There’s something about coffee cake that just feels like a warm hug, isn’t there? I still remember the first time I stumbled upon a slice of sourdough discard coffee cake. It was at a friend’s brunch, and I couldn’t believe my taste buds. The moist, fluffy cake with its aromatic cinnamon filling was an instant hit! Plus, it was a clever way to use up that sourdough starter that often languishes in the back of the fridge. Now, every time I have some sourdough discard, this recipe pops into my mind. Join me on this culinary journey, and let’s create a delightful coffee cake that’ll have everyone asking for seconds!
Why you'll love this recipe
Here’s the magic: this sourdough discard coffee cake brilliantly combines the tangy essence of sourdough with a tender, sweet crumb that feels like a celebration in your mouth. You might be wondering, “What’s so special about using sourdough discard?” Well, it not only reduces food waste, but it also adds a delightful depth of flavor that you simply can’t get from regular batter. Imagine a cake that dances on the line between sweet and slightly tangy—with a swirl of cinnamon that wraps around you like your favorite sweater on a chilly day.
Adding to its charm is the simplicity of ingredients you likely already have on hand! It’s just a straightforward mix, and before you know it, you’ve got this gorgeous, impressive treat that’s perfect for brunch, an afternoon snack, or even as a dessert. Plus, the aroma wafting through your kitchen while it bakes—oh my! It’s enough to turn even the least culinary-inclined into a pastry enthusiast. So, why not whip this up tonight and treat yourself and your loved ones?
Gather these ingredients
To get started on this delightful coffee cake, let’s round up our key players:
-
½ cup butter (1 stick, softened): This is the creaminess that holds it all together. You could use unsalted butter for more control over your recipe's saltiness, especially since you’ll already have some in the brown sugar.
-
1½ cups white sugar: This sweetens the deal. If you’re feeling adventurous, coconut sugar could be an interesting swap, adding a deeper flavor.
-
2 teaspoons vanilla extract: Ah, the fragrant soul of baking! Don’t skimp on the quality here; go for pure vanilla extract if possible—it makes a world of difference.
-
2 eggs: These little wonders help bind everything together. Room-temperature eggs blend more smoothly, so if you can, let them sit out a bit before tossing them in!
-
1 cup whole milk: Creamy milk brings additional moisture to the cake. You could also substitute almond milk or oat milk if you want a dairy-free version.
-
1 cup sourdough discard or active starter: Here’s our star ingredient! Whether it's tangy or well-fed, your discard will lend texture and flavor that’s irresistible.
-
4 teaspoons baking powder: This is the magic dust that gives your cake its puff! Check the expiration date—no one wants a stubborn, flat coffee cake.
-
3 cups all-purpose flour: The base of this cake provides structure. If you’re keen on making it heartier, a cup of whole wheat flour can jazz it up a notch.
-
1½ cups brown sugar: This is where your cake gets that scrumptious caramel-like sweetness, complemented by a delightful chewiness.
-
5 tablespoons of flour: Just a bit more to help combine with the other filling ingredients seamlessly.
-
4 teaspoons ground cinnamon: Because what's coffee cake without cinnamon? You can spice it up even further with a touch of nutmeg if you’re feeling fancy!
-
6 tablespoons butter (melted): As part of the cinnamon sugar filling, this butter will melt your heart. Don’t underestimate its flakiness and infusion into the topping—it’s pure pastry gold.
The cooking process explained
Now that we’ve gathered our ingredients, let’s dive into creating this delicious masterpiece!
-
Preheat your oven to 350°F (175°C). It’s crucial so that your cake bakes evenly—don’t rush this step!
-
Grease and flour a 9x13 inch baking pan. This is essential to ensure your cake releases beautifully, without an awkward tug-of-war.
-
In a large bowl, cream together your softened butter and white sugar until light and fluffy. This will take about 3-5 minutes, but trust me—it’s worth the workout! You want it airy, like a fluffy cloud.
-
Add in the eggs and the vanilla extract. Beat until well combined before moving on to the next step; we’re building layers of flavor here.
-
Stir in the whole milk and sourdough discard. It’ll look like a funky science experiment at this stage, but don’t worry—a good stir will have things coming together in no time.
-
In a separate bowl, whisk together your flour, baking powder, and a pinch of salt. Gradually incorporate this dry mix into your wet ingredients. Go slow—overmixing can lead to tough cake. A few lumps are perfectly fine!
-
In another small bowl, combine the brown sugar, cinnamon, and melted butter for the cinnamon sugar filling. Mix in the 5 tablespoons of flour until you get a crumbly texture. This may seem simple, but this crumb will work magic!
-
Pour half of your batter into the prepared pan and spread it out evenly. Don’t forget—this is your canvas.
-
Sprinkle half of the cinnamon sugar mixture over the batter, followed by the rest of the cake batter. Finally, top with the remaining cinnamon sugar. Trust me; this is where it gets deliciously messy!
-
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep your eye on it.
-
Let it cool in the pan for about 10 minutes. After that, you can transfer it to a wire rack for complete cooling, or serve it warm right away!
Best way to enjoy it
Ahh, coffee cake is best enjoyed fresh out of the oven, still warm and aromatic. I recommend slicing into it while it's just cooled enough to handle—there’s something undeniably cozy about that first piece! Pair it with a steaming cup of coffee or tea to elevate your experience.
If you’re feeling a bit fancy, a dollop of whipped cream on top won’t hurt. Feel free to experiment! A scoop of vanilla ice cream for dessert can also take this cake into next-level territory. Maybe even add fresh berries on the side for a tangy contrast, striking the perfect balance of flavors.
Keeping leftovers fresh
You won’t believe how well this coffee cake stores! To keep it fresh, just wrap it in foil or keep it in an airtight container—nothing fancy needed! It can last about 3 days at room temperature, or it can live marvelously in the fridge for up to a week.
If you find yourself with leftovers and are worried about them sticking around too long, consider freezing them. Slice the cake, wrap each piece well, and pop them in a sturdy freezer bag for up to three months. When you’re ready for a treat, just thaw and enjoy!
Pro chef tips
Here’s where I let you in on a little secret: the better your ingredients, the better your cake will be! Splurge a little on quality vanilla extract and real butter—trust me, your palate will thank you. Also, consider toasting your cinnamon in a dry skillet for a minute or two before adding it to your mixture. This step releases those aromatic essential oils and gives your cake a deeper, richer flavor.
If you’re in a pinch for milk, Greek yogurt or buttermilk can be a fantastic substitute for a lovely tang and added richness. Lastly, don’t be afraid to go heavy-handed with your cinnamon sugar topping; the more, the merrier!
Creative Twists
Feeling adventurous? You can mix up the flavor profile by swapping out half the white sugar with maple syrup or adding a hint of orange zest for a citrusy kick.
Want a nutty crunch? Toss in some chopped walnuts or pecans to your filling before layering! If chocolate is your jam, folding in some mini chocolate chips could add a delightful richness—a mocha coffee cake, anyone? You can go wild with this recipe!
Ingredients list
- ½ cup butter (1 stick, softened)
- 1½ cups white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- 1 cup sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all-purpose flour
- 1½ cups brown sugar
- 5 tablespoons flour
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted)
Directions to follow
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- Cream together softened butter and white sugar until fluffy.
- Beat in eggs and vanilla extract.
- Stir in milk and sourdough discard.
- In a bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients.
- For the filling, combine brown sugar, cinnamon, and melted butter, then mix in 5 tablespoons flour.
- Pour half the batter into the pan, sprinkle half of the cinnamon sugar filling, then add the rest of the batter and top with remaining filling.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring.
Your questions answered
How long does this recipe take to prepare?
You’ll need about 15-20 minutes to prep and then another 30-35 minutes of baking time. Perfect for a lazy weekend morning!
Can I make this ahead of time?
Absolutely! You can store it at room temperature for a few days or freeze it for later. Just wrap it well, and you're golden.
What can I pair with this cake?
Definitely a cup of strong coffee or a comforting chai tea. Fresh berries or a scoop of ice cream can also add a delicious twist!
Can I customize the recipe for dietary needs?
Sure! You can use gluten-free flour to make it gluten-free. Just ensure your baking powder is gluten-free as well, and substitute with dairy-free milk if needed.
What if I don’t have sourdough discard?
You can use active sourdough starter or even plain yogurt as a substitute, but the flavor won’t be exactly the same.
Enjoying the creation of this sourdough discard coffee cake is a delightful journey filled with heart and soul. I wholeheartedly invite you to experiment, tweak, and embrace your own flavor twists along the way. And when you take that first bite, relish in the warmth and comfort that homemade baking brings! I can't wait to hear your experiences and see your creations in the comments below—welcome to our cozy cooking community!
