Sourdough Discard Coffee Cake
This tender, lightly tangy coffee cake, made with sourdough discard, features a gooey cinnamon-sugar ribbon, making it perfect for brunch or coffee breaks.
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.
Notes
If your discard is very sour, use ¾ cup discard + ¼ cup milk. Best served warm with butter or glaze.