Sourdough Discard Cinnamon Coffee Cake
Last Updated on April 26, 2025 by Kiersten James, BS, RN
This sourdough discard cinnamon coffee cake caused a family frenzy and is guaranteed to knock your socks off.
This sourdough discard cinnamon coffee cake is an adapted version of my family’s regular coffee cake. I’ve been leaning more into my sourdough starter lately as I’m on a personal mission to adapt a lot of my tried-and-true recipes to sourdough versions.
It’s going to be a long but rewarding process as I have over 300 family recipes spanning the Italian, German, and Pennsylvania Dutch spectrum. Fortunately, I find my time in the kitchen to be very cathartic.
Sour cream is the shining star here and produces the most delicious, moist, smooth cake.
About 17 people served as recipe testers for this sourdough discard cinnamon coffee cake. Every single one raved over it, a few asked for the recipe, and my husband said it was literally the best thing I’ve ever baked.
In fact, it was so odd (he doesn’t have a sweet tooth) that I wasn’t sure if I should be incredibly insulted or overjoyed. Nevertheless, the recipe remains in its original form and comes to you today without any changes.
Sourdough Discard Cinnamon Coffee Cake
Ingredients:
Coffee Cake:
- 1 stick of butter, softened (8 tablespoons)
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 1 cup sour cream
- 1/2 cup sourdough discard
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup milk
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
Cinnamon Middle Layer:
- 1 tablespoon ground cinnamon
- 1/2 cup unbleached all purpose flour
- 1/2 cup brown sugar
Streusel Topping:
- 3/4 stick melted butter (6 tablespoons)
- 1 1/2 tablespoons ground cinnamon
- 3/4 cup unbleached all purpose flour
- 3/4 cups brown sugar
Step by Step Instructions:
Preheat your oven to 350 degrees F and grease a 9×13 (or similar) baking dish.
In a small bowl, make the streusel topping by combining melted butter with cinnamon, brown sugar, and flour. Put the bowl in the refrigerator to set while you mix the cake batter.
In another small bowl, make the cinnamon middle layer by combining more brown sugar, cinnamon, and flour.
Use the paddle attachment to cream the butter, brown sugar, and cane sugar at medium to high speed until light and fluffy. If you don’t have a stand mixer, you can use a hand mixer.
Reduce speed to low and add the eggs, sour cream, sourdough starter, milk, vanilla, and baking powder. Allow to mix until well combined.
Add half of the flour and mix on medium speed just until combined. Turn the mixer off to add the remaining flour, then mix again until the ingredients are well incorporated.
To make the cinnamon coffee cake, pour half of the cake batter into the baking dish. Spread it out with a spatula until it reaches the edges.
Sprinkle all of the cinnamon middle layer mixture across the batter until it is well covered.
Add the rest of the cake batter to the dish. Carefully spread it across edge to edge with a spatula. Take care not to disturb the cinnamon layer underneath.
Remove the streusel bowl from the refrigerator. Using your hands, crumble the streusel into small pieces. Evenly sprinkle it along the top of the cake. You may not need the entire batch of streusel; add it to your liking.
Bake for 45 minutes on the middle rack or until a toothpick comes out clean. Allow to cool for 10 minutes before slicing.
Storage, Freezing, and Reheating
Store the dish on the counter wrapped well in plastic for 3 days or it can be refrigerated for longer preservation.
Freeze individual pieces by wrapping them in plastic wrap then placing into a freezer bag. Allow cake to thaw before reheating in the toaster oven or microwave until warm.
More Sourdough Discard Recipes
Sourdough Discard Cinnamon Coffee Cake
This sourdough discard cinnamon coffee cake is a blue ribbon winner and guaranteed to knock your socks off.
Ingredients
Coffee Cake:
- 1 stick of butter, softened (8 tablespoons)
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 1 cup sour cream
- 1/2 cup sourdough discard
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup milk
- 2 cups unbleached all purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
Cinnamon Middle Layer:
- 1 tablespoon ground cinnamon
- 1/2 cup unbleached all purpose flour
- 1/2 cup brown sugar
Streusel Topping:
- 3/4 stick melted butter (6 tablespoons)
- 1 1/2 tablespoons ground cinnamon
- 3/4 cup unbleached all purpose flour
- 3/4 cups brown sugar
Instructions
- Preheat your oven to 350 degrees F and grease a 9x13 baking dish.
- In a small bowl, make the streusel topping by combining melted butter with cinnamon, brown sugar, and flour. Put the bowl in the refrigerator to set while you mix the cake batter.
- In another small bowl, make the cinnamon middle layer by combining brown sugar, cinnamon, and flour.
- Use the paddle attachment to cream the butter and sugars on medium-high speed until light and fluffy. If you don't have a stand mixer, you can use a hand mixer.
- Reduce speed to low and add the eggs, sour cream, sourdough starter, milk, vanilla, and baking powder. Allow to mix until well combined.
- Add half of the flour and mix on medium speed just until combined. Turn the mixer off to add the remaining flour, then mix again until the ingredients are well incorporated.
- To make the cinnamon coffee cake, pour half of the cake batter into the baking dish. Spread it out with a spatula until it reaches the edges.
- Sprinkle all of the cinnamon middle layer mixture across the batter until it is well covered.
- Add the rest of the cake batter to the dish. Carefully spread it across edge to edge with a spatula. Take care not to disturb the cinnamon layer underneath.
- Remove the streusel bowl from the refrigerator. Using your hands, crumble the streusel into small pieces. Evenly sprinkle it along the top of the cake. You may not need the entire batch of streusel; add it to your liking.
- Bake for 45 minutes on the middle rack or until a toothpick comes out clean. Allow to cool for 10 minutes before slicing.
Notes
Store on the counter wrapped well in plastic for 3 days or refrigerate for longer preservation. You can freeze individual pieces wrapped in plastic wrap then placed into a freezer bag. Allow to thaw then reheat in the toaster oven or microwave until warm.
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