Irresistible Fluffy Sourdough Discard Coffee Cake with Cinnamon Streusel
Embark on a delightful baking journey with this incredibly easy sourdough discard coffee cake recipe! If you’re like me, constantly looking for creative and delicious ways to utilize your leftover sourdough starter, then this recipe is about to become your new obsession. This cake features a wonderfully fluffy, vanilla-infused crumb, generously layered with a sweet and spiced cinnamon streusel. With just ½ cup of sourdough discard, you can transform what would otherwise be food waste into a magnificent treat, ready to grace your table in about an hour.
“This is one of the best coffee cakes I have ever made!” ⭐⭐⭐⭐⭐ -Ana

Our popular fluffy sourdough discard pancakes are a weekend brunch staple, and I’m confident this coffee cake will quickly become a cherished companion on your brunch table. Imagine the joy of serving both — a delightful spread that perfectly balances savory and sweet, making any weekend morning extra special!
Crafting the perfect coffee cake takes dedication, and I’ve meticulously tested this cake recipe multiple times to guarantee an exceptional result for you. Each trial has brought me closer to achieving that ideal balance of flavor and texture, ensuring your baking experience is seamless and satisfying.
Every time I bake this sourdough coffee cake, the aroma that fills our apartment is absolutely heavenly! My husband consistently raves about how incredible it smells, a testament to the comforting spices and rich vanilla notes. It has quickly earned its spot as a new family favorite, standing proudly alongside beloved recipes like our sourdough discard chocolate chip cookies 🍪. This cake is more than just a recipe; it’s an experience that delights all the senses, from the tantalizing scent during baking to the first fluffy, flavorful bite.
Why You’ll Adore This Sourdough Discard Coffee Cake
- Combat Food Waste Beautifully – Instead of discarding that extra ½ cup of sourdough starter, transform it into this incredibly moist and flavorful coffee cake. It’s a sustainable and delicious way to use up your discard, ensuring no part of your precious starter goes to waste. You’ll feel good knowing you’re baking smart and making something truly special.
- A Fluffy Cake Version of Your Favorite Muffins – If you’re a fan of our popular cinnamon streusel muffins, you’ll instantly fall in love with this cake. It offers the same comforting flavors and delightful crumbly topping, but in a larger, more indulgent cake format perfect for sharing or savoring slice by slice. It’s the ultimate upgrade for streusel lovers!
- Visually Stunning Layers and Crumb Topping – This coffee cake isn’t just a treat for your taste buds; it’s a feast for the eyes too! The distinct layers of fluffy vanilla cake and rich cinnamon streusel create a gorgeous presentation. The generous crumble topping adds an inviting rustic charm that will earn you countless compliments, just as it did for my friend who couldn’t stop praising its beautiful appearance.
Essential Ingredients for Your Sourdough Coffee Cake
Gathering the right ingredients is the first step to creating this delectable sourdough coffee cake recipe. Each component plays a crucial role in achieving the perfect flavor and texture:

Ingredient Notes:
- Your sourdough discard is key. It imparts a subtle, pleasant tang that beautifully complements the sweetness of the cake, while also contributing to an incredibly moist and tender texture that will have you coming back for more. It’s the secret to this coffee cake’s unique depth of flavor.
- Full-fat sour cream is essential for creating an exceptionally tender crumb. Its acidity also plays a vital role in activating the baking soda and baking powder, ensuring your cake rises perfectly and has that delightful light texture. Don’t skimp on the full-fat for the best results!
- Unsalted butter must be at room temperature. This is crucial for properly creaming it with the sugar, which incorporates air into the mixture and creates a light, fluffy base for your cake. Cold butter will not cream correctly, affecting the final texture.
- Whole milk adds a wonderful richness to the batter, contributing to a more luxurious flavor and helping to achieve the ideal cake crumb structure. Its full-bodied nature enhances the overall moistness and tender quality of the coffee cake.
- Vanilla extract is a non-negotiable for that classic, warm, and inviting flavor profile that everyone adores in a good coffee cake. Use a high-quality extract for the best aromatic impact.
- Light brown sugar is used in the streusel topping, providing a lovely molasses note and contributing to that perfectly crumbly, irresistible texture. Its slight moisture helps the streusel clump together beautifully.
- Ground cinnamon infuses the streusel layers with its signature warm and inviting spice, creating a comforting aroma and flavor that defines a classic coffee cake. Ensure your cinnamon is fresh for maximum impact.
For a complete list of ingredients and precise measurements, please refer to the detailed recipe card below.
Simple Substitutions & Creative Variations
While this sourdough discard coffee cake recipe is perfect as is, feel free to experiment with these simple substitutions and exciting variations to suit your taste or what you have on hand:
- If you find yourself without sour cream, an equal amount of full-fat plain Greek yogurt makes an excellent substitute. It provides similar tang and moisture, ensuring your cake remains incredibly tender.
- Elevate the texture and flavor of your streusel by adding chopped nuts. Pecans or walnuts are fantastic choices, introducing a delightful crunch and nutty depth that complements the cinnamon beautifully.
- For a bright, zesty twist, mix some finely grated orange zest into the cake batter. The citrus notes will add a vibrant aroma and a refreshing counterpoint to the warm spices.
- Incorporate fresh fruit for a seasonal touch! Gently fold a cup of fresh blueberries into the cake batter just before layering. They’ll burst with juicy sweetness during baking, creating a wonderful fruity variation.
- To achieve a deeper, more robust molasses flavor in your streusel, you can use dark brown sugar in place of light brown sugar. This will give your topping a richer, more intense caramel-like taste.
Please note: This recipe has primarily been tested with the original ingredients. If you decide to replace or add any ingredients, we’d love to hear about your experience in the comments below! Your feedback helps our baking community grow.

Your Most Valuable Baking Tool
The Indispensable Food Scale
For the most precise and consistent baking results, investing in a good quality food scale is highly recommended. Weighing your dry ingredients in grams ensures accuracy, preventing common baking mishaps like dry or dense cakes due to over-measured flour. Plus, it makes clean-up surprisingly easier!
Step-by-Step: Crafting Your Sourdough Discard Coffee Cake
Follow these detailed steps to create a truly unforgettable sourdough discard coffee cake:

1. Prepare the Irresistible Streusel Topping
Begin by preparing the star of the show: the cinnamon streusel crumb topping. In a medium-sized mixing bowl, combine the all-purpose flour, light brown sugar, and ground cinnamon. Mix these dry ingredients thoroughly, then gradually stir in the melted unsalted butter. Continue mixing until the mixture comes together and resembles coarse, wet sand. This texture ensures a perfect, crumbly streusel. Set this aside as you prepare the cake batter.

2. Combine the Wet Ingredients for the Cake Batter
In a separate, large mixing bowl, begin by creaming together the room-temperature unsalted butter and granulated sugar. Beat them with an electric mixer for about 3-4 minutes until the mixture is light, fluffy, and pale in color. Next, incorporate the remaining wet ingredients: the room-temperature eggs, vanilla extract, sour cream, whole milk, and your sourdough discard. Mix thoroughly until all these components are beautifully combined and the batter is smooth and homogenous. Remember, room temperature ingredients are key for a smooth batter.

3. Gently Fold in the Dry Ingredients
Once your wet ingredients are perfectly combined, it’s time to add the dry elements. Gradually fold the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Use a spatula and mix just until no dry streaks of flour remain. Be careful not to over-mix, as this can develop the gluten too much, resulting in a tough cake. A light hand here ensures a tender and moist crumb.

4. Layer the Batter and Streusel
Prepare your 9×9-inch baking pan by lining it with parchment paper for easy removal. Then, pour exactly half of your prepared coffee cake batter into the bottom of the pan. Gently spread it out into an even, smooth layer using an offset spatula. Once the first batter layer is down, generously sprinkle about one-third of your cinnamon streusel mixture over it, ensuring an even distribution for those delightful pockets of cinnamon goodness.

5. Add Remaining Batter and Final Streusel Layer
Now, carefully spread the remaining cake batter over the streusel layer. To do this without disturbing the streusel too much, drop small spoonfuls of batter evenly all over the surface. Then, gently use an offset spatula to spread these dollops together, forming a smooth, continuous top layer. Finish by scattering the remaining streusel generously over the entire surface of the cake, creating a beautiful and crunchy topping.

6. Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Place the assembled coffee cake into the preheated oven and bake for approximately 50-55 minutes, or until the center is firm to the touch and a wooden toothpick inserted into the middle comes out clean or with only a few moist crumbs attached. The top should be beautifully golden brown and the streusel fragrant. Allow it to cool in the pan on a wire rack before serving.
Expert Baking Tips for Sourdough Coffee Cake Success
Achieving the perfect sourdough discard coffee cake is easy with these insider tips:
- Ensure All Ingredients are at Room Temperature: This is arguably the most crucial tip for any baking project, especially for cakes. Room temperature ingredients (butter, eggs, sour cream, milk, sourdough discard) emulsify more easily, creating a smooth, homogenous batter. Cold ingredients can cause the batter to curdle or become lumpy, leading to a denser, less desirable cake texture. Plan ahead and take them out of the fridge at least 30-60 minutes before you start.
- Avoid Over-mixing the Batter: Once you add the dry ingredients (flour, baking powder, baking soda, salt), mix just until they are combined and no dry streaks remain. Over-mixing develops the gluten in the flour, which can result in a tough, chewy, and dense cake rather than the desired fluffy and tender crumb. Gently fold with a spatula rather than using an electric mixer at this stage.
- Utilize an Offset Spatula for Spreading: The cake batter, especially with sourdough discard, can be quite thick. An offset spatula is your best friend for spreading it evenly in the pan. Its angled blade allows you to maneuver the batter smoothly without dragging or tearing, ensuring consistent thickness across your cake layers.
- Strategic Batter Spreading Over Streusel: When it’s time to layer the second half of the batter over the middle streusel layer, don’t try to spread it from the center outwards in one go. Instead, drop small dollops of batter evenly over the streusel. Then, very gently connect and spread these dollops to cover the streusel, minimizing disturbance to the crumbly layer below. This technique helps prevent the streusel from sinking into the batter.
- Master the Toothpick Test for Doneness: Baking times can vary depending on your oven and pan. To accurately test for doneness, insert a wooden toothpick into the very center of the cake. It should come out clean or with just a few moist crumbs attached. If it comes out wet with raw batter, continue baking for a few more minutes and retest. Over-baking can lead to a dry cake, so keep a close eye on it!
- Don’t Skimp on the Streusel: The streusel is a key component of a great coffee cake. Don’t be shy when sprinkling it! A generous amount ensures that satisfying crunch and cinnamon-sugar flavor in every single bite, elevating the entire experience.
Your Sourdough Discard Coffee Cake Questions Answered
While it is technically possible to use an active, fed sourdough starter, we highly recommend sticking with sourdough discard for this recipe. Discard, being less active, contributes best to the desired moisture and wonderfully tender texture of this coffee cake, ensuring it doesn’t rise excessively or become too bread-like.
Streusel sinking can happen for a couple of reasons. Firstly, ensure your cake batter is adequately thick to support the streusel layer. If your sourdough discard is particularly liquidy, it might thin out the batter too much, so consider adding an extra tablespoon or two of flour if the batter seems too runny. Secondly, be gentle when spreading the top layer of batter to avoid pushing the streusel down.
A dry coffee cake is typically a result of either over-measuring flour or over-baking. For the most accurate measurements, which is crucial in baking, we strongly advise using a food scale to weigh your ingredients, especially flour. Additionally, begin checking your cake for doneness a few minutes before the suggested bake time to prevent over-baking. Every oven behaves differently!
We highly recommend using a metal cake pan for this recipe. Glass pans tend to conduct heat differently and don’t always cook as evenly as metal ones, potentially leading to uneven baking or browning. Furthermore, glass bakeware can be prone to thermal shock and shattering, so a sturdy metal pan is the safer and more reliable choice for consistent results.
Absolutely! This sourdough coffee cake is wonderful for making ahead. It stays delightfully fresh for a few days when stored properly at room temperature, and individual slices can also be frozen for longer storage. Just keep in mind that the crunchy streusel topping might soften slightly over time, but the flavor will still be fantastic.
My sourdough starter is a cherished hand-me-down, meticulously maintained according to King Arthur Baking’s recipe guidelines. I feed it with regular all-purpose flour, adhering to a 1:1:1 ratio of starter, flour, and water. This consistent feeding method ensures a robust and reliable discard for all my baking endeavors, including this delicious coffee cake.

Proper Storage for Lasting Freshness
Ensure your delicious sourdough discard coffee cake remains fresh and enjoyable with these storage guidelines:
Room Temperature Storage
For optimal taste and texture, this cake is best enjoyed within 2 days of baking. If you have leftovers, store the coffee cake in an airtight container at room temperature for up to 4 days. This prevents it from drying out and keeps the flavors locked in. While the streusel might lose a bit of its initial crispness, the cake itself will remain moist and delicious.
Freezing Instructions
To extend its shelf life, you can easily freeze this coffee cake. Once completely cooled, cut the cake into individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or bag. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw the slices at room temperature for a few hours or gently warm in the microwave for a quicker treat.
Explore More Sourdough Discard Delights
Don’t let your sourdough discard go to waste! Discover more fantastic recipes that transform your leftover starter into incredible baked goods:
- Sourdough Discard Chocolate Chip Cookies
- Fluffy Sourdough Discard Pancakes
- Fluffy Sourdough Discard Pancakes
- The Best Sourdough Discard Blueberry Muffins
- The Best Sourdough Discard Banana Bread

Did you bake this delicious recipe?
We’d love to hear from you! Let us know what you thought by leaving a comment below. Don’t forget to share your amazing creations on social media and tag us on Instagram, Facebook, & Pinterest!
Thank you for baking with us!
-Kayla
📖 The Full Recipe

Sourdough Discard Coffee Cake
Recipe by Kayla Burton
Pin Recipe
Equipment
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9×9-inch metal cake pan lined with parchment paper
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Mixing bowls
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Measuring spoons
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Food Scale/Measuring Cups
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Whisk
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Spatula (preferably an offset spatula)
Ingredients
Cinnamon Streusel
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) light brown sugar packed
- 1½ tablespoons ground cinnamon
- 6 tablespoons (84 g) unsalted butter measured then melted
Coffee Cake Batter
- 12 tablespoons (168 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup (120 g) sour cream room temperature
- ¼ cup (60 g) whole milk room temperature
- ½ cup (118.29 g) sourdough discard unfed starter
- 1¾ cups (218.75 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
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Preheat your oven to 350°F (175°C). Prepare your 9×9-inch metal cake pan by lightly greasing it, then line it with a strip of parchment paper, allowing the paper to overhang on two sides for easy removal later. (Optional: secure the parchment with non-painted metal binder clips to hold it in place during batter layering.)
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In a medium bowl, combine the flour, light brown sugar, and ground cinnamon for the streusel topping. Stir thoroughly until well mixed. Pour in the melted unsalted butter and continue to stir until the mixture achieves a crumbly texture resembling wet sand. Set this delicious streusel aside.1 cup all-purpose flour, ¾ cup light brown sugar, 1½ tablespoons ground cinnamon, 6 tablespoons unsalted butter
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In a large mixing bowl, cream together the room-temperature unsalted butter and granulated sugar until the mixture is light, fluffy, and noticeably pale (this usually takes about 3-4 minutes with an electric mixer). Then, thoroughly mix in the room-temperature eggs, vanilla extract, sour cream, whole milk, and your sourdough discard until all ingredients are well combined and the batter is smooth.12 tablespoons unsalted butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, ½ cup sour cream, ¼ cup whole milk, ½ cup sourdough discard
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In a separate small bowl, whisk together the 1¾ cups all-purpose flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into your wet mixture using a spatula, mixing just until no streaks of dry flour are visible. Be careful not to over-mix to ensure a tender cake crumb.1¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
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Pour half of the prepared cake batter into the bottom of your parchment-lined pan. Carefully spread it out into a smooth and even layer using an offset spatula. Then, generously sprinkle about one-third of the cinnamon streusel mixture evenly over this first layer of batter.
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To add the second layer of batter, drop spoonfuls of the remaining batter over the streusel layer, distributing it as evenly as possible. Gently spread these dollops with your spatula to form a continuous layer, being careful not to disturb the streusel below too much. Finish by scattering the remaining streusel over the top of the cake.
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Place the coffee cake on your oven’s middle rack and bake for approximately 50-55 minutes. The cake is done when a wooden toothpick inserted into the very center comes out clean or with only a few moist crumbs attached, and the top is golden brown.
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Allow the cake to cool in the pan on a wire rack for at least 20-30 minutes. Once it’s firm enough to handle, use the parchment overhangs to gently lift the cake out of the pan and transfer it to the wire rack to cool completely before slicing and serving.
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Notes
Storage: For optimal freshness and flavor, this delectable coffee cake is best consumed within 2 days of baking. However, it can be safely stored in an airtight container at room temperature for up to 4 days. If you wish to store it for longer, individual slices can be frozen for up to 2 months; simply thaw them at room temperature before serving to enjoy.
Carbohydrates: 56g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 1g
Cholesterol: 82mg
Sodium: 202mg