There’s something truly special about a soft, fluffy coffee cake with a crunchy cinnamon swirl running through it. The aroma wafting through your kitchen is intoxicating, each bite a delightful dance of sweetness and warmth. It’s a staple in my kitchen, perfect for Sunday mornings or whenever I need a comforting pick-me-up with my coffee.
I’ve found that this Sourdough Discard Coffee Cake comes together surprisingly fast. It’s perfect for those busy weeknights or last-minute brunch plans when you’ve got friends popping over. Trusted tip: the leftovers (if there are any!) taste just as heavenly the next day, making it suitable for breakfast, dessert, or just an afternoon snack.
Why I Love Sourdough Discard Coffee Cake
This Sourdough Discard Coffee Cake is incredibly easy and undeniably delicious. It hits that sweet spot between indulgence and simplicity, making it a true winner at my table. With its rich buttery texture and a sweet cinnamon swirl, it never fails to impress friends and family alike. Plus, the use of sourdough discard means you’re reducing waste while creating such a comforting treat!
Sourdough Discard Coffee Cake Ingredients
The magic of this coffee cake truly lies in the harmonious blend of flavors and textures. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 1 CUP SUGAR: The sweet base that envelops every bite, creating a luscious flavor.
- ½ CUP BUTTER (SOFTENED): This is the star, bringing richness and a tender crumb to the cake.
- 1 TSP VANILLA EXTRACT: A little dash of this golden elixir adds a depth of aroma that enhances the sweetness.
- 2 EGGS: These little gems pack a mighty punch, providing structure and moisture.
- ½ CUP MILK: It helps create that soft, tender texture we adore in a coffee cake.
- ½ CUP SOURDOUGH DISCARD: A brilliant way to use up leftover starter while adding a slight tang that elevates the flavor.
- ½ CUP SOUR CREAM: This little wonder keeps the cake moist and adds a luscious mouthfeel.
- 1½ CUP ALL-PURPOSE FLOUR: The backbone of our cake, ensuring the right density and structure.
- 2 TSP BAKING POWDER: This is the magic leavener that will help our cake rise perfectly.
- ½ TSP SALT: A touch of salt to enhance all the flavors beautifully.
- 1 CUP ALL-PURPOSE FLOUR: Additional flour for our topping that creates that perfect crumb.
- 1 CUP BROWN SUGAR: For that rich, caramel-like sweetness and lovely color.
- 3 TSP CINNAMON: The warm hug of spices you’ll taste in every delicious slice.
- ½ CUP BUTTER (MELTED): The silky binder for our crumb topping, leading to that crunchy texture we savor.
Substitutions and Tips
Need a swap? No problem! If you’re out of sour cream, yogurt works just as well—though it won’t be quite as rich. Want to switch things up? Feel free to substitute half of the all-purpose flour with whole wheat flour for an earthy twist. And if you’re really looking to experiment, a dash of nutmeg along with the cinnamon can add an interesting layer of flavor.
Keep in mind, if you choose to use salted butter for the cake, just omit the additional salt to find that perfect balance. Timing might need slight adjustments if you’re using frozen sourdough discard, so just ensure it’s completely thawed and mixed into your wet ingredients.
Kitchen Tools You’ll Need
- 9×9-inch baking pan (or a similar size)
- Mixing bowls (medium and large)
- Whisk (or an electric mixer for fluff)
- Measuring cups and spoons
- Rubber spatula (for folding)
- Cooling rack
How to Make Sourdough Discard Coffee Cake
Let’s dive into creating this delightful Sourdough Discard Coffee Cake. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious meal in no time. We’re aiming for a beautifully fluffy cake with a crunchy, cinnamon-sugar topping.
Prep Your Pan and Oven
First, preheat your oven to 350°F and grease your 9×9-inch pan generously. This will ensure your cake slides out easily when it’s time to serve. It’s key to have your equipment ready so the magic begins smoothly!
Cream the Butter and Sugar
Next, beat together the softened butter, sugar, and vanilla extract until the mixture is fluffy and pale. This is key as it creates air pockets that give our cake that airy tenderness. You’ll want to scrape down the sides to ensure everything is well combined.
Mix in the Eggs and Dairy
Once your butter mixture is light and delightful, add in the eggs, milk, sourdough discard, and sour cream. Mix until combined and creamy. Don’t worry if it looks a bit lumpy; that’s all part of the charm!
Incorporate the Dry Ingredients
Now, stir in 1½ cups of all-purpose flour, salt, and baking powder until just combined. You want to be gentle here to avoid overmixing, which can lead to a dense cake. A few flour streaks are perfectly okay!
Create the Cinnamon Topping
In a separate bowl, combine 1 cup of flour, brown sugar, and cinnamon. Drizzle in the melted butter and stir until you get a lumpy, crumbly topping. Those bits are where the deep flavor lives, giving us that satisfying crunch!
Assemble the Cake Layers
Spread half of the cake batter evenly into your greased pan. Generously sprinkle half of your crumb topping over the batter. Now, add the remaining batter on top, spreading it gently, and finish with the rest of the crumb topping. Every layer counts, ensuring that you get that amazing swirl we crave!
Time to Bake
Pop the pan into your preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. This is the moment when that heavenly smell fills your kitchen, so make sure to savor it!
Cool Before Diving In
Finally, let the cake cool for about 15 minutes before diving in. This little wait allows the structure to set, making it easier to slice. The anticipation just makes it so much sweeter!
How to Store Sourdough Discard Coffee Cake
If you find yourself with leftovers (a rare occurrence!), it’s important to know how to store this yummy cake. It can sit at room temperature for up to 2 days in an airtight container. For longer storage, pop it in the fridge for up to 3-4 days. You can even freeze it for 2-3 months, just make sure to wrap it well! When you’re ready to enjoy again, simply thaw it in the fridge overnight and reheat lightly in the oven or microwave.
Tips for Success
- Don’t overmix the batter; a few lumps are totally normal!
- Always use room temperature ingredients for a smoother batter.
- Make sure your baking powder is fresh; it’s key for that perfect rise!
- Allow the cake to cool in the pan to preserve moisture but cool completely on a rack before slicing.
Serving Suggestions
- Enjoy a warm slice with freshly brewed coffee for a timeless treat.
- A dollop of whipped cream or vanilla ice cream on top adds elegance when serving for dessert.
- Pair with fresh fruit for a refreshing contrast and a beautiful plate presentation.
- Lightly dust with powdered sugar for a sweet finishing touch.
I hope you love this Sourdough Discard Coffee Cake as much as I do! It’s always a pleasure to share something that brings joy and warmth to my kitchen—and hopefully, yours too!
