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.

Amazing Sourdough Discard Coffee Cake: 5 Proven Secrets

Name: Sourdough Discard Coffee Cake: Easy, Delicious Recipe!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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

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

Scale

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

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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