Master Crumb

Sourdough Discard Coffee Cake

A tender, moist coffee cake with a buttery cinnamon streusel topping. Perfect for brunch or with afternoon coffee.

Makes: 12 servings

This coffee cake is everything you want: tender, moist cake with a thick layer of cinnamon streusel on top. The sourdough discard adds tanginess that balances the sweetness and creates an incredibly soft crumb.

Perfect for lazy weekend mornings or impressing guests at brunch.

Instructions

  1. 1

    Make Streusel

    In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a fork or your fingers until mixture resembles coarse crumbs. Stir in nuts if using. Set aside.

  2. 2

    Prepare Pan

    Preheat oven to 175°C (350°F). Grease a 23cm (9-inch) square baking pan or 23cm springform pan.

  3. 3

    Cream Butter and Sugar

    In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes.

  4. 4

    Add Eggs and Wet Ingredients

    Beat in eggs one at a time. Add sourdough discard, sour cream, and vanilla. Mix until combined.

  5. 5

    Add Dry Ingredients

    In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to wet ingredients and mix until just combined.

  6. 6

    Assemble

    Spread half the batter in the prepared pan. Sprinkle with half the streusel. Add remaining batter and top with remaining streusel.

  7. 7

    Bake

    Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. The streusel should be golden brown.

  8. 8

    Cool and Serve

    Let cool in pan for 15 minutes before serving. Serve warm or at room temperature.

Tips & Notes

  • Cold butter is essential for crumbly streusel - do not soften it
  • The sour cream adds moisture and tang that complements the discard
  • Add a ribbon of streusel in the middle for extra cinnamon in every bite
  • Stores well covered at room temperature for 3 days
  • Reheat slices in the microwave for 15 seconds to restore freshness

What Makes This Coffee Cake Special

The combination of sourdough discard and sour cream creates a cake with exceptional moisture and tenderness. The tang from both ingredients balances the sweetness of the streusel, resulting in a coffee cake that is not cloying but complex and satisfying.

Variations

Blueberry Coffee Cake

Fold 150g fresh blueberries into the batter before assembling.

Apple Cinnamon

Layer thin apple slices over the middle streusel layer. Increase cinnamon in streusel to 2 tbsp.

Cream Cheese Swirl

Beat 115g cream cheese with 50g sugar and 1 egg. Dollop over batter before adding top streusel and swirl with a knife.

Chocolate Chip

Fold 100g chocolate chips into the batter. Reduce cinnamon in streusel to 1 tsp.

Make Ahead Options

The streusel can be made up to 3 days ahead and refrigerated. The batter can be made the night before and refrigerated - just add 5-10 minutes to baking time if batter is cold.