Cozy Fall Sourdough Discard Coffee Cake – Easy & Delicious
This cozy fall coffee cake is the perfect use for sourdough discard—moist, cinnamon-swirled, and topped with a buttery crumble. A comforting bake for crisp mornings.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 9–12 servings
- Category: Breakfast, Dessert, Fall Baking
- Method: Baking
- Cuisine: American, Sourdough-Inspired
- Diet: Vegetarian
Ingredients
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 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 tsp vanilla extract
For the Crumb Topping:
½ cup all-purpose flour
½ cup brown sugar
1 tsp cinnamon
¼ cup cold unsalted butter, cubed
Instructions
Preheat & Prep Pan:
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
Make the Crumb Topping:
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
Cream Butter & Sugars:
In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
Add Wet Ingredients:
Beat in eggs one at a time, then add vanilla and sourdough discard. Mix until smooth.
Combine Dry Ingredients:
In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Assemble the Batter:
Add dry ingredients to the wet mixture, alternating with the milk. Mix just until combined—do not overmix.
Bake:
Pour batter into the prepared pan. Sprinkle the crumb topping evenly over the batter. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Let cool slightly before slicing. Serve warm or at room temperature.
Notes
Use buttermilk for a tangier, richer flavor.
Add chopped nuts or a swirl of cinnamon sugar for extra flair.
Great with coffee or chai on chilly mornings!
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.