Cozy Fall Sourdough Discard Coffee Cake – Easy & Delicious

Why You’ll Love This Recipe

I love how this coffee cake brings together the subtle tang of sourdough with the sweetness of a classic cinnamon swirl cake. It’s easy to make, helps reduce kitchen waste, and feels like a little celebration of fall. The buttermilk keeps the crumb tender, and the buttery crumble on top adds that perfect golden crunch. Whether I’m serving it warm for breakfast or sneaking a slice with a late-night tea, this cake always delivers comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 cup sourdough discard (unfed)

• 1 cup all-purpose flour

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 2 large eggs

• ½ cup milk (or buttermilk for extra tang)

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

For the Crumb Topping:

• ½ cup all-purpose flour

• ½ cup brown sugar

• 1 teaspoon cinnamon

• ¼ cup cold unsalted butter, cubed

Directions

1. I preheat my oven to 350°F (175°C) and grease an 8×8-inch baking pan.

2. I prepare the crumb topping first by combining the flour, brown sugar, and cinnamon in a small bowl. I cut in the cold butter with a fork or pastry cutter until the mixture is crumbly. Then I set it aside.

3. In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. I mix in the eggs, vanilla extract, and sourdough discard until smooth.

5. In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.

6. I alternate adding the dry ingredients and the milk (or buttermilk) to the wet ingredients, mixing just until combined.

7. I pour the batter into the prepared baking pan and spread it evenly.

8. I sprinkle the crumb topping evenly over the top of the batter.

9. I bake the cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

10. I let the cake cool slightly before slicing and serving.

Servings and timing

This recipe makes 12 servings and takes about 42 minutes total (35–40 minutes bake time, plus prep). It’s just right for a cozy weekend bake or a quick fall treat during the week.

Variations

I sometimes add chopped pecans or walnuts to the crumb topping for a nutty crunch. When I want a little extra spice, I mix in ground nutmeg or cloves. And for a fruity twist, I’ve folded in chopped apples or pears into the batter. A dusting of powdered sugar on top also adds a lovely finish once the cake has cooled.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. To reheat, I warm slices in the microwave for about 15 seconds, or in a low oven until gently warmed through.

FAQs

What is sourdough discard?

It’s the portion of sourdough starter that I remove before feeding. It’s still flavorful and active enough to use in baked goods like this cake, without needing to rise the way bread does.

Can I use active sourdough starter instead?

Yes, but I prefer using unfed discard here since I’m not relying on it for leavening. It adds just the right amount of tang and moisture.

What if I don’t have buttermilk?

I mix ½ cup of regular milk with 1½ teaspoons of lemon juice or vinegar and let it sit for 5 minutes—it works just as well.

Can I make this in a larger pan?

Yes. For a 9×13-inch pan, I double the recipe. The bake time may increase slightly, so I keep an eye on it and test with a toothpick.

Does this freeze well?

Absolutely. I wrap cooled slices tightly in plastic wrap and store them in a freezer bag. When I want a slice, I reheat it gently in the oven or microwave.

Conclusion

This Cozy Fall Sourdough Discard Coffee Cake is a wonderful way to bring warmth and flavor into my kitchen while making good use of sourdough discard. It’s the kind of recipe that feels both resourceful and indulgent—a little reminder that something as simple as discard can turn into a delicious, cinnamon-swirled cake that feels like fall in every bite. It’s earned a permanent spot in my seasonal baking rotation.

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