Sourdough Coffee Cake
This soft and buttery sourdough coffee cake is made with sourdough discard and topped with a sweet cinnamon crumble. Perfect for breakfast, brunch, or a cozy afternoon treat.
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Servings: 9 sqaures
Calories: 260kcal
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Equipment
- 1 8x8 baking dish
- 3 mixing bowls
Ingredients
For the Cake Batter
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sourdough discard
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Crumble Topping
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup cold butter cubed
Optional Glaze
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Preheat Oven
- Preheat oven to 350°F and grease an 8x8 baking dish.
Make Crumble Topping
- In a bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Set aside.
Cream Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy.
Add Wet Ingredients
- Mix in eggs, sourdough discard, milk, and vanilla extract until smooth.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Combine Batter
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
Layer the Cake
- Pour half the batter into the prepared pan. Sprinkle half the crumble mixture over it. Add remaining batter, then top with remaining crumble.
Bake
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Glaze (Optional)
- Let cool before adding glaze if desired.
Notes
Do not overmix the batter to keep the cake tender.
Use cold butter for the crumble to achieve the best texture.
Sourdough discard should be unfed and at room temperature. Storage
Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week. Freezer Instructions
Freeze individual slices for up to 2 months. Thaw at room temperature or warm slightly before serving.
Use cold butter for the crumble to achieve the best texture.
Sourdough discard should be unfed and at room temperature. Storage
Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week. Freezer Instructions
Freeze individual slices for up to 2 months. Thaw at room temperature or warm slightly before serving.
Nutrition
Calories: 260kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g
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