I first baked this sourdough discard coffee cake to use up a jar of starter that was getting too sour for pancakes. The result surprised me: tender, lightly tangy cake with a cinnamon-sugar ribbon that’s perfect for weekend brunch or a coffee break. This version uses a cup of sourdough discard (or active starter) folded into a classic coffee cake batter, so you get extra depth of flavor and waste-not, want-not baking.
Why you’ll love this dish
This coffee cake turns a kitchen staple — sourdough discard — into something sweet and comforting. It’s ideal when you want to:
- Use up discard instead of tossing it.
- Make a crowd-pleasing brunch item that’s easy to slice and share.
- Add a subtle tang that balances sweet cinnamon-sugar layers.
“We sliced this warm straight from the pan and couldn’t stop. The crumb was moist, the cinnamon ribbon perfectly gooey — a keeper for Sunday mornings.” — a happy tester
Why it works: the discard gives mild acidity that interacts with the baking powder for lift and a nuanced flavor that plain cakes don’t have. It’s also forgiving: this recipe is great for beginner bakers who want a reliable, delicious outcome.
Step-by-step overview
Before you dive in, here’s the rough process so you know what to expect:
- Preheat oven and prepare pan.
- Make the batter by creaming butter and sugar, then adding eggs, milk, vanilla, sourdough discard, and dry ingredients.
- Mix the cinnamon-sugar filling/topping.
- Layer half the batter, add the filling, top with remaining batter and extra topping.
- Bake until golden and a skewer comes out clean. Cool slightly before slicing.
This overview helps you set mise en place: measure the dry and wet ingredients ahead, melt butter for the filling, and have your pan ready.
What you’ll need
- ½ cup butter (1 stick, softened)
- 1½ cups white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk (substitute: 2% or non-dairy milk like oat or almond — reduce baking powder slightly if very thin)
- 1 cup sourdough discard or active starter (discard works fine)
- 4 teaspoons baking powder
- 3 cups all-purpose flour (substitute: 1:1 gluten-free flour blend — results vary)
- 1½ cups brown sugar (packed)
- 5 tablespoons flour (for the filling)
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted, for the cinnamon-sugar filling & topping)
Notes:
- If your discard is very sour, you can use ¾ cup discard + ¼ cup milk to tone it down.
- Using active starter is fine; if it’s bubbly, expect slightly more oven spring.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment.
- In a large bowl, cream the softened ½ cup butter with 1½ cups white sugar until light and fluffy (about 2–3 minutes with a mixer).
- Beat in 2 eggs, one at a time. Add 2 teaspoons vanilla extract and 1 cup whole milk; mix until combined.
- Stir in 1 cup sourdough discard until evenly incorporated.
- In a separate bowl, whisk together 3 cups all-purpose flour and 4 teaspoons baking powder. Gradually fold the dry ingredients into the wet until just combined. Avoid overmixing to keep the cake tender.
- Make the cinnamon-sugar filling/topping: combine 1½ cups brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon in a bowl. Pour in the 6 tablespoons melted butter and stir until crumbly and evenly moistened.
- Spread half of the batter into the prepared pan and smooth the top. Sprinkle about half of the cinnamon-sugar mixture over the batter, gently pressing it down so it adheres. Dollop or spread the remaining batter over the filling and top with the remaining cinnamon-sugar mixture, creating an even layer.
- Bake at 350°F for 35–45 minutes, checking at 30 minutes. The cake is done when the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool in the pan on a wire rack for 15–20 minutes before slicing. Serve slightly warm or at room temperature.
Best ways to enjoy it
- Serve warm with a pat of butter or a drizzle of vanilla glaze for extra decadence.
- Pair with a bold coffee, espresso, or a milky latte to balance the sweetness.
- Turn it into brunch: slice and serve alongside scrambled eggs and fresh fruit for a balanced spread.
- For an afternoon treat, a thin slice with a cup of tea makes a satisfying pick-me-up.
Storage and reheating tips
- Room temperature: Keep covered with foil or in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days; bring to room temp or warm gently before serving.
- Freezing: Wrap slices tightly in plastic wrap and place in a freezer bag up to 3 months. Thaw overnight in the fridge or reheat from frozen at low oven heat.
- Reheating: Warm slices in a 325°F oven for 8–10 minutes or microwave for 15–25 seconds per slice (watch for sogginess).
Safe handling: cool completely before wrapping for refrigeration/freezing to avoid condensation and soggy texture.
Pro chef tips
- Don’t overmix the batter — once the flour is folded in, stop. Overmixing develops gluten and makes cake tough.
- Room-temperature ingredients blend faster and give a smoother batter.
- If your discard is very cold, warm it slightly to room temp to avoid shocking the batter.
- For a crunchier top, sprinkle a tablespoon of raw sugar on the finished cake before baking.
- Use real butter when possible for flavor; margarine affects texture and taste.
Creative twists
- Nutty: Fold ¾ cup chopped walnuts or pecans into the cinnamon-sugar layer for crunch.
- Apple-cinnamon: Thinly slice 1–2 tart apples and arrange a layer between the batters for fruitiness.
- Streusel upgrade: Replace the cinnamon topping with a streusel made of oats, brown sugar, butter, and cinnamon.
- Citrus lift: Add 1 teaspoon lemon zest to the batter for a bright note that complements the tang of sourdough.
- Dairy-free: Use a vegan butter and unsweetened non-dairy milk; expect a slightly different crumb.
Common questions
Q: Can I use an active sourdough starter instead of discard?
A: Yes. Active starter works well; if it’s very active and bubbly, the cake may have a slightly lighter crumb. You can use the same 1 cup measurement.
Q: How long does it take from start to finish?
A: About 10–15 minutes prep and 35–45 minutes baking — plan for roughly 1 hour including cooling.
Q: Can I make this gluten-free?
A: Use a reliable 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend doesn’t contain binding agents. Texture will be slightly different but still delicious.
Q: Why so much baking powder?
A: This recipe relies on chemical leavening to lift a relatively heavy batter (with discard and milk). If you prefer a milder rise, you can reduce to 3½ teaspoons — expect a slightly denser cake.
Q: Is it safe to use discard that’s been in the fridge?
A: Yes. Refrigerated discard is safe to bake with as long as it shows no mold and smells like sourdough (tangy, not rotten). If in doubt, discard it.
Conclusion
If you want a simple, crowd-pleasing bake that turns sourdough discard into a cinnamon-swirled centerpiece, this coffee cake is a great go-to. For more variations and background on similar sourdough coffee cake ideas, try the recipe inspiration at Sourdough Coffee Cake – Little Spoon Farm, and for another tested take on sourdough discard coffee cake, see Sourdough Discard Coffee Cake – Food Allergy P.I..
Sourdough Discard Coffee Cake
Ingredients
For the cake batter
- ½ cup ½ cup butter (1 stick, softened) Use real butter for better flavor.
- 1½ cups 1½ cups white sugar
- 2 teaspoons 2 teaspoons vanilla extract
- 2 large 2 eggs
- 1 cup 1 cup whole milk Substitute with non-dairy milk if desired.
- 1 cup 1 cup sourdough discard or active starter
- 4 teaspoons 4 teaspoons baking powder For a milder rise, reduce to 3½ teaspoons.
- 3 cups 3 cups all-purpose flour 1:1 gluten-free flour blend can be used.
For the cinnamon-sugar filling and topping
- 1½ cups 1½ cups brown sugar (packed)
- 5 tablespoons 5 tablespoons flour For the filling.
- 4 teaspoons 4 teaspoons ground cinnamon
- 6 tablespoons 6 tablespoons butter (melted) For the cinnamon-sugar filling & topping.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment.
- In a large bowl, cream the softened ½ cup butter with 1½ cups white sugar until light and fluffy (about 2–3 minutes with a mixer).
- Beat in 2 eggs, one at a time. Add 2 teaspoons vanilla extract and 1 cup whole milk; mix until combined.
- Stir in 1 cup sourdough discard until evenly incorporated.
- In a separate bowl, whisk together 3 cups all-purpose flour and 4 teaspoons baking powder. Gradually fold the dry ingredients into the wet until just combined; avoid overmixing.
Cinnamon-sugar filling
- Combine 1½ cups brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon in a bowl. Pour in the 6 tablespoons melted butter and stir until crumbly and evenly moistened.
Assembly and Baking
- Spread half of the batter into the prepared pan and smooth the top.
- Sprinkle about half of the cinnamon-sugar mixture over the batter, gently pressing it down.
- Dollop or spread the remaining batter over the filling and top with the remaining cinnamon-sugar mixture.
- Bake at 350°F for 35–45 minutes, checking at 30 minutes. The cake is done when the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan on a wire rack for 15–20 minutes before slicing. Serve slightly warm or at room temperature.
