This Sourdough Coffee Cake is an easy, delicious way to use up excess sourdough discard. Perfect for breakfast, brunch, or dessert, it’s moist, buttery, and packed with warm cinnamon flavor.
I’m not much of a cake person, so the only other cake recipe on my blog right now is a sourdough lemon pound cake.
But like pound cake, coffee cake isn’t your typical frosted cake.
This sourdough coffee cake is moist and buttery, with a tender vanilla crumb layered with cinnamon sugar and topped with a thick, crispy crumble. It’s made using sourdough discard, which doesn’t add much flavor but is a great way to use up leftover starter.
Plus, it’s super easy to make and can be prepared ahead of time. Perfect for a cozy breakfast or brunch with a warm cup of coffee.
I hope you give it a try and enjoy it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture more than flavor, but it’s a great way to use up your extra discard when you’re craving coffee cake.
- Cinnamon- Brings that warm, cozy spice that makes coffee cake so comforting.
- Brown Sugar- Gives the crumble topping and filling a rich, caramel-like sweetness. You can use either light or dark brown sugar.
- Butter- Use cold butter in the crumble to get those big, crispy chunks. For the cake batter, softened butter works best.
- Greek Yogurt- Full-fat or reduced-fat yogurt gives the cake nice moisture and richness. Fat-free will work in a pinch but might make the cake less tender.
- All-Purpose Flour- For best results, weigh your flour or use the spoon-and-level method to avoid packing it in.
- Granulated Sugar- Adds a simple sweetness to the cake.
- Egg- Provide structure and richness. Using room temperature eggs helps keep your batter smooth.
- Vanilla Extract- Adds a subtle vanilla flavor to the cake.
- Baking Powder & Soda- These leavening agents help your cake rise light and fluffy.
- Kosher Salt- Balances the sweetness and enhances all the flavors. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
Mix-In Ideas
Add about ½ cup of any of these to the cake batter before baking:
- Chopped nuts (walnuts, pecans, pistachios).
- Mini chocolate chips.
- Dried fruit (cranberries, raisins, dates).
- Fresh or frozen berries (blueberries, raspberries).
- Shredded coconut.
Tips for Success
- Use a kitchen scale. Measuring by weight gives you the most accurate results and helps ensure a moist cake instead of one that's dry and crumbly.
- Opt for an aluminum pan. They heat up quickly and evenly, so your cake bakes through perfectly and gets that beautiful golden brown all over.
- Bring ingredients to room temperature. Having your eggs, yogurt, and sourdough discard at room temp helps prevent the softened butter from firming back up in the batter.
- Don’t overmix. Fold gently just until combined. Overmixing can make the cake dense.
- Assemble with care. When spreading the second layer of batter over the crumble, do so gently so you don’t mix the layers too much. An offset spatula is handy for this.
How to Make Sourdough Coffee Cake
Here’s a quick overview of how to make sourdough discard coffee cake, along with photos of each step.
Step 1: Make crumble. Mix crumble ingredients (flour, brown sugar, cinnamon, salt) and cut in cold butter; chill.
Step 2: Whisk dry ingredients. Whisk together flour, baking powder, baking soda, and salt for the cake.
Step 3: Combine wet ingredients. Cream softened butter and sugar, then beat in eggs one at a time. Add yogurt, sourdough discard, and vanilla; mix well.
Step 4: Mix cake batter. Fold dry ingredients into wet until just combined.
Step 6: Assemble coffee cake. Spread half the batter in the pan, sprinkle ⅓ crumble, add remaining batter, then top with remaining crumble.
Step 7: Bake cake. Bake 60-70 minutes until a toothpick comes out clean. Cool before slicing.
How to Store
Store sourdough coffee cake in an airtight container at room temperature for 2-3 days.
For longer storage, freeze in a freezer-safe container or bag for up to 3 months. When ready to enjoy, let individual pieces thaw at room temperature or warm them in the oven for a few minutes.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Coffee Cake
Equipment
- Hand mixer or stand mixer
- 8-inch aluminum square pan *see notes section below
- Offset/Icing Spatula (optional)
Ingredients
Crumble Topping & Filling
- 1 ½ cups (180 grams) all-purpose flour
- 1 cup (200 grams) brown sugar packed
- 2 teaspoons ground cinnamon
- 1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon of Morton's kosher salt or table salt
- 12 tablespoons (1 ½ sticks; 170 grams) unsalted butter cold, cut into ½-inch cubes
Coffee Cake
- 1 ½ cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon Diamond Crystal Kosher Salt use ¼ teaspoon of Morton's kosher salt or table salt
- 8 tablespoons (1 stick; 113 grams) unsalted butter softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs room temperature
- ½ cup (113 grams) Greek yogurt room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and line an 8-inch square aluminum pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the crumble topping. Cut in the cold butter using your fingertips, a fork, or a pastry cutter until the mixture resembles coarse crumbs. Chill the crumble in the refrigerator while you prepare the batter.1 ½ cups (180 grams) all-purpose flour, 1 cup (200 grams) brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon Diamond Crystal Kosher Salt, 12 tablespoons (1 ½ sticks; 170 grams) unsalted butter
- In another bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.1 ½ cups (180 grams) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon Diamond Crystal Kosher Salt
- In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the Greek yogurt, sourdough discard, and vanilla extract until fully combined.8 tablespoons (1 stick; 113 grams) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large eggs, ½ cup (113 grams) Greek yogurt, ½ cup (100 grams) sourdough starter discard, 1 tablespoon vanilla extract
- Gently fold the dry ingredients into the wet ingredients with a rubber spatula, mixing just until no flour streaks remain. Be careful not to overmix.
- Spread half of the cake batter evenly into the prepared pan. Sprinkle one-third of the crumble topping over the batter. Carefully spread the remaining batter over the crumble layer (an offset spatula works well here to avoid mixing layers). Then sprinkle the remaining crumble evenly on top, making sure to cover the batter completely.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil to prevent burning.
- Let the cake cool in the pan for about 10 minutes. Use the parchment overhang to lift it out onto a wire rack and cool completely. Slice into 16 pieces and serve warm or at room temperature.
Notes
- Note: If you use a glass or ceramic pan instead of aluminum, baking times may vary. Keep an eye on the cake and cover with foil if it browns too quickly before the center is fully baked.
- Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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