture.
¾ teaspoon table salt: Balances the sweetness and enhances flavor.
6 tablespoons (85 g) unsalted butter, melted and cooled: Used in the topping to create a beautiful crumb texture.
1 cup (125 g) all-purpose flour: Additional flour for the streusel topping, helps maintain a crumbly texture.
¾ cup (150 g) granulated sugar: Sweetens the topping, adding a satisfying crunch.
2 tablespoons (25 g) light brown sugar, firmly packed: Adds depth and moisture due to its molasses content.
1 tablespoon ground cinnamon: Infuses the cake with warm, comforting notes.
¼ teaspoon table salt: More balance, especially important for the toppings.
½ cup (65 g) powdered sugar: Used for the glaze to add a sweet finish.
2-3 teaspoons milk: Helps achieve the right glaze consistency; any milk works, including plant-based options.

How to Make Sourdough Coffee Cake

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9×9” (23x23cm) metal baking pan by lightly greasing it with butter or shortening. Set it aside.
Mix the Base: In a large mixing bowl, combine ½ cup (113 g) softened unsalted butter with 1 ¼ cups (250 g) granulated sugar. Using an electric mixer, beat the mixture on high for about 2-3 minutes until it’s light and fluffy.
Incorporate Egg: Add in 1 large egg and beat until fully combined.
Add Creaminess: Next, mix in ½ cup (120 g) sour cream, ½ cup (110 g) sourdough discard, and 1 teaspoon vanilla extract, stirring until everything is nicely blended together.
Dry Ingredients: In a separate bowl, whisk together 1 ½ cups (190 g) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¾ teaspoon table salt.
Combine Dry and Wet: Gradually, fold the dry ingredients into the wet mixture using a spatula until the batter is fully combined.
Prepare for Topping: Pour the batter into the prepared baking pan and set it to the side while you get the streusel topping ready.
Melt Butter for Topping: Melt 6 tablespoons (85 g) unsalted butter in a medium-sized microwave-safe bowl, making sure it’s just melted and not scalding hot. Allow it to cool.
Create Topping Mixture: In a separate medium bowl, mix together 1 cup (125 g) all-purpose flour, ¾ cup (150 g) granulated sugar, 2 tablespoons (25 g) light brown sugar, 1 tablespoon ground cinnamon, and ¼ teaspoon table salt using a fork.
Combine Topping Ingredients: Pour the cooled melted butter over the flour mixture and use a fork to combine. Toss until all ingredients are moistened and the mixture becomes crumbly. Be careful not to overmix!
Top the Batter: Evenly sprinkle the streusel topping over the batter. Pop the pan into your preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let It Cool: Allow the cake to cool slightly before drizzling over the glaze, if desired.
Make the Glaze: Whisk together ½ cup (65 g) powdered sugar and 2-3 teaspoons milk until smooth.
Finish and Serve: Drizzle the sugar glaze over the cooled (or slightly warm) cake. Slice into squares and enjoy this delicious treat!

Storing & Reheating

To maintain the soft, moist quality of your sourdough coffee cake, store it at room temperature in an airtight container for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. For longer storage, you can freeze the coffee cake for up to 3 months. Wrap it tightly with plastic wrap and then with aluminum foil. To reheat, simply pop it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. Keep in mind that freezing and reheating may slightly alter the texture, but a quick warm-up can refresh its deliciousness.

Chef’s Helpful Tips

Always ensure your baking powder and baking soda are fresh to achieve the best rise.
For creaminess, make sure your egg and sour cream are at room temperature before mixing.
If you find the cake too dense, try adding a little extra baking powder for a lighter texture.
Experiment with other spices, like nutmeg or cardamom, in the streusel topping for a unique flavor.
This cake freezes beautifully, making it a fantastic make-ahead option for busy mornings.

Sourdough Coffee Cake combines easy preparation with a rich flavor profile that’s satisfying and inviting. You’ll love how it brightens up your breakfast table or serves as a comforting snack choice throughout the day. The delightful aroma filling your kitchen will have everyone eagerly anticipating a slice. Give this recipe a try, and discover a delicious way to embrace your sourdough!

Recipe FAQs

Can I use active sourdough starter instead of discard?

You can, but it’s best to ensure the starter is at room temperature and hasn’t been recently fed. Using unfed discard gives the cake the right balance of flavor without the excessive rise from active yeast.

Can I substitute the sour cream?

Yogurt, especially Greek yogurt, works really well in this recipe. It will maintain the moisture and give a similar tangy flavor.

How do I know when the cake is done?

A toothpick inserted into the center of the cake should come out clean or have just a few moist crumbs. Also, the edges should start to pull away from the sides of the pan.

What’s the best way to serve coffee cake?

Sourdough coffee cake is delightful warm or at room temperature. It pairs wonderfully with a hot cup of coffee or tea, making it perfect for breakfast or brunch gatherings.

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