If you have sourdough discard sitting in your fridge and zero interest in making another loaf of bread, this Sourdough Discard Coffee Cake is exactly what you need. It is tender, buttery, and loaded with a hidden cinnamon sugar filling — all topped with a thick, golden crumble that shatters when you bite into it. No yeast, no rise time, no fuss.
The sourdough discard adds a subtle tang that keeps this cake from being overly sweet, and it works beautifully with the warm cinnamon layers. This is a one-bowl batter (well, three bowls counting the topping and filling, but still) that comes together in about 10 minutes before it goes into the oven. It is the kind of recipe you make on a Sunday morning and eat all week — if it lasts that long.
Why You’ll Love This Recipe
- Uses up sourdough discard — no waste, no guilt, just delicious cake.
- Three layers of flavor — buttery cake, cinnamon filling, and crumble topping in every single bite.
- Easy enough for a weekday morning — 10 minutes of prep and the oven does the rest.
- Stays moist for days — the sour cream and discard keep this cake incredibly tender even on day three.
- Crowd-pleaser — bring this to a brunch and watch it disappear before you can set down the pan.
Ingredients You’ll Need
For the Crumble Topping
Unsalted butter (melted): Melted butter binds the crumble together and gives it that rich, buttery flavor. Unsalted keeps you in control of the salt level.
Brown sugar: Packed brown sugar adds a deep molasses sweetness to the topping and helps it caramelize in the oven.
All-purpose flour: Flour gives the crumble structure so it stays crumbly rather than dissolving into the batter.
Cinnamon: Warm, fragrant cinnamon is the backbone of this entire recipe. Don’t skimp.
For the Cinnamon Filling
The cinnamon filling is just brown sugar, flour, and cinnamon — but that hidden layer in the middle of the cake is what makes every slice look and taste spectacular. It creates a distinct cinnamon swirl when you cut into the cake.
For the Batter
Butter and sugars: A combination of softened butter, granulated sugar, and brown sugar creates a rich, tender base. Creaming them together properly is what gives this cake its light texture.
Eggs and vanilla: Two eggs add structure and richness. Vanilla rounds out all the warm flavors.
Sour cream: Sour cream adds moisture and a subtle tang that keeps the crumb incredibly tender.
Sourdough discard: Unfed discard straight from the fridge works perfectly here. It adds a gentle tang and extra moisture without any yeasty flavor. This is not a leavened recipe — the discard is purely for flavor and texture.
Milk or buttermilk: Either works. Buttermilk will give you a slightly more tender crumb and a bit more tang. Whole milk keeps things simple and delicious.
Flour, salt, and baking powder: Standard dry ingredients. The baking powder does all the leavening work here.
How to Make Sourdough Discard Coffee Cake
Step 1: Make the Crumble Topping
Preheat your oven to 350°F and line an 11×8-inch baking dish with parchment paper. Melt the butter in a microwave-safe bowl, then add the brown sugar, flour, and cinnamon. Use a fork to stir everything together until the mixture is crumbly. Set it aside to cool — this is important because warm crumble will sink into the batter instead of staying on top.
Step 2: Make the Cinnamon Filling
In a small bowl, stir together the brown sugar, flour, and cinnamon until combined. Set aside. This takes about 30 seconds and is the secret to that beautiful cinnamon layer inside the cake.
Step 3: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and brown sugar. Cream on medium speed for 2–3 minutes until the mixture is smooth and fluffy. This step is what gives the cake its light, tender texture — don’t rush it.
Step 4: Add Eggs and Wet Ingredients
Add the eggs and vanilla to the creamed butter mixture and mix until combined. Then add the sour cream, milk, and sourdough discard. Mix well, scraping down the sides of the bowl often. The batter may look slightly curdled at this stage — that is completely normal and will come together once you add the flour.
Step 5: Add the Dry Ingredients
Add the flour, salt, and baking powder to the mixer. Mix on low until just incorporated, then increase to medium and mix until the batter is smooth. Scrape down the sides as needed. The finished batter should be thick and pourable.
Step 6: Layer and Assemble
Pour approximately half of the batter into the prepared baking dish and spread it evenly to the sides. Sprinkle the cinnamon filling evenly over the batter. Pour the remaining batter over the filling and carefully spread it to the edges, covering the filling completely. Finally, sprinkle the cooled crumble topping in an even layer over the top.
Step 7: Bake and Cool
Bake at 350°F for 40–45 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out with just a few moist crumbs — not wet batter. Remove from the oven and allow the cake to cool completely before slicing. Cutting it too early will cause the layers to fall apart.
Pro Tips for the Best Coffee Cake
- Use room temperature butter. Cold butter will not cream properly and will result in a dense, heavy cake. Pull it out of the fridge at least an hour before you start.
- Let the crumble cool before using it. If the crumble is still warm when you add it to the batter, the butter will melt and it will sink rather than staying on top as a distinct layer.
- Don’t overmix the batter. Once the flour is added, mix just until combined. Overmixing develops gluten and makes the cake tough.
- Cool completely before slicing. This cake needs time to set up. Cutting it warm will result in crumbly, messy slices. Patience is a virtue here.
- Buttermilk upgrade. Swap the whole milk for buttermilk for an even more tender crumb and a slightly more pronounced tang that pairs beautifully with the cinnamon.
Equipment You’ll Need
A stand mixer makes creaming the butter and sugar effortless, though a hand mixer works fine too. You’ll also want an 11×8-inch baking dish — a 9×13 will work but the cake will be thinner and may bake faster, so keep an eye on it.
Storage
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. The crumble topping will soften slightly over time but the flavor only gets better. You can also wrap individual slices tightly and freeze them for up to 2 months — just thaw at room temperature or warm in the microwave for 20–30 seconds.
More Recipes You’ll Love
If you loved this coffee cake, you’ll also want to try our Scones with Clotted Cream and Jam — another easy bake that is absolutely perfect for a slow morning. For something a little more indulgent, our Sticky Toffee Pudding is a showstopper that is secretly very simple to make. And if you are on a sourdough discard kick, check out our full recipe index for more ideas.
Sourdough Discard Coffee Cake
Equipment
- 1 Stand mixer with paddle attachment
- 1 11×8-Inch Baking Dish or similar size
- Parchment Paper
- Mixing Bowls
- 1 Microwave-Safe Bowl for melting butter
Ingredients
Crumble Topping
- 4 tablespoons unsalted butter melted
- ½ cup brown sugar packed
- ½ cup all-purpose flour
- 2 teaspoons cinnamon
Cinnamon Filling
- ⅓ cup brown sugar packed
- ⅓ cup all-purpose flour
- 2 teaspoons cinnamon
Coffee Cake Batter
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup sourdough discard unfed, straight from fridge
- 1 cup whole milk or buttermilk
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
Instructions
Make the Crumble Topping
- Preheat the oven to 350°F. Spray or line an 11×8-inch baking dish with parchment paper and set aside.
- In a medium microwave-safe bowl, melt the butter. Add the brown sugar, flour, and cinnamon.
- Use a fork to stir and break up any clumps until the mixture is combined and crumbly. Set aside to cool while you prepare the rest.
Make the Cinnamon Filling
- In a small bowl, combine the brown sugar, flour, and cinnamon. Stir well and set aside until needed.
Make the Batter
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and brown sugar. Cream on medium speed until smooth and fluffy, about 2–3 minutes.
- Add the eggs and vanilla extract. Mix until fully combined, scraping down the sides of the bowl as needed.
- Add the sour cream, milk (or buttermilk), and sourdough discard. Mix well, scraping down the sides often.
- Add the flour, salt, and baking powder. Mix on low until just combined, then increase to medium and mix until the batter is smooth. Scrape down the sides as needed.
Assemble and Bake
- Pour approximately half of the batter into the prepared baking dish and spread it evenly to the sides.
- Sprinkle the cinnamon filling evenly over the batter layer.
- Pour the remaining batter over the cinnamon filling and carefully spread it to the edges, covering the filling completely.
- Sprinkle the cooled crumble topping evenly over the top of the batter.
- Bake in the preheated oven for 40–45 minutes, or until golden brown and the center is set. A toothpick inserted in the center should come out with just a few moist crumbs.
- Remove from the oven and allow to cool completely before slicing into squares.
