Sourdough Discard Coffee Cake (Ready in Under an Hour)
This sourdough coffee cake is the answer when you want something sweet but don’t want to fuss. It uses your discard straight from the jar, with no rise time and no waste, and comes out of the oven tender, cinnamon-spiked, and topped with a buttery streusel.
You can have it on the table in under an hour, and it works just as well for a weekend breakfast as it does for a lazy afternoon snack.
Why This Cake Always Works
I’ve made this cake more times than I can count, and it never lets me down. The sourdough discard adds a subtle tang that balances the sweet streusel, and the crumb stays moist for days.
It’s forgiving, too. You don’t need a scale or any special technique. If you have a bowl, a whisk, and some discard you’d otherwise toss, you’re set.
Ingredients
- 1 1/2 cups (190g) all-purpose flour: spoon and level, or use a scale for best results
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened: take it out of the fridge about 30 minutes ahead
- 1/2 cup (120g) sourdough discard: unfed, straight from the jar; room temperature blends best
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk: whole milk gives the richest crumb, but 2% works
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Streusel Topping
- 1/2 cup (63g) all-purpose flour
- 1/3 cup (67g) brown sugar, packed: light or dark both work
- 1 teaspoon ground cinnamon
- 3 tablespoons (42g) cold unsalted butter: diced small
Variations / Substitutions
- Add nuts: fold 1/3 cup chopped pecans or walnuts into the streusel for a little crunch.
- Swap the spice: cardamom or a pinch of nutmeg works beautifully in place of the cinnamon.
- Use whole wheat: replace up to half the all-purpose flour with whole wheat flour; the cake will be a bit denser but still tender.
- Dairy-free: use a neutral oil instead of butter in both the cake and streusel, and a thin plant milk like oat milk.
If you’re in the mood for something chocolatey, our Sourdough Chocolate Chip Muffins are a great next bake.
How to Make Sourdough Coffee Cake
Step 1: Make the Streusel Topping
In a small bowl, stir together the 1/2 cup flour, brown sugar, and cinnamon. Add the cold diced butter and cut it in with your fingers or a fork until the mixture looks like coarse sand with some pea-sized butter bits left. This should take about 2 minutes of rubbing.
The streusel will smell warmly of cinnamon and crumble easily between your fingers. Set it aside while you mix the batter.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer or a wooden spoon until pale and fluffy, about 2 minutes. Beat in the egg, vanilla extract, and sourdough discard. Scrape the bowl once or twice so everything combines evenly.
The mixture may look a little lumpy at first; just keep mixing until it smooths out. You’ll end up with a thick, slightly glossy base.
Step 3: Whisk the Dry Ingredients and Combine
Whisk the 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl. Add this dry mixture to the butter mixture in three additions, alternating with the milk, starting and ending with the dry. Mix just until no streaks of flour remain.
Stop as soon as the flour disappears—overmixing can make the cake tough. The batter should be thick but spreadable, not runny.
Step 4: Layer and Bake the Cake
Heat your oven to 350°F (175°C) and grease an 8-inch square baking pan. Spread about half the batter into the pan and sprinkle half the streusel over it. Spread the remaining batter on top—it’s okay if it doesn’t cover every inch—and finish with the rest of the streusel. Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
The top will be crackly and the edges will start to pull away from the pan. Let the cake cool in the pan for 10 minutes, then lift it out onto a wire rack.
Step 5: Cool and Slice the Cake
Let the cake cool until it’s just warm or at room temperature, then slice it into 9 squares. Serve as is, or with a light dusting of powdered sugar if you like.
The streusel will have a slight crunch, and the cake itself is soft and tender. It’s exactly the kind of thing you want with a cup of coffee.
A Few Notes Before You Start
- If your discard is stiff from the fridge, let it sit at room temperature for 20 minutes so it blends in without overworking the batter.
- The streusel can be made a day ahead and stored in the fridge; just keep it cold until you layer it on.
- For a taller cake, use a 9×5-inch loaf pan and add 5 to 8 minutes to the bake time.
- Check the cake at 30 minutes if your oven runs hot—a few moist crumbs on the toothpick are fine.
Bake times will shift slightly with different pans:
| Pan | Bake time |
|---|---|
| 8-inch square | 35–40 minutes |
| 9-inch round | 30–35 minutes |
| 9×5-inch loaf | 40–45 minutes |
Storing Leftover Coffee Cake
- Refrigerate: Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days. A couple seconds in the microwave or a few minutes in a low oven brings back that fresh-baked warmth.
- Reheating: A few seconds in the microwave or a few minutes in a low oven brings back that fresh-baked warmth.
Frequently Asked Questions
Can I use active starter instead of discard?
Yes. Active starter has more moisture, so reduce the milk by 1 tablespoon and expect a slightly taller rise.
Is this cake very sour?
No. Discard adds a mild tang, similar to buttermilk. It’s there, but it balances the sweetness, not overpowers it.
Can I use whole wheat flour?
You can swap up to half the all-purpose flour with whole wheat flour. The crumb will be a little denser but still tender.
Can I make this gluten-free?
Use a cup-for-cup gluten-free flour blend in place of the all-purpose flour. The cake may be slightly crumblier, so handle it gently when slicing.
Sourdough Coffee Cake Recipe
Ingredients
Method
- Make the streusel: stir 1/2 cup flour, brown sugar, and cinnamon, then cut in the cold butter until crumbly.
- Cream the butter and sugar until fluffy, then beat in the egg, vanilla, and sourdough discard.
- Whisk the remaining dry ingredients together, then add to the wet mixture in three additions alternating with the milk, mixing just until combined.
- Spread half the batter in a greased 8-inch square pan, top with half the streusel, and repeat layers. Bake at 350°F (175°C) for 35 to 40 minutes.
- Cool in the pan for 10 minutes, then transfer to a rack. Slice and serve warm or at room temperature.
