Darn Good Sourdough Discard Coffee Cake Recipe
A simple and classic recipe, this buttery cinnamon sourdough discard coffee cake is delicious! Sour cream ensures a moist cake while sourdough discard packs a gut healthy punch, making it the perfect companion to your morning coffee. This coffee cake gets drizzled with a quick homemade vanilla icing to make it out of this world delicious.
Introducing the queen of all coffee cake recipes.
I have to credit my mother-in-law, Pam, for this recipe. Although it does have a sourdough spin on it (and an additional vanilla glaze to make it over the top delicious) this original coffee cake recipe is hers. I almost titled this recipe Christmas Coffee Cake, because that’s really what I associate it with. I have so many fond memories of sitting around the breakfast table at Christmas time, drinking coffee and enjoying a slice of this delicious cake.
Christmas aside, though, this cake is delicious any time of year (or day for that matter).
Let’s make it!
Why You’ll Love This Recipe
Tips for Preparing to Make This Cake
- This coffee cake is delicious with a cup of blueberries added into the batter. You can experiment with your favorite add ins!
- Room temperature ingredients work best for the batter. To create a light and fluffy batter that mixes together well, I recommend using all room temperature ingredients.
Be sure to check out the full recipe and ingredient list below!
Ingredients You’ll Need
This is a quick overview of some essential ingredients needed for this recipe. Be sure to check out the recipe card below for the full list!
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Recipe FAQs
No, not necessary. This coffee cake will store well at room temperature wrapped tightly in plastic wrap for up to 3 days.
Yes. A 9 x 13 inch baking dish should work well, although you will more than likely have to adjust the baking time.
Yes, sourdough discard has been fermented and contains gut-healthy benefits. It is incredibly versatile to use in a variety of recipes.
How to Make Sourdough Discard Coffee Cake
- Preheat oven to 350 degrees. Liberally coat a Bundt pan with butter or non-stick spray and set aside.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside. In a stand mixer fitted with a paddle attachment or another large mixing bowl, cream together softened butter and sugar until light and fluffy, about 2 minutes.
- Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs, sourdough discard, and vanilla, and beat on medium-high speed until combined.
- Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined. Gently fold in the sour cream until just combined, being careful not to overmix. Set aside while you prepare the streusel topping.
- In a small bowl, combine brown sugar, chopped pecans, and cinnamon. Stir gently.
- Sprinkle a light layer of the streusel topping into the bottom of the Bundt pan. Using an offset spatula, spread roughly 1/3 of the coffee cake batter over top of the streusel mixture. Repeat one more time, alternating the topping and the batter. You should end with the streusel mixture on top.
- Bake in preheated oven for 50-55 minutes or until golden brown and a knife inserted in the middle comes out clean.
- Allow the cake to cool slightly in the pan before turning out onto a cooling rack to cool completely. Once cooled, top with the vanilla icing. Slice, serve, and enjoy!
This cake makes a great make ahead breakfast! It can be baked and covered tightly at room temperature overnight. Make the glaze the next morning and drizzle over cake before serving alongside a hot cup of coffee.
How to Make Quick Vanilla Icing
Just like this recipe for homemade blueberry cake donuts and cinnamon swirl banana bread, this coffee cake gets topped with a generous drizzle of vanilla icing. It’s quick, easy to make, and makes the coffee cake over the top delicious.
- In a small bowl, combine 1 cup of powdered sugar, 2 tbsp milk or cream, and a small splash of vanilla extract.
- Using a whisk, whisk together until smooth. The icing should be thick but pourable.
- Drizzle over the cooled cake.
Storage and Freezing Instructions
- Storage: This cake will store well at room temperature for up to 3 days, or in the fridge for up to 1 week (if it lasts that long!) I typically store any leftover cake on the counter wrapped tightly in plastic wrap.
- Freezing Instructions: A baked and cooled cake (with or without icing) can be stored in an airtight, freezer-safe container and frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
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Sourdough Discard Coffee Cake
Equipment
Ingredients
- 1 cup 2 sticks softened butter
- 2 cups granulated sugar
- 2 cups all purpose flour
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup sourdough discard
Cinnamon Streusel
- 4 tbsp brown sugar
- 2 tsp cinnamon
- 1/2 cup chopped pecans
Vanilla Icing
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- Dash of vanilla extract
Instructions
- Make the coffee cake: Preheat oven to 350 degrees. Liberally coat a Bundt pan with butter or non-stick spray and set aside.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside. In a stand mixer fitted with a paddle attachment or another large mixing bowl, cream together softened butter and sugar until light and fluffy, about 2 minutes.
- Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs, sourdough discard, and vanilla, and beat on medium-high speed until combined.
- Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined. Gently fold in the sour cream until just combined, being careful not to overmix. Set aside while you prepare the streusel topping.
- In a small bowl, combine brown sugar, chopped pecans, and cinnamon. Stir gently.
- Sprinkle a light layer of the streusel topping into the bottom of the Bundt pan. Using an offset spatula, spread roughly 1/3 of the coffee cake batter over top of the streusel mixture. Repeat one more time, alternating the topping and the batter. You should end with the streusel mixture on top.
- Bake in preheated oven for 50-55 minutes or until golden brown and a knife inserted in the middle comes out clean.
- Allow the cake to cool slightly in the pan before turning out onto a cooling rack to cool completely. Once cooled, top with the vanilla icing.
- Make the vanilla icing: In a small bowl, combine 1 cup of powdered sugar, 2 tbsp milk or cream, and a small splash of vanilla extract.
- Using a whisk, whisk together until smooth. The icing should be thick but pourable.
- Drizzle over the cooled cake. Slice, serve, and enjoy!
Notes
- This cake makes a great make ahead breakfast! It can be baked and covered tightly at room temperature overnight. Make the glaze the next morning and drizzle over cake before serving alongside a hot cup of coffee.
- This coffee cake is delicious with a cup of blueberries added into the batter. You can experiment with your favorite add ins!
- Room temperature ingredients work best for the batter. To create a light and fluffy batter that mixes together well, I recommend using all room temperature ingredients.
- Storage: This cake will store well at room temperature for up to 3 days, or in the fridge for up to 1 week (if it lasts that long!) I typically store any leftover cake on the counter wrapped tightly in plastic wrap.
- Freezing Instructions: A baked and cooled cake (with or without icing) can be stored in an airtight, freezer-safe container and frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Nutrition
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Can you freeze this cake?
Hi Anita,
Yes, you can! Bake it and let it cool (leave the icing off), and then store in an airtight freezer-safe container for up to 3 months.
This sounds so good but we’re trying to cut back on sugar. Any recommendations for substitutions? I like to use honey.
Hey Andrea!
If you’re looking to cut back on refined sugar in recipes, coconut sugar is always a great option. I personally also love to use maple syrup. Honey would also work in this recipe, but would definitely give it more of that “honey” flavor 🙂 Up to you! Hope you give the recipe a try!