Sourdough Coffee Cake
A soft, tender coffee cake with a cinnamon-sugar swirl and a buttery pecan crumble—what’s not to love? This sourdough coffee cake is the perfect way to use up sourdough discard while treating yourself to a cozy breakfast or afternoon snack.
If you love a moist, flavorful coffee cake with a cinnamon-sugar swirl and buttery pecan topping, this sourdough coffee cake is a must-try! The hint of sourdough tang makes it even more delicious, and it’s the perfect way to use up discard while treating yourself to something special.
The sourdough adds just a hint of tangy depth, enhancing the warm cinnamon flavors without overpowering the cake. It’s moist, flavorful, and pairs perfectly with a hot cup of coffee—because who doesn’t love a cake that’s meant to be eaten for breakfast?
Sourdough discard brings so much to this cake recipe — it actually improves the texture and flavor of the cake.
- Adds Subtle Depth of Flavor – The natural tang of sourdough enhances the warmth of the cinnamon.
- Keeps the Cake Moist – The extra hydration helps create a soft, tender crumb.
- Balances Sweetness – Just a touch of sourdough complexity makes every bite more interesting.
Make it for brunch, breakfast, or just because—because coffee cake should always be an option! And after you try this, make sure you try adding your discard to other cake recipes – like this rich and decadent sourdough chocolate cake and this sourdough vanilla cake that is out of this world good.
Want a stronger sourdough flavor? Use discard that has been in the fridge for a few days. Prefer a milder taste? Use freshly fed discard!
Why you’ll love this recipe
✔ A Great Way to Use Sourdough Discard – No waste, just delicious cake!
✔ Soft, Moist, and Tender – The perfect balance of light and fluffy.
✔ Cinnamon Sugar Goodness – A rich swirl and crunchy crumble topping.
✔ Easy to Make – No complicated steps, just mix, layer, and bake.
✔ Perfect for Breakfast or a Snack – Because coffee cake is basically dessert you can eat in the morning.
How to make coffee cake with discard
This recipe is simple to make with just a few easy steps. Below is a brief overview for your convenience. For the full recipe instructions and ingredients, please scroll down to the recipe card below.
Step 1: Make the cinnamon pecan crumble
- Stir together melted butter, brown sugar, and cinnamon until smooth.
- Mix in flour and chopped pecans until a crumbly texture forms.
- Set aside.
Step 2: Make the cinnamon filling
- In a small bowl, combine the filling ingredients.
- Set aside.
Step 3: Mix the cake batter
- Cream together butter and sugar until light and fluffy.
- Mix in wet ingredients until smooth.
- Gently stir in dry ingredients—be careful not to overmix!
Tip: Overmixing can make the cake dense—stir just until combined for the best texture!
Step 4: Assemble the Cake
- Pour half of the batter into a prepared baking pan.
- Sprinkle the cinnamon sugar filling evenly over the batter.
- Dollop the remaining batter over the filling and spread it evenly.
- Top with the pecan crumble.
Step 5: Bake & cool
- Bake at 350°F for 40-45 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tip: Serve warm for the best flavor, or enjoy it the next day once the flavors have deepened!
Recipe note: adjusting the sourdough flavor
✔ Milder Tang – Use freshly fed discard or starter that was fed within the last 24 hours.
✔ Stronger Sourdough Flavor – Use discard that has been stored in the fridge for several days, especially if it has developed some hooch (the liquid that collects on top).
Storage Tips
✔ At Room Temperature: Store in an airtight container for up to 3 days.
✔ In the Fridge: Keeps fresh for up to 5 days, but warm it up before serving for the best texture.
✔ Freezing: Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature or microwave for a quick treat!
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Coffee Cake Recipe
Ingredients
Method
- Preheat the oven to 350F.
- Spray a 9″ pan with baking spray and set aside.
- In a medium bowl, stir together the melted butter, brown sugar, and cinnamon for the topping until combined. Stir in the flour and chopped pecans. Set aside.
- In another medium mixing bowl, stir together the cinnamon filling ingredients until combined. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
- Add in the eggs and vanilla extract and combine well.
- Add in the sour cream, sourdough discard, and milk and whisk to combine.
- Mix in the flour, salt, baking powder, and baking soda and whisk to combine, but do not overmix.
- Pour half of the coffee cake batter into a prepared 9×9 cake.
- Sprinkle the cinnamon sugar filling evenly over the cake batter in the pan.
- Gently dollop the remaining cake batter over the cinnamon filling.
- Use a spatula or offset knife to gently and evenly spread the cake batter over the filling.
- Sprinkle the pecan crumble over the top of the cake batter.
- Bake in a preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out with minimal crumbs attached.
- Cool on a wire rack until room temperature.