First—thank you. Truly. For being here, for sharing your love of baking, and for being the kind of person who sees a jar of sourdough discard not as kitchen waste, but as the beginning of something cozy and irresistible. Today, I’m thrilled to share a recipe that’s become a quiet weekend favorite in my kitchen: Cinnamon Crumb Sourdough Discard Coffee Cake.
This cake is buttery, warmly spiced, and layered with a soft cinnamon-streusel that sinks ever so slightly into the tender crumb. If you love those golden bakery coffee cakes with a ribbon of cinnamon sugar and a sweet crumble on top, you’re about to fall head over heels.
Want this recipe (and more like it) delivered straight to your inbox? Subscribe below and never miss a sweet moment. 🧁💌
☕ What Makes This Coffee Cake Special?
This isn’t your average coffee cake. Here’s what sets it apart:
- Moist and tender thanks to yogurt and sourdough discard.
- Rich crumble topping that melts into the top and middle of the cake.
- Hints of tang from the discard, balancing the sweet cinnamon layers.
- No fancy steps—just mix, layer, and bake.
- A warm hug in every bite, perfect with a hot cup of coffee or tea.
The flavor? Imagine a soft, buttery vanilla cake with a swirl of spiced sugar and a crisp, golden cinnamon topping. The sourdough discard brings just the right bit of complexity. It’s bakery-worthy comfort made with what you already have.
🛒 Ingredients You’ll Need
For the Cake:
- 1/2 cup sourdough discard (unfed)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Cinnamon Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted butter, melted
🧰 Tools You’ll Need
- Mixing bowls (2–3)
- Hand or stand mixer (or a sturdy whisk and arm power!)
- Rubber spatula
- 8×8-inch square baking pan
- Parchment paper (optional, but helps with easy removal)
- Fork (for crumb topping)
🔁 Ingredient Swaps & Additions
- No Greek yogurt? Use regular sour cream.
- Want a crunch? Add 1/4 cup chopped walnuts or pecans to the crumb topping.
- Make it fruity: Swirl in a layer of apple or pear slices between the cake and topping.
- Add glaze: Drizzle a simple vanilla or maple glaze over the cooled cake for an extra bakery finish.
👩🍳 How to Make Cinnamon Crumb Sourdough Coffee Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch pan or line it with parchment paper.
Step 2: Make the Crumb Topping
In a small bowl, mix together flour, brown sugar, cinnamon, and salt. Stir in the melted butter with a fork until crumbly. Set aside.
Step 3: Cream the Butter & Sugar
In a large bowl, cream the softened butter and sugar for 2–3 minutes until light and fluffy.
Step 4: Mix in the Wet Ingredients
Beat in the eggs one at a time. Then add sourdough discard, Greek yogurt (or sour cream), and vanilla. Mix until smooth.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Step 6: Mix Batter
Add the dry ingredients to the wet and stir until just combined. The batter will be thick—don’t overmix!
Step 7: Layer and Crumb
Spread half of the batter into your prepared pan. Sprinkle with half the crumb topping. Carefully spread the remaining batter over the top, then finish with the rest of the crumbs.
Step 8: Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and crisp.
Step 9: Cool & Slice
Let cool in the pan for at least 15 minutes before slicing. Trust me—it’s worth the wait.
🍽️ What to Serve with It
- A steaming mug of cinnamon chai or strong black coffee ☕
- Whipped cream or Greek yogurt for brunch
- Vanilla ice cream (yes, it’s dessert-worthy!)
- A sprinkle of powdered sugar before serving
💡 Tips for the Best Coffee Cake
- Room temperature butter and eggs make creaming easier.
- Don’t skip the crumb layer in the middle—it’s what gives that bakery-style surprise.
- If your batter feels too stiff, add a spoonful of milk to loosen it.
- Parchment paper lining helps lift the cake out cleanly for slicing.
📦 Storage Instructions
Room temp: Store in an airtight container for up to 2 days.
Refrigerate: Up to 5 days (reheat in the microwave for 10–15 seconds to soften).
Freeze: Slice and freeze individually, wrapped tightly. Thaw overnight or reheat in the toaster oven.
❓ Frequently Asked Questions
Can I use fed starter instead of discard?
Yes, just be sure it’s not super bubbly—it can slightly change the texture but will still work beautifully.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan and extend baking time by 5–10 minutes.
What if I don’t have sour cream or yogurt?
Try buttermilk or whole milk with a splash of vinegar. Texture will be a bit lighter.
📝 Conclusion
There’s a quiet joy in a warm slice of cinnamon coffee cake, especially when it carries the hidden magic of sourdough discard. Whether you’re baking it for a weekend brunch, a thoughtful gift, or just a moment to yourself with a cup of something hot—this cake delivers on flavor, comfort, and ease.
Still got sourdough discard? Don’t stop here! You’ll love:
- Sourdough Discard Banana Bread
- Maple Walnut Discard Muffins
- Spiced Apple Sourdough Loaf
📸 Show Off Your Bake!
If you try this recipe, I’d love to see your slice! Share your photos on Pinterest and leave a comment below. Let’s bake and inspire each other, one crumbly, cinnamon-kissed slice at a time.
🔢 Nutritional Info (Per Slice, based on 9 slices – Approximate)
- Calories: 290
- Fat: 15g
- Carbs: 35g
- Protein: 4g
- Sugar: 18g
- Fiber: 1g
- Sodium: 210mg
Bake it. Share it. Love it. 💛
