Sourdough discard coffee cake. Is there anything that evokes more warmth and nostalgia? This sourdough discard coffee cake recipe is a delightful way to use that leftover discard, transforming it into a moist, tender, and utterly irresistible treat. Forget tossing that discard, because this sourdough discard coffee cake will become your new favorite weekend baking project.
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Growing up, coffee cake was always a staple at family gatherings. The sweet, cinnamon crumb topping, the fluffy cake, the comforting aroma filling the kitchen it was pure magic. Now, with this sourdough version, we’re adding a subtle tang and unbelievably moist texture that takes it to a whole new level. Get ready to fall in love with this easy and flavorful take on a classic sourdough coffee cake!
Why You Will Love This sourdough discard coffee cake Recipe
This sourdough coffee cake recipe is more than just a delicious dessert; it’s a comforting experience. The subtle tang of the sourdough discard elevates the sweetness of the cake and the crumb topping, creating a perfectly balanced flavor profile. It is a total crowd pleaser
What makes this recipe extra special? Well, besides the incredible taste, it’s also incredibly easy to make! Don’t let the word “sourdough” intimidate you. This recipe is straightforward and perfect for both beginner and experienced bakers. And the best part? You get to use that sourdough discard instead of throwing it away!
This recipe uses simple ingredients. The taste is divine, but the steps are straightforward. Get ready for a melt in your mouth experience!
Ingredients Needed for This sourdough discard coffee cake Recipe
Here’s what you’ll need to bring this delightful sourdough discard coffee cake to life:
For the Cake:
- 1 cup (240ml) sourdough discard, unfed
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240ml) buttermilk
For the Crumb Topping:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (57g) unsalted butter, cold and diced
- 1 teaspoon ground cinnamon
How to Make This sourdough discard coffee cake Recipe
Let’s get baking! Follow these simple steps to create your own masterpiece:
- 1. Prepare the Crumb Topping: In a medium bowl, combine the sugar, flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
- 2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- 4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
- 6. Stir in Discard: Gently fold in the sourdough discard until evenly distributed.
- 7. Assemble the Coffee Cake: Pour half of the batter into a greased and floured 9×13 inch baking pan. Sprinkle half of the crumb topping evenly over the batter. Pour the remaining batter over the crumb topping and sprinkle with the remaining crumb topping.
- 8. Bake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 9. Cool: Let the coffee cake cool in the pan for at least 15 minutes before slicing and serving.
How to Serve This sourdough discard coffee cake Recipe
This sourdough crumb cake is fantastic on its own, warm from the oven, with a cup of coffee or tea. However, you can also elevate the flavor of the sourdough coffee cake and serving experience with a few simple additions.
A dollop of whipped cream or a scoop of vanilla ice cream pairs perfectly with the warm, sweet cake. For an extra touch of sweetness, drizzle a simple glaze made from powdered sugar and milk over the top. You can also add fresh berries, such as raspberries or blueberries, for a pop of color and flavor.
Feel free to arrange slices of sourdough coffee cake on a plate. A dusting of powdered sugar adds an elegant touch.
How to Store This sourdough discard coffee cake Recipe
Proper storage will keep your sourdough coffee cake tasting its best for days.
To store at room temperature, wrap the coffee cake tightly in plastic wrap or place it in an airtight container. It will keep fresh for up to 3 days.
Follow us on Pinterest for more delicious recipes and baking inspiration! And if you’re looking for even more ways to use up your sourdough discard, be sure to check out these recipes for Quick Sourdough Discard Recipes, or perhaps for a morning treat, you would enjoy our 30 Minute Sourdough Discard Cinnamon Rolls! Maybe you are feeling like a snack and you want to use your discard, try our 4 Ingredient Sourdough Discard Tortillas for a quick tasty snack.
For longer storage, you can freeze the coffee cake. Wrap individual slices in plastic wrap and then place them in a freezer bag or airtight container. Frozen sourdough coffee cake will keep for up to 2 months.
To reheat, thaw frozen slices in the refrigerator overnight or at room temperature for a few hours. You can then warm them in the oven at 350°F (175°C) for a few minutes or microwave them for a quick reheat.
Tips to Make This sourdough discard coffee cake Recipe
Want to ensure your sourdough discard coffee cake is a success? Here are a few tips:
- Use room temperature ingredients: This helps the ingredients blend together more easily and creates a smoother batter.
- Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
- Adjust the baking time: Baking times may vary depending on your oven, so keep an eye on the coffee cake and adjust the baking time as needed.
- Add nuts to the crumb topping: For extra flavor and texture, try adding chopped pecans or walnuts to the crumb topping.
- Pro Tip: For an extra tangy flavor, use sourdough discard that has been resting in the refrigerator for a few days.
Helpful Notes for This sourdough discard coffee cake Recipe
- Sourdough Discard: You can use either active or inactive sourdough discard for this recipe.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Flour: All purpose flour works best for the cake and crumble topping.
Variation of This sourdough discard coffee cake Recipe
Looking to switch things up? Here are a few variations to try:
- Apple Cinnamon Coffee Cake: Add diced apples and a sprinkle of cinnamon to the batter for a delicious fall twist.
- Blueberry Coffee Cake: Fold fresh blueberries into the batter for a burst of fruity flavor.
- Chocolate Chip Coffee Cake: Add chocolate chips to the batter for a decadent treat.
- Lemon Poppy Seed Coffee Cake: Add lemon zest and poppy seeds to the batter for a bright and refreshing version.
What is sourdough discard?
Sourdough discard is the portion of sourdough starter that’s removed before feeding it. Instead of throwing it away, it can be used in various recipes, including this delicious coffee cake.
Can I freeze sourdough discard coffee cake?
Yes, you can freeze sourdough discard coffee cake! Wrap it tightly in plastic wrap and then foil, or store it in an airtight container. It will stay fresh for up to 2-3 months in the freezer.
How does sourdough discard affect the taste and texture of coffee cake?
Sourdough discard adds a slightly tangy flavor and a moist, tender crumb to the coffee cake. The acidity in the discard helps to tenderize the gluten, resulting in a softer texture.
What if I don’t have sourdough discard? Can I still make this recipe?
While this recipe is specifically for sourdough discard, you can substitute it with equal parts flour and water, plus a teaspoon of vinegar or lemon juice to mimic the acidity. The flavor will be slightly different, but it will still be delicious.
Conclusion
This sourdough discard coffee cake recipe is a wonderful way to transform your leftover discard into a delectable treat. The soft, rich cake and sweet, crumbly topping make a perfect pairing for morning coffee or an after dinner dessert. Give this sourdough discard coffee cake a try. You won’t regret it!
Sourdough Discard Coffee Cake: Easy, Delicious Recipe!
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
A delicious and easy sourdough discard coffee cake recipe with a moist crumb and sweet crumb topping. Perfect for using up leftover sourdough discard!
Ingredients
- For the Cake:
- 1 cup (240ml) sourdough discard, unfed
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240ml) buttermilk
- For the Crumb Topping:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (57g) unsalted butter, cold and diced
- 1 teaspoon ground cinnamon
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- 2. Prepare the Crumb Topping: In a medium bowl, combine the sugar, flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
- 3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- 5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 6. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
- 7. Stir in Discard: Gently fold in the sourdough discard until evenly distributed.
- 8. Assemble the Coffee Cake: Pour half of the batter into the prepared baking pan. Sprinkle half of the crumb topping evenly over the batter. Pour the remaining batter over the crumb topping and sprinkle with the remaining crumb topping.
- 9. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 10. Cool: Let the coffee cake cool in the pan for at least 15 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
