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Sourdough Discard Coffee Cake: Tender Crumb, Cinnamon Streusel
A moist, tangy coffee cake with a buttery cinnamon streusel — discard makes the crumb extra tender. Great for brunch.
Maria Esposito2 min read
Sourdough discard coffee cake has a tender, moist crumb and a buttery cinnamon streusel — the discard adds richness and a subtle tang that balances the sweet topping. It's a one-pan brunch bake done in under an hour.
Cake
- 250g all-purpose flour
- 150g sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 200g sourdough discard
- 2 eggs
- 120g sour cream or yogurt
- 80g melted butter
- 1 tsp vanilla
Streusel
- 100g flour
- 80g brown sugar
- 1 tbsp cinnamon
- 60g cold butter
Method
- Heat oven to 350°F. Grease a 9x9 pan.
- Make streusel: mix dry, cut in butter to crumbs. Chill.
- Whisk cake dry ingredients; whisk wet separately; combine until just mixed.
- Spread half the batter, sprinkle half the streusel, add remaining batter, top with rest of streusel.
- Bake 35–40 minutes until a toothpick comes out clean. Cool before slicing.
Tips
| Goal | Tip |
|---|---|
| Moist crumb | Don't overbake; use sour cream |
| Streusel crunch | Keep butter cold; chill before baking |
| Extra tang | Use older discard |
| Glaze | Drizzle powdered-sugar glaze when cool |
Frequently asked questions
Can I add fruit?
Yes — fold in blueberries or layer thin apple slices in the middle.
Can I make it in a bundt or loaf?
Yes — adjust baking time (loaf ~50 min, bundt ~45 min). Layer the streusel in the middle.
What's the best discard age for this?
A few days old adds pleasant tang. Very fresh discard is milder; both work.
Coffee cake turns extra discard into a brunch centerpiece. SourdoughAI helps you plan bakes around your starter's schedule.