Description

This Sourdough Coffee Cake is a delightful treat combining the tangy depth of sourdough starter discard with a rich cinnamon-sugar filling and a buttery pecan crumble topping. Perfectly moist and tender, this cake is ideal for breakfast, brunch, or an afternoon snack alongside your favorite coffee or tea.

Ingredients

Scale

Crumble Topping

4 tablespoons butter (melted)
1/2 cup light brown sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans (optional)

Cinnamon Sugar Filling

1/3 cup light brown sugar
1/3 cup all-purpose flour
2 teaspoons ground cinnamon

Cake Batter

8 tablespoons butter (softened)
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup sourdough starter discard
1 cup buttermilk
1 teaspoon fine sea salt
2 teaspoons baking powder
2 cups all-purpose flour

Instructions

Prepare Crumble Topping: Melt the butter in a bowl then stir in the light brown sugar and cinnamon until smooth. Add the flour and chopped pecans, mixing until the mixture clumps together. Set aside to cool.
Prepare Cinnamon Sugar Filling: In a small bowl, combine the cinnamon, flour, and light brown sugar. Set this mixture aside.
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9″ x 9″ metal baking pan with butter or cooking spray to prevent sticking.
Make Cake Batter: In a large mixing bowl, cream the softened butter with both the light brown sugar and granulated sugar until smooth and well combined. Add the eggs, vanilla extract, sour cream, sourdough starter discard, buttermilk, salt, and baking powder. Stir until fully incorporated. Gradually add the flour and mix until the batter is uniform.
Assemble the Cake: Pour half of the batter evenly into the greased pan. Sprinkle the cinnamon sugar filling mixture evenly over the batter. Carefully pour the remaining batter over the cinnamon sugar layer, spreading gently with an offset spatula to cover. Finally, break up the crumble topping with your fingers and sprinkle it evenly across the top.
Bake the Cake: Bake for 40-45 minutes in the preheated oven. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing. Enjoy warm or at room temperature with coffee or tea.

Notes

The crumble topping can be made ahead and stored in the refrigerator until ready to use.
Using sourdough starter discard adds moisture and a subtle tang, enhancing the coffee cake’s flavor.
For a nut-free option, omit the pecans in the topping.
This coffee cake is best eaten within 2 days but can be stored in an airtight container at room temperature or refrigerated up to 4 days.
For extra flavor, consider adding a glaze of powdered sugar mixed with milk after cooling.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: Sourdough coffee cake, cinnamon coffee cake, breakfast cake, pecan crumble, sourdough starter discard recipe