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Sourdough Discard Coffee Cake

Discover a delightful way to use your sourdough discard with this easy and delicious coffee cake recipe. Perfect for a cozy morning treat or a sweet addition to your afternoon tea, this sourdough discard coffee cake combines the tanginess of sourdough with the sweet, comforting flavors of a classic coffee cake.
- – Oven
- Mixing bowls
- Measuring cups and spoons
- Whisk
- 9-inch round cake pan
- Baking paper
- 200 g 1 ½ cups all-purpose flour
- 150 g ¾ cup sugar
- 113 g ½ cup unsalted butter, softened
- 120 ml ½ cup sourdough discard
- 2 large eggs
- 60 ml ¼ cup milk
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Streusel Topping
- 50 g ¼ cup brown sugar
- 30 g ¼ cup all-purpose flour
- 2 tsp ground cinnamon
- 28 g 2 tbsp butter, melted
- Preheat the oven to 175°C (350°F). Grease a 9-inch round cake pan and line with baking paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the sourdough discard, milk, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan.
- For the streusel topping, mix brown sugar, flour, cinnamon, and melted butter in a bowl. Sprinkle this mixture over the batter.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
- Conclusion and Tips:
- This sourdough discard coffee cake is a perfect way to reduce waste while enjoying a sumptuous treat. The cake can be stored at room temperature for up to 3 days. For a twist, try adding nuts or fruit to the batter or topping for extra texture and flavor.
This recipe is designed for those looking to use their sourdough discard in a creative and delicious way. With easy-to-follow steps and common pantry ingredients, it’s perfect for both novice and experienced bakers.
About Henry Hunter
Henry Hunter is the author of six books on bread, including Sourdough for the Rest of Us and From Oven to Market. He learned to bake challah from a German baker named Herr Sherman during his military service, and now leads the 50,000-member Baking Great Bread at Home community and Crust & Crumb Academy. Perfection is not required. Progress is.
⭐ Crust & Crumb Academy is ProveWorth Certified, rated 5.0 from 61 verified reviews. Read the reviews.


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