Sourdough Discard Coffee Cake with Cinnamon Streusel
This sourdough discard coffee cake is the answer when you need a cozy breakfast or afternoon snack that uses up that cup of discard from the fridge.
The cake is tender from the discard, and a thick cinnamon ribbon and buttery streusel turn it into something special.
What Makes This Coffee Cake So Good
The sourdough discard adds a gentle tang that balances the sweet cinnamon filling, and it keeps the crumb incredibly moist without any extra fat. You get a coffee cake that tastes like it came from a bakery, but it’s all done in one bowl.
That thick ribbon of cinnamon sugar running through the center and the crisp brown sugar streusel on top make every bite a little different. It’s the kind of cake I put out when friends stop by, and it disappears fast.
Ingredients
- 1 cup (240g) sourdough discard, at room temperature: use 100% hydration discard, unfed is fine
- 2 cups (250g) all-purpose flour: spooned and leveled
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1/2 cup (120ml) whole milk, at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
For the cinnamon filling
- 1/2 cup (100g) packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
For the streusel topping
- 1/2 cup (63g) all-purpose flour
- 1/3 cup (67g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (57g) cold unsalted butter, cut into small pieces
Variations / Substitutions
- Gluten-free flour: Use a 1:1 gluten-free baking blend in place of all-purpose; the cake will be slightly more crumbly but still delicious.
- Dairy-free: Substitute plant-based butter and milk; oat milk works well.
- Spice it up: Add 1/4 teaspoon nutmeg or cardamom to the filling for a different warmth.
- No brown sugar: You can use all granulated sugar in the filling and streusel, but the result will be less caramel-like.
If you enjoy this, you might also like my Sourdough Discard Blueberry Muffins.
How To Make Sourdough Discard Coffee Cake with Cinnamon Streusel
Step 1: Mix the Streusel and Cinnamon Filling
In a small bowl, whisk together the 1/2 cup brown sugar, 2 tablespoons flour, and 2 teaspoons cinnamon for the filling; set aside. For the streusel, combine 1/2 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon in another bowl. Cut the 1/4 cup cold butter into the flour mixture with a pastry cutter or your fingers until it forms clumps, about 2 minutes.
The streusel should look like wet sand with pea-sized butter pieces; if the butter starts to soften, pop the bowl in the fridge for 5 minutes.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the 1/2 cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
The mixture will turn pale and have a creamy, airy texture; scrape down the bowl once or twice to make sure everything is evenly creamed.
Step 3: Combine the Wet and Dry Ingredients
Add the eggs, one at a time, then the 2 teaspoons vanilla, the 1 cup sourdough discard, and the 1/2 cup milk. Beat on low until smooth, about 1 minute. In a separate bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet and mix on low speed just until the flour disappears, about 30 seconds.
The batter will be thick and creamy, with a few small lumps; that’s fine. Overmixing can make the cake tough, so stop as soon as the flour is incorporated.
Step 4: Assemble the Cake
Grease a 9×9-inch square baking pan and line it with parchment paper for easy lifting. Spread half of the batter evenly into the pan. Sprinkle the cinnamon filling over the batter, leaving a small border around the edges. Dollop the remaining batter on top and gently spread it to cover the filling, then scatter the streusel evenly over the surface. This should take about 5 minutes.
Don’t worry if the batter doesn’t fully cover the filling; it will rise and spread in the oven, sealing the ribbon inside.
Step 5: Bake the Cake
Position a rack in the center of the oven and preheat to 350°F (175°C). Bake the coffee cake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
The streusel will become crisp and deeply golden, and your kitchen will smell like cinnamon. If the top is browning too quickly, tent it loosely with foil after 25 minutes.
Step 6: Slice and Serve
Let the cake cool in the pan on a wire rack for at least 10 minutes. Run a knife around the edges, lift it out using the parchment, and slice into 9 squares. Serve warm or at room temperature.
Serve it with coffee or a big glass of milk. The crumb is tender, the cinnamon ribbon stays soft, and the streusel on top gives a nice crunch.
Tips for the Best Sourdough Discard Coffee Cake
- Measure your flour carefully: spoon it into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the cake dense.
- Use cold butter straight from the fridge for the streusel, and avoid working it too long; you want some visible pea-sized pieces for that crisp, crumbly topping.
- A serrated bread knife cuts through the streusel cleanly without dragging and crushing the cake.
- If your sourdough discard has been in the fridge a while, give it a quick stir before measuring to reincorporate any liquid on top.
Bake times by pan size:
| Pan | Bake Time |
|---|---|
| 9×9-inch square pan | 35 to 40 minutes |
| 9-inch round pan | 30 to 35 minutes |
| 8-inch round pan | 40 to 45 minutes |
Storing Leftover Coffee Cake
Store the coffee cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in a microwave for 15 to 20 seconds or in a toaster oven until the streusel crisps up again. It’s also delicious served cold.
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes, bake it the day before, cool completely, and wrap tightly. Keep at room temperature. The streusel will soften slightly overnight, but it’s still lovely.
Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat flour, but the cake will be denser and have a nuttier flavor. I don’t recommend using all whole wheat.
Why did my streusel sink into the cake?
The batter may have been too thin or the streusel too heavy. Chilling the streusel for 10 minutes before sprinkling can help it stay on top, and be sure your discard isn’t excessively watery.
Can I freeze this coffee cake?
Yes, cool the cake completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat slices as desired.
Sourdough Discard Coffee Cake with Cinnamon Streusel Recipe
Ingredients
Method
- Mix the streusel and cinnamon filling: whisk filling ingredients; cut cold butter into flour mixture for streusel until clumps form, about 2 minutes.
- Cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Beat in eggs, vanilla, discard, and milk, then fold in the dry ingredients just until combined.
- Spread half the batter in a greased 9×9-inch pan, sprinkle filling, top with remaining batter, and scatter streusel.
- Bake at 350°F (175°C) for 35 to 40 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, lift out, slice, and serve.
