Sourdough Discard Coffee Cake
This sourdough discard coffee cake is the perfect easy sourdough breakfast or dessert for a crowd! It’s an easy same day sourdough recipe that uses sourdough discard OR active sourdough starter. No chilling and no long fermentation times required. From bowl to table in an hour!
My sourdough coffee cake is rich and buttery, not spongey like traditional coffee cake can be. The vanilla cake is fluffy and decadent. The cinnamon sugar filling and topping are the perfect compliment of warmth and sweetness. It’s perfect for a crowd and the inspiration behind my popular sourdough coffee cake muffins.
If you like this recipe, check out my sourdough coffee cake muffins — the muffin version of this recipe. If you like more coffee cake flavors, you’ll love my sourdough blue coffee cake and sourdough blueberry coffee cake muffins. They’re popular for a reason!
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Discard Coffee Cake Recipe
Sourdough Discard Coffee Cake
Ingredients
Sourdough Coffee Cake Batter
- ½ cup butter 1 stick, softened
- 1½ cup 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
Cinnamon Sugar Filling & Topping
- 1½ cup brown sugar
- 5 Tablespoons flour
- 4 teaspoons ground cinnamon
- 6 Tablespoons butter melted
Instructions
Cinnamon Sugar Filling & Topping
- Stir the brown sugar, flour, and cinnamon together in a bowl. Add the melted butter and mix to combine. Set aside.
Sourdough Coffee Cake Batter
- Preheat your oven to 375℉ (190℃). In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, and sourdough discard (or active starter). Mix to combine.
- Add the baking powder and flour and mix until combined.
- Generously grease a 9×13 pan and pour half of the coffee cake batter into the bottom. Layer half of the cinnamon sugar all over the pan and pour the remaining batter on top. Crumble the remaining cinnamon sugar mixture on top.
- Bake for 40-45 minutes at 375℉ (190℃) until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to cool in the pan before slicing. Serve and enjoy!
Notes
- Generously grease your baking pan to avoid sticking.
- This recipe can be made with salted butter or unsalted butter. Just use whatever you have on hand! Personally, I use salted butter in this recipe.
- You can use sourdough discard or active sourdough starter in this recipe. Either one is fine.
I love a warm spiced coffee cake on a cozy weekend or to make for a brunch party. It’s an easy sourdough dish that’s ready in less than an hour. And it makes plenty for a crowd.
Many coffee cake recipes are in 8×8″ pans but not this recipe. This recipe makes a large 9×13″ pan that feeds a crowd. The pieces are thick and can be paired alongside other breakfast foods or stand alone as an after-dinner dessert. This recipe is versatile, easy, and so delicious everyone will love it.
Why you’ll love this recipe
- It is so easy. Seriously, you can get bakery-level sourdough coffee cake from bowl to table in an hour in just 5 easy steps. There’s no bulk fermentation time and no chilling of the dough required.
- It’s perfect for a crowd. Whether it’s a holiday breakfast, baby shower brunch, or a week-day pick-me-up for the office, this sourdough coffee cake recipe feeds a crowd. Other coffee cake recipes only make 8×8 pans. But this recipe creates a thick, fluffy 9×13 pan filled to the brim and perfect for a family-style sourdough breakfast or dessert.
- It’s an easy holiday sourdough recipe. It can be made ahead for a special holiday breakfast or as a cozy after dinner dessert.
Important Ingredients
This sourdough discard coffee cake recipe uses mostly classic pantry staples. But take note for:
- Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand.
- Butter – You can use either salted butter or unsalted for this recipe, depending on your preference. Personally, I use salted butter in all my baking, including this recipe.
- Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.
A full ingredient list with exact amounts can be found in the recipe card above.
How to Make Sourdough Discard Coffee Cake for a Crowd
Set your oven to 375℉ (190℃) to preheat while you make the coffee cake batter and topping.
Step 1: Stir the brown sugar, flour, and cinnamon together in a bowl. Add the melted butter and mix to combine. Set aside.
Step 2: In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, and sourdough discard (or active starter). Mix to combine.
Step 3: Add the baking powder and flour and mix until combined.
Step 4: Generously grease a 9×13 pan and pour half of the coffee cake batter into the bottom. Layer half of the cinnamon sugar all over the pan and pour the remaining batter on top. Crumble the remaining cinnamon sugar mixture on top.
Step 5: Bake for 40-45 minutes at 375℉ (190℃) until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to cool in the pan before slicing. Serve and enjoy!
How to Serve
Sourdough discard coffee cake is perfect with a classic cup of coffee. Make for a special sourdough holiday breakfast or brunch, a sourdough birthday breakfast, or anytime you need a sourdough breakfast cake to serve a crowd.
How to Store
Store at room temperature in an airtight container for 5 days.
Frequently Asked Questions
This sourdough discard coffee cake is a spin on a classic family recipe. It has been perfected over the years with just the right ratios of cake to cinnamon sugar filling. Making it into a sourdough recipe took it to the next level and I’ll never go back. A slice of this sourdough coffee cake paired with a warm cup of coffee? Yes, please.
In just 5 easy steps you have a beautiful and delicious sourdough treat. It’s perfect for feeding a crowd and adding the wow-factor to any holiday breakfast, brunch, or family gathering. In just one pan you can make a sourdough breakfast or sourdough dessert that everyone will enjoy. I hope you enjoy it as much as we do!
Remember to rate this recipe and leave a comment sharing how you enjoyed it. Pin to save for later!
This sourdough discard coffee cake is fluffy, rich, and buttery. It’s ridiculously easy and perfect for feeding a crowd!
It’s a sourdough spin on a classic family recipe and I hope you love it as much as we do! Leave me a comment with any questions you have and I’ll get back to you as soon as I can.
This made me hungry! It is such a pretty dessert. It would be great for a larger gathering.
Thank you, Alisha! Oh most definitely. Too many coffee cake are smaller batch. This is a great recipe for a sourdough breakfast for a crowd!
This Sourdough Discard Coffee Cake looks absolutely delicious! Love finding ways to use up discard, and that crumb topping looks easy to make.
Thanks so much, Emily! This sourdough breakfast cake recipe could not be easier. Hope you enjoy it!
This was so moist and tasty. Love finding good recipes to use discard in and this was quick and easy. Thank you for sharing !
So glad you enjoyed, Jackie!
I’m new to sour dough and didn’t want to miss an opportunity to make something with my discard. So glad your recipe was easy to follow and I had the ingredients readily available. Took it to my mom’s (she’s 92) where everyone loved it! Including the 17 y.o. great grandson I’ll be making this again soon, it’s a keeper!
Love that, Sandy! Thank you so much for sharing! Your mom may be the oldest person to enjoy one of our recipes. What an honor! Thanks so much for sharing!
Oh, what an awesome recipe! Reading this made my mouth water, and I can imagine that it’s a hit at any party. I’ll be saving this!
Thank you, Heidi! Hope you enjoy!
Love a good coffee cake, the perfect breakfast (and snack!)
Thanks so much, Ashleigh! Couldn’t agree more.
OHHHH MY GOIDNESS! This is coming with uscamping this weekend! perfect to take kayaking with us!
Ahh perfect! Sourdough coffee cake in a kayak? Ideal!
I LOVE coffee cake! This recipe looks so simple and easy!
Thanks so much, Molly! Coffee cake is one of my favorite desserts. This sourdough discard coffee cake though? Next level! Hope you enjoy!
I love coffee cake! Although I haven’t made it recently, so maybe this is my sign to bake it soon. This recipe looks amazing!
This is DEFINITELY your sign. A little sourdough coffee cake weekend treat!
I LOVE a good coffee cake! I can’t wait to try after trying the strawberry shortcake recipe
Thank you, Kirsten! So glad you enjoy my recipes. That could not make me happier!! 🙂
This is the best coffee cake. Turns out amazing every time.
Thanks so much for sharing! It’s pretty fool-proof and easy to get right!
Looks amazing! Can you prepare it all and put it in the fridge overnight to bake in the morning?
Hi, Megan! I have not tried making this an overnight recipe, but my guess is that the cinnamon sugar filling/topping would melt into the batter overnight and change the consistency of the coffee cake. Let me know if you experiment and what the outcome was! 🙂
I’m new to the sourdough scene. This was a delicious way to use discard. The dough was very thick and hard to spread, especially over the cinnamon layer. I was afraid I did something wrong, but it turned out amazing!! Tastes just like Starbuck’s cinnamon coffee cake, but more moist. Everyone I shared it with loved it. I will definitely make this again.
So glad you loved it, Jenn! I know, it is thick but it’s creates the best cake layer! Glad you stuck it out and got to experience the joy of sourdough in your baking.
I have a blueberry coffee cake and a pumpkin version you may enjoy as well. Along with my sourdough coffee cake muffins (the muffin version of this recipe).
Thanks for sharing about your success with this recipe and welcome to the sourdough baking community! We’re happy to have you join us. 🙂
I made this yesterday for my small group/bible study group meeting tonight and it was lovely. After letting it fully cool yesterday, I covered it in plastic wrap until I was ready for it tonight and it tasted great!! Love that I could make it ahead of time and didn’t have to rush today. Thanks for sharing your recipe – it’s a keeper!!
Thank you, Laurel! So glad to hear it was easy to make ahead for your Bible study. 🙂 Sundays can be really busy in our house too and having easy make ahead recipes are so helpful! Thank you for sharing!
My husband is dairy-free but LOVES coffee cake. Do you think almond milk would work?
Hi, Sharon. I think almond milk could work but it won’t make the cake as fluffy simply because it’s not as creamy as regular milk. I’d be happy to hear if you experiment! 🙂
drooled a bit, ha! just getting into sourdough, thanks for this recipe! love the “crowd” recipes to use for our own family of 8, ha!
my mouth watered looking at this! thank you for sharing!
This cake is amazing! I used it but wanted to cut down on the carbs so I replaced 1 cup of the flour with almond flour and I didn’t put the topping on it. I put some butter and brown sugar on the bottom of a bunt cake pan and then put a layer of cake in then sprinkled a thin layer of cinnamon sugar with a dash of nutmeg then I used a can of simply peach pie filling and put a layer and repeated and topped it with the rest of the cake. It tastes just like peach cobbler but a cake. It came out so amazing and delicious. Thank you for this wonderful recipe.
Wow, Katherine! That sounds absolutely delicious! Thank you so much for sharing with us. 🙂
omg it’s absolutely incredible, we’ve eaten half in 10 minutes.
save the recipe, make two. it’s so easy & delicious.
So glad you loved it, Kaitie! Thank you for sharing!
Hi..making this today but wondering if I can freeze some of it since I’m by myself? When I have company it would be great to freeze and then thaw. Thank you
Hi, Sheri. Yes, you can freeze it after baking by wrapping it tightly in plastic wrap and placing it in a freezer bag. Press out the extra air and store in the freezer for up to 1 month. Allow to thaw fully on the counter and then reheat before serving. Enjoy!
I halved the recipe and baked it in a 9×9. I added nutmeg to the cake ingredients, otherwise made it as is. After this was in the oven I saw a comment about adding blueberries….I’ll have to try that next time. Easy to put together. This is a keeper. Thank you for sharing.
Hi, Jerilea! I’m so glad you enjoyed this recipe! Adding nutmeg sounds delish.
I have a blueberry sourdough coffee cake recipe as well if you’re interested in trying it: https://hellohoneycomb.blog/sourdough-blueberry-coffee-cake/. Let me know what you think! 🙂
This was amazing! My entire family approves I’m thinking of trying it in muffin tins next time. Has anyone done this successfully and want to share their cooking time?
Hi, Kaitlyn! So glad you enjoyed! I also created the original muffin version of this recipe —- sourdough coffee cake muffins: https://hellohoneycomb.blog/sourdough-coffee-cake-muffins/. You can make 12 jumbo size or 24 regular size muffins. Let me know if you try it! 🙂