Coffee cake is a most delicious way to gather around the table in the morning. Try this Sourdough Coffee Cake recipe for a tangy twist on this favorite treat. It’s simple to whip up, bakes in a short amount of time, and is perfect for a delicious weekend breakfast!
Coffee cake is one of our staple dishes, especially this sourdough coffee cake recipe. It’s easy for me to whip up and pop in the oven and everyone loves it. I scramble some eggs or make smoothies to serve on the side and we have a tasty breakfast any day of the week.
I’m always looking for new, favorite ways to use up leftover sourdough starter and using it in the original recipe of our coffee cake adds a delicious flavor. It’s ok if it’s not active and bubbly for this recipe. The baking powder will add the lift so using starter discard is perfectly fine.
New to sourdough baking? This is a great sourdough discard recipe to practice with and use up your extra starter while you’re feeding it to get it active for sourdough bread making. Check out these posts to read about sourdough frequently asked questions and how to care for a starter.
This sourdough coffee cake recipe doesn’t take long to mix up or bake. Treat your family this weekend or any morning to this fluffy dish and serve it with your other breakfast favorites for a hearty meal.
Ingredients for Sourdough Coffee Cake Recipe
- Sourdough Starter- Because the recipe includes baking powder, your starter doesn’t need to be active. This is a great way to use extra starter or discard.
- Milk- We always use whole milk.
- Egg- I love to bake with duck eggs, you can read all about them in this post. A chicken egg works too though!
- Sugar- I try to use raw honey from our bees in place of white sugar when I bake. You can use your favorite sugar in this recipe.
- Butter- Unsalted and softened. Try making your own butter, here’s an easy recipe!
- All-Purpose Flour
- Baking Powder
- Brown Sugar
- Ground Cinnamon
Tools You Will Need
- Electric Mixer- This will make the process faster but is optional. You can mix the batter by hand in a large bowl instead.
- Measuring cups and spoons
- Medium mixing bowl- A separate bowl for mixing the crumble topping.
- 8 by 8 inch square pan- An 11 by 7 inch dish works as well. Double the recipe and bake in a 9 by 13 inch dish to feed a group!
How to Make Sourdough Coffee Cake
Preheat your oven to 425 degrees F. Use butter to generously grease the baking dish and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl to mix by hand) cream the butter on high.
Add in the sugar while the mixer is running on medium speed and mix well with the butter.
Turn the mixer off and scrape the sides of the bowl. Add the egg, milk, and sourdough starter. Turn the mixer on medium speed and mix well for a minute or two.
Turn the mixer to low speed and add in the salt, baking powder, and flour to the wet ingredients and continue mixing until combined, just another minute or two. It will have the consistency of a thick pancake batter.
Scrape the batter into the prepared pan and spread out evenly.
In the medium bowl, mix together the melted butter, brown sugar, and ground cinnamon for the crumb topping.
Use your fingers to sprinkle and spread the topping around all over the top of the batter.
Bake for about 20 to 25 minutes or until a knife or cake tester inserted into the center of the coffee cake comes out clean. If the topping starts to brown too quickly, gently lay a piece of foil over the top of the dish and continue to bake.
Allow to cool on a wire rack for a few minutes before slicing.
Store leftover coffee cake in an airtight container at room temperature for up to three days.
How to Serve Sourdough Coffee Cake
Coffee cake has long been a favorite at breakfast tables and no wonder, it’s so delicious! Although just fine on it’s own, coffee cake is best when served alongside other breakfast favorites including:
- Eggs- try our favorite way to cook eggs, Cream Eggs!
- Fresh fruit
- Meat- bacon, sliced ham, or sausage
Coffee cake can be part of a hearty breakfast or brunch with one or more dishes served along with it.
This is also a great recipe to take to a pot luck or group breakfast. It can easily be doubled and baked in a 9 by 13 inch dish.
Don’t want to be in a rush in the morning? You can prep this recipe ahead of time for the next day! Have it ready to pop into the oven while your family is getting ready for church on Sunday morning or other activities.
Simply mix up the batter and spread in the dish, cover, and refrigerate. Mix up the streusel topping but don’t put it on yet, store in an airtight container in the fridge. When ready to bake, uncover the batter and sprinkle the topping on. Bake as in the recipe and enjoy!
I hope you enjoy this sourdough discard coffee cake recipe as much as our family does!
Sourdough Coffee Cake
- Stand mixer Optional, can mix by hand
- Measuring cups and spoons
- Mixing bowl and spoon
- 8 by 8 inch baking dish
- 1/4 cup Butter, softened
- 1/3 cup Sugar
- 1 Egg
- 2/3 cup Sourdough starter
- 1/3 cup Milk
- 1 1/3 cup All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 tbsp Butter, melted
- 1/2 cup Brown sugar
- 1 tsp Ground cinnamon
- Preheat oven to 425 degrees F. Generously grease baking dish with butter.
- In a stand mixer fitted with the paddle attachment (or in a large mixing bowl to mix by hand) cream the butter on high speed.
- Slowly pour in the sugar and mix well until fluffy.
- Turn the mixer off and scrape the sides of the bowl. Add in the egg, milk, and sourdough starter.
- Mix on medium speed until well combined.
- Turn the mixer on low and add in the baking powder, salt, and flour. Mix until well combined.
- Scrape the batter into the baking dish and use a spatula to spread out evenly.
- In a small bowl, combine the melted butter, brown sugar, and ground cinnamon until crumbly. Use your fingers to sprinkle it evenly all over the top of the batter.
- Bake for about 25 minutes, or until a knife inserted into the center comes out clean. If the topping starts to get too brown, gently lay a piece of foil on top of the dish for the remainder of the cooking time.
- Cool on a wire rack for a few minutes before cutting and serving.