Sourdough Coffee Cake Recipe

Start your morning off right with this easy recipe – Sourdough Coffee Cake! Made with sourdough discard, a moist cake is topped with a cinnamon streusel and vanilla glaze. Perfect for any occasion!

Nothing works quite like a cozy Sunday morning with a warm slice of sourdough discard coffee cake and a hot cup of coffee. It’s one of my favorite ways to use up leftover sourdough starter. The tangy flavor, the sweetness of brown sugar, and that buttery streusel topping make this a treat you’ll want to bake again and again.

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Why You’ll Love This Recipe

Dense but moist texture

This sourdough coffee cake is the perfect combo of dense and moist. Thanks to the sourdough discard and sour cream, it’s soft without being too light. It’s hearty, but not dry—especially with that crunchy crumb topping on top. Whether you’re serving it for a family gathering or just enjoying it with a cup of morning coffee, it’s always a hit.

Buttery and vanilla flavor 

The flavor is just right. It’s buttery with a touch of vanilla. The active sourdough starter gives it a nice, subtle tang, and the cinnamon-sugar crumb topping adds the perfect amount of sweetness without being too much.

Quick and easy sourdough recipe

This sourdough coffee cake recipe is the perfect way to make something delicious without a ton of effort. All you’ve got to do is mix the wet and dry ingredients in separate bowls. Once the wet ingredients are combined, add the dry ingredients and gently fold them in with a spatula or use an electric mixer on low speed to mix until just combined.

Ingredients Needed

Flour: I used all-purpose flour for this recipe. 

Baking powder: Since this is a sourdough discard recipe, this coffee cake will need a bit of help to rise. Check to make sure your baking powder hasn’t expired, otherwise it won’t rise properly.

Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals

Sugars: A combination of white and brown sugar adds just the right amount of sweetness and helps keep the cake from being too dense.

Butter: Use room temperature unsalted butter. If using salted butter, omit ¼ teaspoon of salt.

Sour cream – Adds moisture to the coffee cake. You can substitute it with Greek yogurt as well.

Vanilla extract – I always suggest using vanilla extract over imitation for the best flavor.

Eggs: You need two large ones for moisture.

Sourdough discard: Active or unfed sourdough starter can be used, just make sure to use the same amount in weight.

Streusel Topping

Flour: I used all-purpose flour. The all-purpose flour helps bind the streusel together and gives it a crumbly texture.

Brown sugar: Light or dark brown sugar can be used!

Cinnamon: The cinnamon brings a warm, spicy flavor that pairs perfectly with the sweetness of the brown sugar and the buttery crumb topping.

Unsalted butter: Use cold butter.

Salt: For a bit of contrast

Vanilla Icing

Vanilla: Adds a subtle, sweet depth of flavor that makes the streusel even more delicious.

Powdered sugar: To create a smooth vanilla glaze that adds an extra touch of sweetness and shine to the finished cake.

Heavy cream: Adds richness to the glaze, making it smooth and silky for drizzling over the coffee cake.

Vanilla extract: Like the vanilla in the streusel, the vanilla extract in the glaze boosts the overall flavor, bringing a lovely, sweet note that ties everything together.

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Supplies

Stand or hand mixer

8 x 8 inch Baking Pan

Parchment Paper

Offset Spatula

How to Make Sourdough Coffee Cake

Preheat the oven to 350 degrees F. Line an 8 x 8 inch metal baking dish with parchment paper. This makes for easy removal. Set aside.

You can use a ceramic or glass baking dish, however it will extend the baking time. 

Streusel Topping

In a small bowl, add the flour, brown sugar, cinnamon and salt. Whisk until combined. Using clean fingers, press the diced cold butter into the flour mixture until the mixture resembles wet sand. Press the crumble topping together to create large crumble pieces. 

Place the streusel topping in the fridge while you prepare the coffee cake batter.

Sourdough Coffee Cake

In a large bowl, add the flour, baking powder, and salt. Whisk until all the ingredients are incorporated. Set aside.

In a bowl of a stand mixer with a paddle attachment, cream together the room temperature butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until incorporated. Scrape down the sides when needed. Mix in the milk, sour cream, sourdough discard and vanilla extract on low until smooth. 

While continuing to mix on low, slowly add in the flour mixture and continue to mix until you see just a few streaks of flour left. Use a rubber spatula to fold in the last bits of flour. Be careful not to over mix the batter, otherwise this will lead to a dense and tough cake. 

Scoop half of the batter into the prepared baking dish and spread evenly using an offset spatula. Sprinkle half of the streusel mixture on top for a delicious cinnamon swirl in the center. Then pour the remaining batter on top. I like to use a cookie scoop since the batter is thicker. 

Be patient while spreading the top layer of batter as it will want to pull up since it is sticking to the streusel. Slowly spread with an offset spatula until evenly spread. 

Top the sourdough coffee cake batter with the remaining cinnamon streusel. 

Bake the Sourdough Coffee Cake for 50-55 minutes, or until a toothpick comes out with just a few crumbs. 

Cool slightly before slicing and serving warm. 

If you prefer a touch more sweetness, top the coffee cake with a Vanilla Glaze!

Vanilla Icing

In a medium bowl, add the powdered sugar, heavy cream and vanilla extract. Whisk until smooth. Drizzle on top of the Sourdough Coffee Cake….and enjoy! 

How to Serve

This sourdough coffee cake is great for any morning or special occasion. Once it’s baked, just let it cool a bit before slicing. If you want to make it even sweeter, drizzle some vanilla glaze on top. Serve it warm or at room temperature with a cup of coffee or tea. Nothing works better when it comes to hanging out with friends or family.

How to Store

Store your sourdough discard coffee cake in an airtight container at room temperature for up to 2 days. After that, refrigerate it to keep it from drying out. Wrap it in plastic wrap and store it in the fridge for up to 4 days.

For longer storage, freeze it for up to a month, making sure it’s tightly wrapped in plastic wrap or foil. When you’re ready to enjoy it, reheat it in a preheated oven for a few minutes. You can also slice the cake and store it in a square baking pan for easy access the next day. Just make sure it’s well covered to keep it fresh.

FAQs

Can I make this sourdough coffee cake in a bundt pan instead of a square pan?

Absolutely, you can use a bundt pan if you’re looking for a more fun presentation. The baking time might be a little different, so start checking around 50 minutes. You’ll also want to be sure the batter’s spread evenly since it can be a bit tricky with a bundt pan.

How can I make this coffee cake a little more special?

You can throw in some fresh blueberries or thinly sliced granny smith apples into the batter or the streusel topping. Or, try adding a bit of lemon zest or a sprinkle of teaspoon cinnamon on top for an extra flavor boost. Just be sure to fold in the fruit gently with a wooden spoon so the batter doesn’t get too heavy.

Happy baking!

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Sourdough Apple Cinnamon Quick Bread