Go Back
Sourdough Discard Coffee Cake

Sourdough Discard Coffee Cake with Cinnamon Streusel Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 servings
Calories: 389
Ingredients Method Notes

Ingredients
  

  • 1 cup (240g) sourdough discard, at room temperature
  • 2 cups (250g) all-purpose flour
  • 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
  • 1/2 cup (100g) packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 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

Method
 

  1. Mix the streusel and cinnamon filling: whisk filling ingredients; cut cold butter into flour mixture for streusel until clumps form, about 2 minutes.
  2. Cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  3. Beat in eggs, vanilla, discard, and milk, then fold in the dry ingredients just until combined.
  4. Spread half the batter in a greased 9x9-inch pan, sprinkle filling, top with remaining batter, and scatter streusel.
  5. Bake at 350°F (175°C) for 35 to 40 minutes, until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes, lift out, slice, and serve.

Notes

This cake works best with 100% hydration sourdough discard (equal parts flour and water). If your discard is thinner, reduce the milk by 1 tablespoon. For the best flavor, let the discard come to room temperature before using.