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–+ servings

Sourdough Discard Coffee Cake

This tender coffee cake made with sourdough discard features a delightful cinnamon-brown sugar swirl, making it a perfect treat for brunch or dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the cake batter
  • ½ cup butter, softened for creaming with sugar. Substitute margarine in a pinch, but flavor is best with real butter.
  • 1½ cups white granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk buttermilk can be used for extra tang; reduce baking powder to 3 tsp if using buttermilk.
  • 1 cup sourdough discard or active starter discard at room temp.
  • 4 teaspoons baking powder
  • 3 cups all-purpose flour
For the cinnamon filling/topping
  • 1½ cups brown sugar, packed
  • 5 tablespoons all-purpose flour used to thicken the cinnamon filling.
  • 4 teaspoons ground cinnamon more or less to taste.
  • 6 tablespoons butter, melted for the cinnamon sugar filling & topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch pan or line it with parchment.
  2. In a large bowl, cream the softened butter with white sugar until fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Mix in the whole milk and sourdough discard until smooth.
  5. In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually fold it into the wet mixture until just combined.
Cinnamon Filling
  1. In a bowl, combine brown sugar, flour, and cinnamon. Stir in the melted butter until coarse and crumbly.
Assembling and Baking
  1. Spread half of the batter into the prepared pan.
  2. Sprinkle half of the cinnamon mixture over the batter.
  3. Dollop the remaining batter over the cinnamon layer and smooth gently.
  4. Sprinkle the remaining cinnamon mixture evenly over the top.
  5. Bake for 35–45 minutes or until the top is golden and a toothpick inserted near the center comes out clean or with moist crumbs.
  6. Cool the cake in the pan for 15–20 minutes before slicing. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 25g

Notes

Serve slices warm with powdered sugar or a cream cheese glaze. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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