This sourdough discarded coffee cake is soft and moist with double cinnamon bread crumbs. I layered it in the middle of the cake to create a beautiful swirl and stacked it up on top for a crunchy, buttery crunch.
I love cakes as a way to use sourdough discards. I ferment the batters overnight (though this is an option). It makes the cake itself slightly sweeter, which pairs perfectly with a layer of sweet cinnamon crumbs. Also, the long fermentation helps break down gluten and starch, creating softer, softer bread crumbs, which gives it a better texture than I think. It also brings a deeper flavor profile. Sourdough strawberry muffins and sourdough lemon paras do this too.
Do you still have your own sourdough starter? You will learn to make homemade sourdough starters.
Necessary materials
Find all the ingredients for this sourdough discarded coffee cake listed on the printable recipe card at the bottom of the post. Here’s a summary of what you need.
How is it made
Below is a step-by-step photograph of the process.
Cream butter and sugar. Discard eggs, vanilla, sourdough and add yogurt until smooth.
In another bowl, whisk together the dried ingredients and then fold them alternately with the dairy product.
If fermentation, cover well and refrigerate the batter overnight.
In a small bowl, mix brown sugar, cinnamon and flour to create a central layer.
In another bowl, combine brown sugar, flour and cinnamon to make a topping, then cut the butter until cold, crushed.
Line up half of the batter and scoop it into an 8×8 inch pot.
Add all the middle crumb mixture (butterless).
Scoop the remaining batters and spread them out carefully.
Stack into the top crumb mixture. It may feel like a lot, but it’s compact in the oven.
Bake in the oven for about an hour until the skewers are clean in the middle.
Save instructions
Store sourdough coffee cake in an airtight container for up to 4 days. If you want to keep it for a long time, store in the fridge for up to a week. Slice a little warm before softening.
Freezer: Wrap individual slices or whole cake tightly and place in an airtight container. Freeze for up to 3 months. Thaw at room temperature or reheat in the oven for a few minutes.
FAQ
Can I skip overnight fermentation?
yes! The cake still looks tasty, but fermentation will improve the flavor and texture.
Can I use an active sourdough starter instead of discarding it? Yes, but the starter is less acidic, so the texture of the cake can be slightly different and softer.
Can I bake this in another pot? You can also bake this in a round 9-inch cake pan.
If fermenting overnight, should the batter be at room temperature before baking? No, you can add it to your cake pan immediately from the fridge and bake it.
Sourdough throws away the coffee cake
This sourdough discarded coffee cake is soft and moist with double cinnamon bread crumbs. I layered it in the middle of the cake to create a beautiful swirl and stacked it up on top for a crunchy, buttery crunch.
Cake batter
200 g Granule sugar113 g butter Softened to room temperature1 Small spoons Vanilla Paste Or extract2 big egg room temperature100 g Sourdough discard room temperature120 g Natural yogurt room temperature190 g All-purpose flour2 Small spoons baking powder¾ Small spoons salt120 g milk room temperature
Central crumb layer
50 g Soft brown sugar32 g All-purpose flour1 Small spoons Ground Cinnamon
Top crumb layer
100 g Soft brown sugar55 g butter cold65 g All-purpose flour2 Small spoons Ground Cinnamonpinch salt
Make cake dough
In an electric mixer and a large mixing bowl, beat the soft butter, sugar and vanilla together until the mixture is light, pale and fluffy. Scrape the sides of the bowl as needed.
Add eggs one at a time and mix with each addition. Whisk with sourdough starter and yogurt.
In another bowl, whisk together the flour, salt and baking powder. Fold the dried ingredients into a wet mixture and alternate with milk. Mix until combined.
Batter Fermentation (optional)
Prepare breadcrumb filling
Middle layer crumbs: In a small bowl, whisk brown sugar, cinnamon and flour together for the middle layer. Please put it aside.
Top Breadcrumbs: In a separate bowl, prepare the toppings by combining brown sugar, flour and cinnamon. Cut the cold butter using a fork, pastry cutter, or fingers until the mixture forms pea-sized crumbs.
Assemble the coffee cake
Preheat the oven to 180°C (350°F) and arrange an 8 x 8 inch baking pan with parchment, leaving overhangs on the sides.
Spread half of the dough evenly in the prepared pan.
Sprinkle the middle layer evenly over the batter. Gently spread the remaining batter over the top and be careful not to interfere with the crumb layer below.
Sprinkle evenly with all the cold butter crumb toppings on the surface.
bake
Place the cake in a preheated oven and bake for about 50-60 minutes until the toothpick inserted in the center is clean.
Let the cake cool on the bread for 15 minutes and then transfer to a wire rack. Once it’s cooled, slice it and enjoy it! The cake can be served for a considerable sweetness or with a drizzle of glaze.
Measurement: I provide a cup measurement for convenience, but personally I will accurately test every recipe in grams. Cup conversions are very good and so use a kitchen scale for best results. Freshness of Baking Powder: If the cake is not rising properly, make sure the baking powder is fresh. Overnight Fermentation: Fermenting the batter overnight while it is an option will improve the flavor and texture. If you want to skip, you can bake the cake right after mixing. Ingredient Temperature: Make sure all ingredients are at room temperature before mixing to ensure smooth batter and baking.
Serving: 1slicecalorie: 176kcalcarbohydrates: 37gprotein: 4gfat: 1gSaturated fat: 1gPolyunsaturated fat: 0.2gJanuary Saturated Fat: 0.4gTrans Fat: 0.003gcholesterol: twenty fivemgsodium: 194mgpotassium: 87mgfiber: 1gsugar: twenty threegVitamin A: 65iuVitamin C: 0.1mgcalcium: 84mgiron: 1mg
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