The Best Sourdough Discard Coffee Cake

From Sourdough Waste to Weekend Wonder

Every sourdough baker knows the feeling: you feed your precious starter and are left with the “discard.” It feels wasteful to throw it away, but what can you do with it? What if that jar of tangy discard sitting in your fridge wasn’t waste at all, but the secret ingredient to the most tender, moist, and flavorful coffee cake you’ve ever tasted? This isn’t just another coffee cake; this is the ultimate sourdough discard coffee cake. It masterfully balances a sweet, buttery crumb with the subtle tang of sourdough, all woven together with a decadent cinnamon-sugar swirl. Prepare to transform your perception of sourdough discard from a byproduct into a baking treasure.

The Perfect Blend of Ingredients

This recipe is divided into two simple parts: the rich, tangy cake batter and the irresistible cinnamon-sugar filling that doubles as a crunchy streusel topping. The sourdough discard adds incredible moisture and a complex flavor that truly sets this coffee cake apart.

Sourdough Coffee Cake Batter

Ingredient	Amount	Sensory Notes & Tips
Butter	21​ cup (1 stick)	Use softened, room temperature butter for a light, airy, and perfectly creamed base.
White Sugar	121​ cups	Provides the classic sweetness and helps create a tender crumb.
Vanilla Extract	2 tsp	Pure vanilla extract adds a warm, aromatic depth that complements the cinnamon.
Eggs	2 large	Binds the cake together and adds richness. Ensure they are at room temperature.
Whole Milk	1 cup	Lends moisture and richness for a cake that never feels dry.
Sourdough Discard	1 cup	The star! Use unfed discard or active starter for a subtle tang and supreme moistness.
Baking Powder	4 tsp	Gives the cake a powerful lift, ensuring a fluffy texture.
All-Purpose Flour	3 cups	The structural backbone of our cake. Spoon and level it for accurate measurement.

Cinnamon Sugar Filling & Topping

Ingredient	Amount	Sensory Notes & Tips
Brown Sugar	121​ cups	The molasses content adds a deep, caramel-like flavor and a chewy texture.
All-Purpose Flour	5 tbsp	Helps thicken the filling and creates those perfect crumbles for the topping.
Ground Cinnamon	4 tsp	The heart of the swirl. Use a fresh, high-quality cinnamon for the best aromatic flavor.
Butter	6 tbsp	Melted butter brings the mixture together into a glorious, crumbly streusel.

Timing Your Bake to Perfection

This recipe is surprisingly quick to assemble, making it an ideal choice for a lazy weekend morning or a special brunch.

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: Approximately 1 hour 5 minutes

Data Insight: With a total time of just over an hour, this recipe is remarkably efficient. The majority of this is hands-off baking time, giving you the perfect window to brew a fresh pot of coffee and relax.

Step 1: Create the Cinnamon Swirl Magic

Before you touch the batter, let’s make the best part. In a medium bowl, stir together the brown sugar, 5 tablespoons of flour, and the ground cinnamon until they’re well acquainted. Pour in the melted butter and use a fork to mix until you have a crumbly, slightly damp mixture that smells absolutely divine. Set this bowl of magic aside.

Step 2: Prepare the Sourdough Cake Batter

Preheat your oven to a cozy 375∘F (190∘C). In a large mixing bowl with an electric or stand mixer, cream the softened butter and white sugar together on medium-high speed for about 2-3 minutes, until light and fluffy. This step whips air into the base, which is key for a tender cake. Scrape down the bowl, then add the vanilla extract, eggs, whole milk, and your sourdough discard (or active starter). Mix on low speed just until everything is combined into a smooth, liquid mixture.

Step 3: Finish the Batter

Add the baking powder and the 3 cups of all-purpose flour to the wet ingredients. Mix on low speed only until the flour is just combined. Be careful not to over-mix here; a few small lumps are perfectly fine. Over-mixing develops gluten and can lead to a tough, dense cake.

Step 4: Assemble Your Coffee Cake

Generously grease a 9×13 inch baking pan with butter or non-stick spray. Pour half of the sourdough coffee cake batter into the pan and spread it into an even layer with a spatula. Sprinkle half of your prepared cinnamon-sugar mixture evenly over the batter. Carefully pour the remaining batter on top and spread it to cover the cinnamon layer. Finally, crumble the rest of the cinnamon-sugar mixture over the entire top surface.

Step 5: Bake to Golden Perfection

Bake for 40-45 minutes at 375∘F (190∘C). The cake is done when the top is a beautiful golden brown and a toothpick or cake tester inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for at least 20-30 minutes before slicing. This allows the crumb to set, ensuring clean, beautiful slices.

Nutritional Information

This is an approximation per serving, assuming the cake is cut into 12 generous slices.

• Calories: 510 kcal
• Carbohydrates: 85g
• Sugar: 55g
• Fat: 16g
• Protein: 7g
• Sodium: 350mg

Healthier Alternatives for Guilt-Free Indulgence

Love the recipe but want to lighten it up? Here are some simple and effective swaps:

• Sugar Reduction: You can reduce both the white and brown sugar by about 41​ cup each without drastically affecting the texture. The cake will be less sweet and allow the sourdough tang to shine more.
• Go Whole Grain: Replace up to 1 cup of the all-purpose flour with whole wheat pastry flour or white whole wheat flour for an added boost of fiber and nutrients.
• Dairy-Free Version: This recipe is easily adapted. Use a high-quality plant-based butter substitute and your favorite unsweetened plant-based milk (like almond, soy, or oat milk) in a 1:1 ratio.
• Coconut Sugar: For a refined sugar-free option in the filling, swap the brown sugar for coconut sugar, which provides a similar caramel-like flavor.

Serving Suggestions

This sourdough discard coffee cake is a star on its own, but it also plays well with others.

• The Classic Duo: Serve a warm slice with a freshly brewed cup of coffee, tea, or a latte for the ultimate breakfast or brunch pairing.
• A La Mode: A slightly warm piece of this cake topped with a scoop of vanilla bean ice cream is a truly decadent dessert.
• Drizzled Delight: For extra flair, whisk together some powdered sugar, a splash of milk, and a drop of vanilla to create a simple glaze to drizzle over the top once cooled.
• With a Dollop: A spoonful of fresh whipped cream or tangy Greek yogurt can beautifully balance the sweetness of the cake.

Common Mistakes to Avoid

Ensure your sourdough coffee cake is perfect every time by avoiding these common slip-ups.

1. Over-mixing the Flour: The most common mistake. Once the flour is added, mix only until it disappears. Over-mixing creates a tough, chewy cake instead of a soft, tender one.
2. Using Cold Ingredients: Using cold butter, eggs, or milk right from the fridge will result in a dense, curdled-looking batter. Room temperature ingredients emulsify properly, creating a lighter crumb.
3. Uneven Layers: When pouring the second layer of batter over the cinnamon filling, dollop it around before spreading. This prevents the filling from being dragged around and creating bald spots.
4. Slicing While Hot: It’s tempting, but slicing the cake straight from the oven will cause it to fall apart. Letting it cool in the pan allows the structure to set properly.

Storing Your Cake for Lasting Freshness

Proper storage will keep your coffee cake tasting fresh for days.

• Room Temperature: Cover the pan tightly with foil or plastic wrap, or transfer slices to an airtight container. It will stay moist and delicious at room temperature for up to 3 days.
• Refrigerator: For longer storage, you can refrigerate the cake for up to a week. The buttery streusel may soften slightly.
• Freezing: This cake freezes beautifully! You can freeze the entire cake in its pan (well-wrapped) or freeze individual slices. Wrap slices in plastic wrap and then place them in a freezer bag. They will keep for up to 3 months. To serve, thaw at room temperature or gently reheat in the microwave.

A Delicious End to Sourdough Waste

This sourdough discard coffee cake recipe does more than just produce a delicious treat; it provides a brilliant and satisfying purpose for what is often thrown away. With its tender crumb, tangy undertones, and luxurious cinnamon swirl, it’s a testament to the magic of sourdough. It’s the perfect no-waste recipe to add to your baking repertoire.

We invite you to bake this delightful cake! If you do, please share your experience by leaving a review or a comment below. We love hearing from you! For more creative sourdough discard recipes and baking inspiration, be sure to subscribe to our newsletter.

FAQs: Your Sourdough Questions Answered

Q1: Can I use an active sourdough starter instead of discard?

Yes, absolutely! An active, bubbly starter will work just as well as discard. It may provide a slightly more vigorous lift to the cake and a milder sourdough flavor compared to older, more acidic discard.

Q2: My cinnamon swirl sank to the bottom. What did I do wrong?

This usually happens if the cake batter is too thin or if the filling is too heavy. Ensure your ingredients are measured correctly. Also, be very gentle when spreading the top layer of batter so you don’t push the cinnamon filling down.

Q3: Can I make this recipe dairy-free?

Definitely. As mentioned in the alternatives section, simply swap the butter for a high-quality vegan baking stick and the whole milk for an equal amount of your favorite plant-based milk. The results are just as delicious.

Q4: What’s the difference between using discard and active starter in this recipe?

The primary difference is flavor. Sourdough discard, especially if it’s a few days old, will impart a more noticeable, tangy flavor to the cake, which contrasts beautifully with the sweet cinnamon swirl. An active starter will give a milder, more yeasty flavor and may result in a slightly fluffier cake due to the active leavening. Both are fantastic!