Sourdough Coffee Cake (with Discard)

There’s nothing better than a slice of warm coffee cake with your morning cup — and this sourdough coffee cake adds a tangy twist that takes it to the next level. Whether you’re looking to use up some sourdough discard or just want a cozy bake that’s great for brunch, this recipe hits all the right notes: soft, cinnamon-swirled cake topped with a buttery crumb topping and just a hint of that signature sourdough flavor.

It’s quick to mix up, can be made the night before, and tastes even better the next day. Bonus: your kitchen will smell amazing.

Why You'll Love This Sourdough Coffee Cake

• Uses sourdough discard – No waste, just deliciousness.

• Perfect texture – Soft, tender cake with a golden streusel topping.

• Classic flavor – Think cinnamon sugar swirls, warm vanilla, and a hint of tang.

• Make-ahead friendly – Tastes even better the next morning!

Ingredients

For the Cake:

• 1/2 cup (113g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 cup (240g) sourdough discard (unfed is fine)

• 1/2 cup (120g) sour cream or Greek yogurt

• 1 3/4 cups (210g) all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

For the Cinnamon Swirl:

• 1/3 cup brown sugar

• 2 tsp cinnamon

For the Crumb Topping:

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 1/4 cup granulated sugar

• 1/4 cup (56g) cold butter, cut into cubes

• Pinch of salt

• Optional: 1/4 cup chopped nuts (like pecans or walnuts)

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Grease and flour an 8x8" baking dish (or line with parchment paper for easy removal).

2. Make the Crumb Topping

In a small bowl, mix the flour, brown sugar, white sugar, and salt. Cut in the cold butter with a fork or pastry cutter until crumbly. Stir in nuts if using. Set aside.

3. Mix the Cinnamon Swirl

In another small bowl, mix together the brown sugar and cinnamon. Set aside.

4. Make the Cake Batter

In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add eggs and vanilla, mixing well.
Stir in sourdough discard and sour cream. It may look a little lumpy — that’s okay!

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, mixing until just combined.

5. Assemble

Spread half the batter into your prepared baking dish.
Sprinkle the cinnamon swirl mixture evenly over the batter.
Top with the remaining batter and gently spread it to cover the swirl.
Sprinkle the crumb topping all over the top.

6. Bake

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 15 minutes before slicing.

Serving Suggestions

This sourdough coffee cake is perfect:

• Fresh out of the oven with coffee or tea

• As a sweet addition to brunch

• Topped with whipped cream or a light glaze

• Wrapped up as a thoughtful gift for neighbors or friends!

Storage Tips

• Store covered at room temperature for up to 3 days.

• Refrigerate for up to 5 days.

• Freezes beautifully! Slice, wrap, and freeze for up to 3 months. Just reheat in the oven or toaster oven.

Final Thoughts

Whether you’re entertaining guests, need a weekend baking project, or just want to enjoy your sourdough starter in a sweet, simple way — this sourdough coffee cake is the answer. It’s cozy, easy, and guaranteed to become a go-to recipe in your sourdough rotation.

📌 Pin this recipe now to save for your next bake — you’ll want to make it again and again!