Sourdough Discard Coffee Cake (Quick and Cozy Brunch Recipe)
Ever wondered how to turn sourdough discard into something irresistibly flavorful? This coffee cake offers a perfectly moist texture, a hint of cinnamon, and a crowd-pleasing sweetness.
The cinnamon sugar topping adds a delightful crunch, making each bite unforgettable. It’s the perfect way to use sourdough discard for a quick brunch treat.
Why this coffee cake stands out
- Perfectly moist and tender texture thanks to sour cream and sourdough discard.
- A cinnamon sugar topping adds a subtle crunch and warm spice flavor.
- Customizable with optional chocolate chips or chopped nuts for added richness.
Ingredients you’ll need
- 1 cup sourdough discard
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (walnuts or pecans), optional
- 1/2 cup chocolate chips, optional
Step-by-step preparation
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts for added depth of flavor.
In another bowl, whisk the sourdough discard with sour cream or plain yogurt until smooth. Gradually incorporate this mixture into the wet ingredients.
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring just until combined without overmixing.
Fold in the optional chopped nuts and chocolate chips for extra texture and flavor. Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a small bowl, mix ground cinnamon with a tablespoon of sugar for the topping, then sprinkle it evenly over the batter. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Frequently asked questions
Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with a gluten-free baking blend for similar results.
How should I store leftovers? Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
What pairs well with this dish?
Serve it with a hot cup of coffee or tea for a classic pairing. Fresh fruit or a light yogurt parfait also complement the flavors beautifully.
Ingredient substitutions
Swap sour cream for plain Greek yogurt for a tangier profile. Replace almond extract with an equal amount of your favorite flavoring, such as orange or coconut extract.