Go Back
–+ servings

Sourdough Discard Coffee Cake

Mandy Jackson
Coffee cake made with sourdough discard! A buttery, moist cake with gooey cinnamon sugar filling and the best crumble topping. Eat it for breakfast, brunch, an afternoon snack with a cup of coffee, or even dessert. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Cool Time 10 minutes
Total Time 1 hour 30 minutes
Servings 16

Ingredients
  

For the Topping

  • 1 ½ cup flour
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon cinnamon
  • 12 tablespoons unsalted butter, melted

For the Filling

  • ½ cup packed brown sugar
  • 1 teaspoon cinnamon

For the Cake

  • ½ cup neutral oil
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup sourdough discard (see note)
  • 1 cup sour cream (whole milk Greek yogurt works too!)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Instructions
 

For the Topping + Filling

  • Topping: In a medium bowl, combine the flour, sugars, and cinnamon. Pour in the melted butter and mix until no dry bits remain. Set aside to cool.
    Filling: Combine the brown sugar and cinnamon in a small bowl. Set aside.

For the Cake

  • Grease or butter a 9 by 13-inch baking pan. Preheat oven to 350 degrees.
    In a large bowl, beat together the oil, sugar, eggs, discard, sour cream, and vanilla until well combined. Add the flour, baking powder, baking soda, and salt and beat on medium speed for 1-2 minutes, until very smooth.
    Transfer half the batter to the prepared baking pan and spread into an even layer with a spatula. This will be a very thin layer - it will puff up as it bakes! Sprinkle the filling over top to cover, then add the remaining batter, spreading into an even layer over the filling. Top with the crumble topping. Bake for 45-50 minutes, until a toothpick inserted into the middle of the cake comes out clean or with a few moist crumbs. Cool for 5-10 minutes before cutting.
    Leftovers can be covered and stored at room temperature for up to 3 days.

Notes

The discard - For most discard recipes, you can use discard in any form, but here, you really want it to be on the older side so it's quite liquid. The batter should be pourable.
If you're using a glass baking dish, it will likely need to bake for longer. Be sure to do the poke test to check that it's baked through!
Tried this recipe?Let us know how it was!