Sourdough Coffee Cake Recipe

Introduction

This Sourdough Coffee Cake is a delightful way to use your sourdough starter, whether active or discard. With a tender crumb, a cinnamon-sugar swirl, and a buttery crumble topping, it’s perfect for breakfast or a cozy afternoon treat.

Ingredients

• 1 cup sourdough starter (discard or active)
• 1/3 cup vegetable oil
• 1 large egg (room temperature)
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 cup brown sugar (for the swirl)
• 1 tsp ground cinnamon (for the swirl)
• 1/2 cup brown sugar (for topping)
• 2 Tbsp unsalted butter (melted)
• 1 Tbsp flour (for crumble)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a baking pan.
2. Step 2: In a bowl, whisk together the sourdough starter, vegetable oil, and egg until smooth.
3. Step 3: In another bowl, mix the flour, granulated sugar, salt, baking soda, and 1 tsp ground cinnamon.
4. Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Pour half of the batter into the prepared pan. In a small bowl, mix the 1/2 cup brown sugar with 1 tsp cinnamon for the swirl, then sprinkle this evenly over the batter.
6. Step 6: Pour the remaining batter over the cinnamon swirl layer.
7. Step 7: For the crumb topping, combine 1/2 cup brown sugar, 2 Tbsp melted butter, and 1 Tbsp flour. Crumble this mixture evenly over the top of the batter.
8. Step 8: Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
9. Step 9: Let the cake cool in the pan for a few minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• Use an active or discard sourdough starter according to what you have; both work well in this recipe.
• For extra texture, add chopped nuts such as walnuts or pecans to the crumble topping.
• Serve with a drizzle of simple glaze made from powdered sugar and milk for added sweetness.
• Ensure the egg is at room temperature for better mixing and texture.

Storage

Store the sourdough coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. Reheat individual slices in the microwave for 15-20 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the cake will be denser and have a heartier flavor. Consider using half whole wheat and half all-purpose for a lighter texture.

Do I need to feed my sourdough starter before using it in this recipe?

No, you can use either active or discard sourdough starter for this coffee cake. Using discard is a great way to reduce waste without affecting the flavor much.

Sourdough Coffee Cake Recipe

---

★★★★★

4.8 from 141 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Sourdough Coffee Cake combines the tangy flavor of sourdough starter with a sweet cinnamon swirl and a buttery crumb topping, creating a moist and flavorful breakfast or snack cake perfect for any time of day.

---

Ingredients

Scale 1x2x3x

Batter

• 1 cup sourdough starter (discard or active)
• 1/3 cup vegetable oil
• 1 large egg (room temperature)
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon

Cinnamon Swirl

• 1/2 cup brown sugar
• 1 tsp ground cinnamon

Crumb Topping

• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 2 Tbsp unsalted butter (melted)
• 1 Tbsp flour

---

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and grease a baking pan to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together 1 cup of sourdough starter, 1/3 cup vegetable oil, and 1 large egg until the mixture is smooth and well combined.
3. Mix Dry Ingredients: In a separate bowl, combine 1 cup all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon. Stir to blend evenly.
4. Combine Mixtures: Gently fold the dry ingredient mixture into the wet ingredients until just combined; avoid overmixing to keep the cake tender.
5. Layer Batter and Swirl: Pour half of the batter into the prepared pan. Evenly sprinkle the cinnamon swirl mixture made from 1/2 cup brown sugar and 1 teaspoon ground cinnamon over the batter.
6. Top Batter: Add the remaining batter on top of the cinnamon swirl layer, spreading gently to cover.
7. Prepare Crumb Topping: In a small bowl, mix together 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 2 tablespoons melted unsalted butter, and 1 tablespoon flour. Crumble this mixture evenly over the top of the batter.
8. Bake: Place the pan in the oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
9. Cool and Serve: Allow the cake to cool in the pan for a few minutes before slicing. Serve warm or at room temperature for the best flavor and texture.

Notes

• Use sourdough discard or an active starter depending on availability; either works well for this recipe.
• Be careful not to overmix the batter to maintain a light, tender crumb.
• The crumb topping can be adjusted in sweetness and cinnamon intensity to suit your taste.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
• For a nuttier texture, consider adding chopped walnuts or pecans to the crumb topping.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sourdough coffee cake, cinnamon swirl cake, crumb topping, breakfast cake, sourdough discard recipe, easy coffee cake