Sourdough Coffee Cake Recipe

There is something especially comforting about a tender coffee cake with a sweet ribbon running through the center and a buttery crumble on top. This sourdough coffee cake is one of those bakes that feels simple enough for a relaxed weekend morning, but special enough to set out when friends or family are coming over.

The cake itself is soft and moist, with vanilla, sour cream, buttermilk, and sourdough discard working together for a rich crumb. Then you get that cinnamon sugar layer in the middle and the crisp, nutty topping that makes every bite better than the last. It is easy to mix by hand, bakes in a straightforward 9″ x 9″ pan, and stores well too, which makes it a great make-ahead treat for breakfast, brunch, or an afternoon coffee break.

What Makes This Sourdough Coffee Cake Special

This cake stands out because it gives you three great textures in one pan: a soft vanilla cake, a sweet cinnamon layer, and a clumpy crumble topping. It is also a very practical way to use sourdough discard while making something that feels cozy, classic, and crowd-pleasing.

Cinnamon Swirl Sourdough Discard Coffee Cake

This is the kind of bake that feels right at home on a brunch table or beside a hot cup of coffee in the afternoon. It is rich without being heavy, sweet without going overboard, and the pecan crumble adds a lovely finish.

Ingredients

Crumble Topping

• 4 tablespoons (56 g) butter, melted
• ½ cup (110 g) light brown sugar
• ½ cup (60 g) all-purpose flour
• 2 teaspoons ground cinnamon
• 1 cup (120 g) chopped pecans, optional

Cinnamon Sugar Filling

• ⅓ cup (73 g) light brown sugar
• ⅓ cup (40 g) all-purpose flour
• 2 teaspoons ground cinnamon

Sourdough Coffee Cake Batter

• 8 tablespoons (113 g) butter, softened
• ½ cup (110 g) light brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 teaspoons (10 g) vanilla extract
• ½ cup (115 g) sour cream
• ½ cup (125 g) sourdough starter discard
• 1 cup (240 g) buttermilk
• 1 teaspoon (5 g) fine sea salt
• 2 teaspoons baking powder
• 2 cups (240 g) all-purpose flour

Instructions

1. Melt the butter in a bowl and stir in the light brown sugar and cinnamon until smooth. Add the flour and pecans and stir again until the mixture comes together into a big clumpy mass. Set it aside and let it cool.
2. Stir the cinnamon, flour, and light brown sugar together in a small bowl and set aside.
3. Preheat your oven to 350°F (175°C). Lightly grease an 9″ x 9″ metal baking pan with butter or cooking spray.
4. In a large mixing bowl, use a spatula to cream the butter, light brown sugar, and granulated sugar until smooth. Add the eggs, vanilla extract, sour cream, sourdough starter, milk, salt, and baking powder to the bowl and stir until combined. Add the flour and mix until the ingredients are fully incorporated.
5. Pour half of the cake batter into the greased baking dish. Sprinkle the cinnamon-sugar mixture evenly over the surface of the batter. Carefully pour the remaining batter over the cinnamon sugar mixture to cover. Use an offset spatula to gently spread the batter evenly. Break up the crumble topping with your fingers and sprinkle evenly over the top.
6. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.

Notes

• Use the scoop-and-level technique to measure flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
• Leftovers can be stored at room temperature in a container for up to 2 days or refrigerated for up to a week.
• To freeze leftovers, let the cake cool completely and wrap individual squares with plastic wrap. Place the wrapped squares in a freezer-safe container for up to 3 months. To reheat the coffee cake, let it thaw first. Warm in the microwave in 15-second increments. Alternatively, you can place a piece on a parchment-lined baking sheet and warm it in the oven at 350 degrees F for 10 minutes or until heated through.

Variations and Substitutions

Keep this recipe close to the original for the best result. The one built-in variation is the pecans, which are optional in the crumble topping, so you can leave them out if you want a simpler finish. You can also serve the cake as-is for breakfast or brunch, or plate it slightly warm for dessert. Beyond that, it is best not to change the structure since the layered batter, cinnamon filling, and crumble topping are what give this cake its signature texture.

Pro Tips for Perfect Sourdough Coffee Cake

Let the crumble cool a bit after mixing so it stays clumpy instead of melting into the batter. When you add the second layer of batter, spread it gently so you do not pull up the cinnamon sugar filling underneath.

For the softest crumb, mix the batter just until the flour is fully incorporated. Overmixing can make the cake heavier than it should be.

Start checking near the lower end of the bake time. A toothpick inserted in the center should come out clean, and the top should look set and lightly golden. If the middle still looks wet, give it a few more minutes before checking again.

Storage and Reheating

Store leftovers at room temperature in a container for up to 2 days, or refrigerate them for up to a week. For longer storage, let the cake cool completely, then wrap individual squares with plastic wrap and place them in a freezer-safe container for up to 3 months.

To reheat, thaw first if frozen. Warm a piece in the microwave in 15-second increments, or place it on a parchment-lined baking sheet and warm in a 350 degrees F oven for 10 minutes or until heated through.

FAQ

Conclusion

If you are looking for a cozy bake that feels homemade in the best way, sourdough coffee cake is an easy one to keep in your rotation. It is especially good for home bakers who want a reliable discard recipe with a soft crumb, a sweet cinnamon layer, and a buttery topping that makes each square hard to resist.

Try it for your next brunch or weekend bake, and share how it turned out. If you served it with coffee or made it for family, I’d love to hear that too.

Sourdough Discard Coffee Cake

A rich yet balanced coffee cake perfect for brunch or an afternoon treat. Lightly sweet with a tender crumb and finished with a buttery pecan crumble topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 9 servings

Course: Dessert

Cuisine: American

Calories: 603

Ingredients Equipment Method Notes

Ingredients

  

Crumble Topping

• 4 tbsp (56 g) butter, melted
• 1/2 cup (110 g) light brown sugar
• 1/2 cup (60 g) all-purpose flour
• 2 tsp ground cinnamon
• 1 cup (120 g) chopped pecans (optional)

Cinnamon Sugar Filling

• 1/3 cup (73 g) light brown sugar
• 1/3 cup (40 g) all-purpose flour
• 2 tsp ground cinnamon

Coffee Cake Batter

• 8 tbsp (113 g) butter, softened
• 1/2 cup (110 g) light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp (10 g) vanilla extract
• 1/2 cup (115 g) sour cream
• 1/2 cup (125 g) sourdough starter discard
• 1 cup (240 g) buttermilk
• 1 tsp (5 g) fine sea salt
• 2 tsp baking powder
• 2 cups (240 g) all-purpose flour

Equipment

• Mixing bowls
• Spatula
• 9×9 inch baking pan
• Offset spatula (optional)

Method

 

1. Make the crumble topping: Melt the butter and stir in brown sugar and cinnamon. Add flour and pecans, mixing until clumpy. Set aside to cool.
2. Prepare the filling: In a small bowl, mix brown sugar, flour, and cinnamon. Set aside.
3. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan.
4. Make the batter: In a large bowl, cream butter, brown sugar, and granulated sugar until smooth.
5. Add eggs, vanilla, sour cream, sourdough starter, buttermilk, salt, and baking powder. Mix until combined.
6. Add flour and mix until fully incorporated.
7. Assemble: Pour half the batter into the pan. Sprinkle cinnamon sugar filling evenly. Add remaining batter and spread gently.
8. Top with crumble: Break crumble topping into pieces and sprinkle over the cake.
9. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.

Notes

Use the scoop-and-level method to measure flour for accuracy. Store leftovers at room temperature for up to 2 days or refrigerate for up to a week. Freeze individual portions for up to 3 months and reheat gently.