Sourdough Coffee Cake Recipe
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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 beats a cozy Sunday morning with a warm slice of sourdough discard coffee cake and a hot cup of coffee. Using leftover sourdough starter gives it a subtle tang, while the buttery cinnamon streusel adds the perfect amount of sweetness. If you love that comfort flavor, you’ll enjoy this tender sourdough pumpkin coffee cake. It’s perfect for breakfast, a snack, or sharing with friends and family. This recipe is easy to make, satisfying, and a delicious way to put that extra starter to good use.
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Why You’ll Love This Recipe
- Perfectly dense and moist-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. I bet you’ll make it again soon. If you love this recipe, I bet you’ll also enjoy my cinnamon-spiced sourdough apple bread or this Sourdough Pumpkin Quick Bread.
- Buttery, vanilla flavor -The flavor is 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 muchI don’t have a ton of coffee cake recipes right now, so once you’ve tried the ones I’ve mentioned, feel free to check out other options.
- Quick & easy sourdough recipe-This sourdough coffee cake recipe is the perfect way to make something delicious without a ton of effort. Mix the wet and dry ingredients in separate bowls, then fold them together gently with a spatula or use a mixer on low until just combined. If you like quick, simple loaves, Sourdough Oatmeal Quick Bread is another one you’ll enjoy.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- 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, and you can substitute it with Greek yogurt if you want.
- Vanilla extract – I recommend using vanilla extract over imitation for the best flavor.
- Eggs: You need two large ones so your coffee cake can come out nice and moist.
- Sourdough Starter 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: Use light or dark brown sugar. They both work.
- 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: It’s best to use 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: Creates a smooth vanilla glaze that adds an extra touch of sweetness and shine to the finished cake for those special occasions.
- Heavy cream: Adds richness to the glaze, making it smooth and silky for drizzling over the coffee cake.
- Vanilla extract: Just like the vanilla in the streusel, the extract in the glaze enhances the flavor, adding a sweet note that ties everything together.
How to Make Sourdough Coffee Cake
- Preheat the oven to 350°F. Line an 8×8-inch metal baking dish with parchment paper for easy removal, and set aside. You can use a ceramic or glass dish, but baking time may be slightly longer.
- In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Whisk until evenly mixed. Using clean fingers, press the cold diced butter into the flour mixture until it resembles wet sand. Press some of the topping together to create larger crumble pieces. Place the streusel in the fridge while you prepare the coffee cake batter.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream 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, scraping down the sides as needed. Mix in the milk, sour cream, sourdough discard, and vanilla extract on low speed until smooth.
- While mixing on low, gradually add the flour mixture, mixing just until a few streaks of flour remain. Use a rubber spatula to fold in the last bits of flour. Do not overmix, or the cake may turn dense and tough.
- Scoop half the batter into the prepared baking dish and spread evenly with an offset spatula.
- Sprinkle half of the streusel on top to create a cinnamon swirl in the center.
- Pour the remaining batter over the streusel, using a cookie scoop if helpful. The batter is thick.
- Be patient when spreading the top layer; it may stick to the streusel and pull. Slowly spread with the offset spatula until even. Top with the remaining streusel.
- Bake for 50–55 minutes, or until a toothpick inserted comes out with just a few crumbs. Let the cake cool slightly before slicing and serving warm. If you like it sweeter, drizzle with a Vanilla Glaze.
Vanilla Icing
- In a medium bowl, whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Drizzle over the coffee cake and enjoy!
- This sourdough coffee cake is great for any morning or special occasion. 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.
McKenna’s Helpful Tips
- Room-temperature ingredients help the batter mix smoothly and keep the cake tender.
- Don’t overmix once you add the flour. A few streaks of flour are fine and prevent a dense cake.
- Cold butter for the streusel gives a crumbly topping with nice chunks.
- Be patient spreading the top layer over the streusel; use a gentle hand and an offset spatula so it stays even.
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. 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. 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.
What are some good substitutions for this sourdough coffee cake?
You can swap Greek yogurt for sour cream to keep the cake moist, and either light or dark brown sugar works in the streusel. Unsalted butter is best, but salted works if you reduce the added salt by ¼ teaspoon. These swaps keep the cake reliable, but don’t be afraid to test other ingredients in small batches to discover new flavors.
Sourdough Coffee Cake Recipe
Yield: 9 slices
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!
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
Streusel Topping
- 105 grams all-purpose flour 3/4 cup
- 165 grams brown sugar 3/4 cup
- 4 grams cinnamon 2 teaspoons
- 1 gram salt 1/4 teaspoon
- 84 grams unsalted butter, COLD 6 Tablespoon
Sourdough Coffee Cake
- 245 grams all-purpose flour 1 3/4 cups
- 6 grams baking powder 1 1/2 teaspoons
- 3 grams salt 1/2 teaspoon
- 113 grams unsalted butter, room temperature 1/2 cup
- 100 grams sugar 1/2 cup
- 55 grams brown sugar, light or dark 1/4 cup
- 2 large eggs room temperature
- 8 grams vanilla extract 2 teaspoons
- 160 grams sour cream, room temperature 2/3 cup
- 120 grams milk, room temperature 1/2 cup
- 120 grams sourdough discard, room temperature 1/2 cup
Vanilla Icing
- 130 grams powdered sugar 1 cup
- 90 grams heavy cream 6 Tablespoon
- 2 grams vanilla extract 1/2 teaspoon
Instructions
- 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.105 grams all-purpose flour, 165 grams brown sugar, 4 grams cinnamon, 1 gram salt, 84 grams unsalted butter, COLD
- 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.245 grams all-purpose flour, 6 grams baking powder, 3 grams salt
- 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 sour cream, milk, sourdough discard and vanilla extract on low until smooth.113 grams unsalted butter, room temperature, 100 grams sugar, 55 grams brown sugar, light or dark, 2 large eggs, 8 grams vanilla extract, 160 grams sour cream, room temperature, 120 grams milk, room temperature, 120 grams sourdough discard, room temperature
- 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 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. Note: 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.
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!130 grams powdered sugar, 90 grams heavy cream, 2 grams vanilla extract
Notes
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. This recipe card was updated on 03/15/26.Nutrition
Serving: 1slice | Calories: 598kcal | Carbohydrates: 84g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 281mg | Potassium: 149mg | Fiber: 1g | Sugar: 51g | Vitamin A: 880IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 2mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Can I make it ahead (evening), store in fridge and bake in the morning?
Absolutely!
Can I swap plain Greek yogurt for sour cream?
That should work just fine!
What about cottage cheese? Was going to use Greek yogurt and realized mine’s gone bad. Think that could work or do I need a store run?
Yes, cottage cheese can work! You’ll just want to blend it first so it’s completely smooth. Use the same amount as the Greek yogurt. It will add moisture and a little tang, similar to yogurt, though the crumb may be slightly softer. If you don’t mind pulling out the blender or food processor, no store run needed!
I have made this multiple times now for family gatherings and everyone now looks forward to it. Thank you so much for a wonderful recipe!
This truly made my day — thank you so much for taking the time to share this! I love hearing that it’s become something your family looks forward to. That means more to me than you know.
Is there anything I can use as egg substitute?
Great question! I haven’t specifically tested an egg substitute in this coffee cake recipe, but you can swap in a few reliable alternatives like flax “egg”, applesauce or mashed banana. If you give any of these a try, I would love to hear how it goes!
Can I use this recipe for muffins?
I haven’t personally tested this recipe as muffins, but it should work well. Just divide the batter into a lined muffin tin and add the crumb topping to each one. I’d recommend baking at the same temperature and start checking around 18–22 minutes, or until a toothpick comes out clean.
If you try it, I’d love to hear how they turn out!