Sourdough Discard Coffee Cake
This sourdough discard coffee cake is soft, buttery, and layered with a sweet cinnamon sugar swirl and crumb topping. Made with sourdough discard, maple syrup, and sour cream, this easy recipe bakes into a moist, tender cake that's perfect for breakfast, brunch, or an afternoon coffee break.
Ingredients
- 16 tbs butter, melted (1 cup)
- 150 grams cane sugar (3/4 cup)
- 113 grams maple syrup (1/3 cup)
- 3 eggs
- 170 grams sourdough discard, (3/4 cup)
- 226 grams sour cream (1 cup; you can also use plain Greek yogurt)
- 2 tsp vanilla extract
- 330 grams all-purpose flour (2 3/4 cup)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
For the filling & topping:
- 12 tbs butter, melted and cooled (3/4 cup)
- 200 grams brown sugar (1 cup)
- 2 tbs cinnamon
- 120 grams flour (1 cup)
Instructions
- Prepare the oven: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easier removal.
- Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the melted butter and sugar until smooth. Add the maple syrup, eggs, and sourdough discard, mixing until fully combined. Add the sour cream and vanilla extract, then mix until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix. Set the batter aside.
- Make the cinnamon filling: In a medium bowl, stir together the melted and cooled butter, brown sugar, cinnamon, and flour until well combined and crumbly.
- Layer the coffee cake: Spread half of the batter evenly into the prepared baking dish. Sprinkle half of the cinnamon filling evenly over the batter (don't worry about the filling being perfectly even; it'll all melt together in the oven!). Carefully spread the remaining batter on top, smoothing it gently with the back of a spoon or an offset spatula. Sprinkle the remaining cinnamon filling evenly over the top.
- Bake the coffee cake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top begins to brown too quickly, loosely tent the baking dish with aluminum foil during the last 10–15 minutes of baking.
- Cool before serving: Allow the coffee cake to cool in the baking dish for at least 15–20 minutes before slicing and serving. Enjoy warm or at room temperature.