Dessert

Sourdough Discard Coffee Cake Recipe

ByLila Prescott January 19, 2026January 19, 2026

Introduction

This Sourdough Discard Coffee Cake is a delightful way to use leftover sourdough starter while creating a tender, flavorful treat. With warm cinnamon notes and a buttery crumb, it’s perfect for breakfast or afternoon coffee breaks.

A round bundt cake with a thick layer of white icing drizzled unevenly over the top, allowing the golden brown color of the cake to show between the drips. The cake has a rough texture with crumbly bits scattered on the surface and plate. It sits on a white plate with a patterned edge, placed on a white marbled surface. The center of the cake is hollow, typical for bundt cakes, and the cake looks moist and dense. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sourdough discard
1 cup all-purpose flour

¾ cup granulated sugar
2 tsp baking powder

2 tsp ground cinnamon
2 large eggs

1 tsp vanilla extract
½ tsp salt
½ cup melted unsalted butter

Optional: toppings such as nuts or streusel

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan to prevent sticking.
Step 2: In a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until evenly combined.

Step 3: Make a well in the center of the dry ingredients and add the melted butter, eggs, sourdough discard, and vanilla extract. Stir gently until just combined without overmixing.
Step 4: If you like, prepare your toppings by mixing nuts or streusel with a bit of cinnamon and sugar for extra flavor and crunch.
Step 5: Pour the batter into the prepared pan, smoothing the top evenly. Sprinkle your chosen toppings if using.

Step 6: Bake for 30–35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or allow to cool completely for best texture.

Tips & Variations

For a richer flavor, toast your nuts before adding them to the topping mixture.

Swap out all-purpose flour for whole wheat flour for a nuttier texture.
Add a handful of raisins or chocolate chips to the batter for extra sweetness.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat slices gently in the microwave or oven before serving.