Sourdough Coffee Cake

Sourdough coffee cake repurposes sourdough discard into a perfectly sweet, abundantly flavorful breakfast cake! My version is topped with a spiced streusel that is INCREDIBLY easy (no pastry cutter needed!).

Course Breakfast, Cake

Cuisine American

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 405kcal

Author Sam Merritt

Equipment

9x9” metal baking pan
Mixing bowls

Ingredients

Cake

½ cup (113 g) unsalted butter softened
1 ¼ cups (250 g) granulated sugar
1 large egg room temperature preferred
½ cup (120 g) sour cream
½ cup (110 g) sourdough discard (unfed room temperature discard works best)
1 teaspoon vanilla extract
1 ½ cups (190 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon table salt

Topping

6 Tablespoons (85 g) unsalted butter melted and cooled until not warm to the touch
1 cup (125 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 Tablespoons (25 g) light brown sugar firmly packed
1 Tablespoon ground cinnamon
¼ teaspoon table salt

Glaze (optional)

½ cup (65 g) powdered sugar
2-3 teaspoons milk

Instructions

Preheat oven to 350F (175C) and lightly grease a 9x9” (23x23cm) metal baking pan with butter or shortening. Set aside.
In a large mixing bowl, use an electric mixer to beat together butter and sugar very well, until light and fluffy (about 2-3 minutes on high speed).
½ cup unsalted butter, 1 ¼ cups granulated sugar
Add egg and beat again until completely combined.
1 large egg
Add sour cream, sourdough discard, and vanilla extract and stir together until thoroughly combined.
½ cup sour cream, ½ cup sourdough discard, 1 teaspoon vanilla extract
In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon table salt
Use a spatula to gradually fold the dry ingredients into wet until completely combined.
Pour batter evenly into the prepared baking pan and set aside while you prepare the topping.

Topping

Place butter in a medium-sized microwave-safe bowl and heat in the microwave until butter is just melted (you do not want it to be too hot). Allow butter to cool while you prepare the rest of your ingredients.
6 Tablespoons unsalted butter
In a separate, medium-sized bowl, use a fork to stir together flour, sugars, cinnamon, and salt.
1 cup all-purpose flour, ¾ cup granulated sugar, 2 Tablespoons light brown sugar, 1 Tablespoon ground cinnamon, ¼ teaspoon table salt
Pour (cooled) butter over the mixture and use a fork to toss/claw together the ingredients until all ingredients are moistened and combined (the mixture should be crumbly, don’t overdo it or it will be pasty).
Evenly sprinkle the streusel topping over the batter. Transfer to preheated 350F (175C) oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow cake to cool at least slightly before drizzling with glaze, if desired.

Glaze

In a small bowl, whisk together sugar and milk until smooth.
2-3 teaspoons milk, ½ cup powdered sugar
Drizzle over the top of cooled (or somewhat cooled) cake. Slice and enjoy!

Notes

Storing

Cover tightly or transfer to an airtight container and store at room temperature for up to 3 days. You can wrap tightly and freeze for up to 3 months.

Nutrition