Hey everyone, and welcome back to my kitchen! If you’re a sourdough baker like me, you know the struggle: that daily dollop of discard that seems destined for the compost bin. Well, today, we’re putting that discard to brilliant use! This Sourdough Discard Coffee Cake is incredibly moist, perfectly spiced, and has the best crumb thanks to that tangy starter. It’s unbelievably easy, and honestly, it’s the perfect excuse to skip the actual coffee shop line.
Let’s dive into this wonderfully simple recipe!
Quick Facts
Prep time: 20 minutes
Cooking time: 40–45 minutes
Total time: Approximately 1 hour 5 minutes (plus cooling time)
Serving size: 8 generous slices
Why You’ll Love This Recipe
- Zero Waste Hero: Finally, a delicious use for that excess sourdough starter!
- Incredibly Moist: The discard adds fantastic moisture and a slight, pleasant tang that balances the sweetness.
- Simple Process: This cake comes together in one bowl, making cleanup a breeze.
- Perfect Crumb: It’s tender, fluffy, and structurally sound—ideal for slicing!
Ingredients List
This recipe is split into three easy parts: the Cake, the Streusel Topping, and the Glaze.
For the Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup sourdough starter discard (unfed, straight from the fridge is fine!)
- ½ cup milk (any kind works)
- 1 teaspoon vanilla extract
For the Streusel Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small pieces
For the Simple Vanilla Glaze (Optional)
- 1 cup powdered sugar, sifted
- 2 tablespoons milk or water
- ½ teaspoon vanilla extract
Step-by-Step Baking Magic
Follow these easy steps, and you’ll have a beautiful coffee cake cooling in no time!
1. Prep Your Station
Preheat your oven to 350°F (175°C). Grease and flour a standard 8×8 inch square baking pan, or line it with parchment paper, leaving an overhang for easy lifting later.
2. Whisk the Dry Ingredients
In a medium bowl, whisk together the 1 ½ cups of flour, baking soda, salt, and 1 teaspoon of cinnamon. Set this aside.
3. Cream the Butter and Sugar
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and brown sugar together until the mixture is light and fluffy—about 3 minutes. This is key for a tender cake!
4. Add Eggs and Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, gently mix in the sourdough discard, milk, and vanilla extract until just combined. Don’t overmix here!
5. Combine Everything
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed only until just combined. A few streaks of flour are okay; we want to avoid developing too much gluten.
6. Prepare the Streusel
In a separate small bowl, combine the streusel ingredients: flour, both sugars, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
7. Assemble and Bake
Pour about two-thirds of the cake batter into your prepared 8×8 pan and spread it evenly. Sprinkle half of the streusel mixture over the batter. Gently pour the remaining batter over the streusel layer, and top with the remaining streusel.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 20 minutes before attempting to slice.
8. Glaze (If Using)
While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the cake is cooled slightly, drizzle generously over the top.
Serving Suggestions
This cake is fantastic on its own, but here are a few ideas to elevate the experience:
- Serve warm with a dollop of homemade whipped cream.
- Pair it with your morning coffee or tea (hence the name!).
- A smear of salted butter melts beautifully into a warm slice.
Tips for Customization and Variations
This recipe is super forgiving, so feel free to experiment!
- Nutty Addition: Add ½ cup of chopped pecans or walnuts to the streusel topping for extra crunch.
- Chocolate Chip Twist: Fold ½ cup of mini chocolate chips into the cake batter right before pouring it into the pan.
- Lemon Zest: Add the zest of one lemon to the wet ingredients for a bright, citrusy note that pairs wonderfully with the cinnamon.
- Brown Butter Magic: For a deeper flavor, brown the butter for the cake batter before creaming it with the sugar. Just be sure to chill it slightly before creaming!
Estimated Nutritional Information
Please note: This is a rough estimate based on standard ingredient measurements and does not include the optional glaze.
Per slice (8 servings): Calories: approx. 350-400, Fat: 18g, Carbohydrates: 45g, Protein: 5g.
Frequently Asked Questions (FAQs)
Q1: Can I use active, bubbly sourdough starter instead of discard?
A: Yes, you absolutely can! If you use active starter, the cake might rise a little taller, but it will also taste slightly more sour. Using unfed discard (the acidic component) is what gives this cake its signature moisture without making it aggressively tangy.
Q2: Does the sourdough starter need to be cold or room temperature?
A: For this recipe, it doesn’t matter much! Since this is a quick bread structure (relying on chemical leaveners like baking soda), the temperature of the discard won’t significantly affect the final rise, unlike traditional sourdough bread. Straight from the fridge is easiest!
Q3: My streusel sank into the batter. What went wrong?
A: This usually happens for two reasons: either the butter in the streusel was too soft, or you didn’t put enough batter underneath the first layer of streusel. Make sure your streusel butter is cold, and use about half the batter first to create a barrier.
Q4: How long will this coffee cake last?
A: Stored tightly covered at room temperature, this cake stays wonderfully moist for about 3 days. If you live in a very warm or humid climate, refrigerating it will extend its life, but let it come to room temperature before serving for the best texture!
