Sourdough Coffee Cake

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.

Course Breakfast, Dessert

Cuisine American

Prep Time 30

Cook Time 1

Cool Time 30

Total Time 2

Servings pieces

Calories 325kcal

Author Ashley Petrie, RDN, LDN

Equipment

Hand mixer or stand mixer
8-inch aluminum square pan *see notes section below
Parchment paper
Mixing bowls
Whisk
Rubber spatula
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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.