Delicious Sourdough Coffee Cake Recipe

Start your morning off right with this easy recipe, Sourdough Coffee Cake! Made with discard, this moist cake is topped with a delectable cinnamon streusel and a smooth vanilla glaze. If you’re hosting brunch or simply treating yourself, this cake is a game changer that elevates any occasion.

Nothing works quite like a cozy Sunday morning with a warm slice of sourdough discard coffee cake and a hot cup of coffee. It’s one of my favorite ways to use up leftover sourdough starter. The tangy flavor, the sweetness of brown sugar, and that buttery streusel topping make this a treat you’ll want to bake again and again.

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Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

• Flour: I used all-purpose flour for this recipe. 
• Baking powder: Since this is a sourdough discard recipe, this coffee cake will need a bit of help to rise. Check to make sure your baking powder hasn’t expired, otherwise it won’t rise properly.
• Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals
• Sugars: A combination of white and brown sugar adds just the right amount of sweetness and helps keep the cake from being too dense.
• Butter: Use room temperature unsalted butter. If using salted butter, omit ¼ teaspoon of salt.
• Sour cream – Adds moisture to the coffee cake. You can substitute it with Greek yogurt as well.
• Vanilla extract – I always suggest using vanilla extract over imitation for the best flavor.
• Eggs: You need two large ones for moisture.
• Sourdough discard: Active or unfed sourdough starter can be used, just make sure to use the same amount in weight.

Streusel Topping

• Flour: I used all-purpose flour. The all-purpose flour helps bind the streusel together and gives it a crumbly texture.
• Brown sugar: Light or dark brown sugar can be used!
• Cinnamon: The cinnamon brings a warm, spicy flavor that pairs perfectly with the sweetness of the brown sugar and the buttery crumb topping.
• Unsalted butter: Use cold butter.
• Salt: For a bit of contrast

Vanilla Icing

• Vanilla: Adds a subtle, sweet depth of flavor that makes the streusel even more delicious.
• Powdered sugar: To create a smooth vanilla glaze that adds an extra touch of sweetness and shine to the finished cake.
• Heavy cream: Adds richness to the glaze, making it smooth and silky for drizzling over the coffee cake.
• Vanilla extract: Like the vanilla in the streusel, the vanilla extract in the glaze boosts the overall flavor, bringing a lovely, sweet note that ties everything together.

Supplies

• Stand or hand mixer
• 8 x 8 inch Baking Pan
• Parchment Paper
• Offset Spatula

How to Make Sourdough Coffee Cake

Preheat the oven to 350 degrees F. Line an 8 x 8 inch metal baking dish with parchment paper. This makes for easy removal. Set aside.

You can use a ceramic or glass baking dish, however it will extend the baking time. 

Streusel Topping

In a small bowl, add the flour, brown sugar, cinnamon, and salt. Whisk until combined. Using clean fingers, press the diced cold butter into the flour mixture until the mixture resembles wet sand. Press the crumble topping together to create large crumble pieces. 

Place the streusel topping in the fridge while you prepare the coffee cake batter.

Sourdough Coffee Cake

In a large bowl, add the flour, baking powder, and salt. Whisk until all the ingredients are incorporated. Set aside.

In a bowl of a stand mixer with a paddle attachment, cream together the room temperature butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until incorporated. Scrape down the sides when needed. Mix in the milk, sour cream, sourdough discard and vanilla extract on low until smooth. 

While continuing to mix on low, slowly add in the flour mixture and continue to mix until you see just a few streaks of flour left. Use a rubber spatula to fold in the last bits of flour. Be careful not to over mix the batter, otherwise this will lead to a dense and tough cake. 

Scoop half of the batter into the prepared baking dish and spread evenly using an offset spatula. Sprinkle half of the streusel mixture on top for a delicious cinnamon swirl in the center. Then pour the remaining batter on top. I like to use a cookie scoop since the batter is thicker. 

Be patient while spreading the top layer of batter as it will want to pull up since it is sticking to the streusel. Slowly spread with an offset spatula until evenly spread. 

Top the sourdough coffee cake batter with the remaining cinnamon streusel. 

Bake the Sourdough Coffee Cake for 50-55 minutes, or until a toothpick comes out with just a few crumbs. 

Cool slightly before slicing and serving warm. 

If you prefer a touch more sweetness, top the coffee cake with a Vanilla Glaze!

Vanilla Icing

In a medium bowl, add the powdered sugar, heavy cream and vanilla extract. Whisk until smooth. Drizzle on top of the Sourdough Coffee Cake….and enjoy! 

How to Serve

• Serve slightly warm or at room temperature for the best flavor and texture.
  
• Enjoy plain or with coffee, tea, or milk.
  
• For extra indulgence, add:
  
  • A light dusting of powdered sugar
    
  • A drizzle of vanilla glaze
    
  • Fresh berries or sliced fruit on the side
    
• Perfect for breakfast, brunch, or an afternoon snack.
  

How to Store

• Room Temperature:
  Store covered or in an airtight container for up to 2 days.
  
• Refrigerator:
  Keeps well for up to 5 days in an airtight container. Let slices come to room temp before serving.
  
• Freezer:
  Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
  
• Reheating:
  Warm slices briefly (10–15 seconds) to refresh the crumb.

For More Guidance:

Why You’ll Love This Recipe

Dense but moist texture

The beauty of this sourdough coffee cake lies in its perfect balance of textures. The combination of sourdough discard and sour cream brings a delightful richness, ensuring each piece is soft yet substantial. This is not just any coffee cake: it’s an experience that resonates with both the comfort of home baking and the joy of shared moments.

Buttery and vanilla flavor 

The flavor is just right, striking a perfect balance between buttery richness and a whisper of vanilla that envelops your senses. Each bite is an indulgence, highlighted by the active sourdough starter, which introduces a delightful, subtle tang that elevates the dish to new heights. This unique tang not only enhances the overall experience but also makes you appreciate the depth and complexity in a seemingly simple recipe. 

Quick and easy sourdough recipe

This sourdough coffee cake recipe is the perfect way to make something delicious without a ton of effort. You’ll love how effortlessly it comes together. Just mix the wet and dry ingredients in separate bowls, allowing the flavors to bloom as they combine. The gentle folding technique or a quick mix with an electric mixer on low speed ensures a light, airy texture that melts in your mouth.

FAQs

Warnings:

• Do not overmix the batter. Overmixing can lead to a dense or tough cake instead of a light, tender crumb.
• Watch the bake time closely. Overbaking will dry out the cake; underbaking can cause a gummy center. Test with a toothpick near the center.
• Use fresh leavening agents. Old baking powder or baking soda may prevent proper rise.
• Let the cake cool before slicing. Cutting too soon can cause the crumb to fall apart and appear underbaked.
• Strong discard affects flavor. Very old or highly acidic sourdough discard may add too much tang—use discard that smells clean and pleasant.

Sourdough Coffee Cake Recipe

Start your morning off right with this easy recipe – Sourdough Coffee Cake! Made with sourdough discard, a moist cake is topped with a cinnamon streusel and vanilla glaze. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Equipment

• Stand or hand mixer
• 8 x 8 inch Baking Pan
• Parchment Paper
• Offset Spatula

Ingredients

  

Streusel Topping

• 105 grams 3/4 cup all-purpose flour
• 165 grams 3/4 cup brown sugar
• 4 grams 2 teaspoons cinnamon
• 1 gram 1/4 teaspoon salt
• 84 grams 6 Tablespoon unsalted butter, COLD

Sourdough Coffee Cake

• 245 grams 1 3/4 cups all-purpose flour
• 6 grams 1 1/2 teaspoons baking powder
• 3 grams 1/2 teaspoon salt
• 113 grams 1/2 cup unsalted butter, room temperature
• 100 grams 1/2 cup sugar
• 55 grams 1/4 cup brown sugar, light or dark
• 2 large eggs room temperature
• 8 grams 2 teaspoons vanilla extract
• 160 grams 2/3 cup sour cream, room temperature
• 120 grams 1/2 cup milk, room temperature
• 120 grams 1/2 cup sourdough discard, room temperature

Vanilla Icing

• 130 grams 1 cup powdered sugar
• 90 grams 6 Tablespoon heavy cream
• 2 grams 1/2 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350 degrees F. Line an 8 x 8 inch metal baking dish with parchment paper. This makes for easy removal. Set aside.
• You can use a ceramic or glass baking dish, however it will extend the baking time.

Streusel Topping

• In a small bowl, add the flour, brown sugar, cinnamon and salt. Whisk until combined. Using clean fingers, press the diced cold butter into the flour mixture until the mixture resembles wet sand. Press the crumble topping together to create large crumble pieces.
• 105g (3/4 c) flour, 165g (3/4 c) brown sugar, 4g (2 tsp) cinnamon, 1g (1/4 tsp) salt, 84g (6 T) unsalted butter, COLD
• Place the streusel topping in the fridge while you prepare the coffee cake batter.

Sourdough Coffee Cake

• In a large bowl, add the flour, baking powder, and salt. Whisk until all the ingredients are incorporated. Set aside.
• 245g (1 3/4 c) flour, 6g (1 1/2 tsp) baking powder, 3g (1/2 tsp) salt
• In a bowl of a stand mixer with a paddle attachment, cream together the room temperature butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until incorporated. Scrape down the sides when needed. Mix in the sour cream, milk, sourdough discard and vanilla extract on low until smooth.
• 113g (1/2 c) unsalted butter, 100g (1/2 c) sugar, 55g (1/4 c) brown sugar, 2 large eggs, room temperature, 160g (2/3 c) sour cream, 120g (1/2 c) milk, 120g (1/2 c) sourdough discard, all room temperature
• While continuing to mix on low, slowly add in the flour mixture and continue to mix until you see just a few streaks of flour left. Use a rubber spatula to fold in the last bits of flour. Be careful not to over mix the batter, otherwise this will lead to a dense and tough cake.
• Scoop half of the batter into the prepared baking dish and spread evenly using an offset spatula. Sprinkle half of the streusel mixture on top for a delicious cinnamon swirl in the center. Then pour the remaining batter on top. I like to use a cookie scoop since the batter is thicker.
• Be patient while spreading the top layer of batter as it will want to pull up since it is sticking to the streusel. Slowly spread with an offset spatula until evenly spread.
• Top the sourdough coffee cake batter with the remaining cinnamon streusel.
• Bake the Sourdough Coffee Cake for 50-55 minutes, or until a toothpick comes out with just a few crumbs.
• Cool slightly before slicing and serving warm.

Vanilla Icing

• In a medium bowl, add the powdered sugar, heavy cream and vanilla extract. Whisk until smooth. Drizzle on top of the Sourdough Coffee Cake….and enjoy!
• 130g (1 c) powdered sugar, 90g (6 T) heavy cream, 2g (1/2 tsp) vanilla extract

How to Store

• Store your sourdough discard coffee cake in an airtight container at room temperature for up to 2 days. After that, refrigerate it to keep it from drying out. Wrap it in plastic wrap and store it in the fridge for up to 4 days.
• For longer storage, freeze it for up to a month, making sure it’s tightly wrapped in plastic wrap or foil. When you’re ready to enjoy it, reheat it in a preheated oven for a few minutes. You can also slice the cake and store it in a square baking pan for easy access the next day. Just make sure it’s well covered to keep it fresh.

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