Sourdough Coffee Cake Recipe

Sourdough coffee cake is a sweet treat that blends a slight tang from a sourdough starter with a soft crumb and a pleasant topping of cinnamon sugar. This baked delight can brighten your morning or sweeten your evening. It offers a wonderful way to use extra sourdough starter, reducing waste and crafting a cake that tastes homemade. When you share a warm slice with friends, you create a sense of comfort and cheer around the table.

In this recipe, I will guide you step by step, helping you prepare each component with confidence. You will learn about common substitutions, how to handle the batter, and ways to store leftover slices. By following these instructions, you will produce a moist cake that holds a delicate balance of sweetness and spice.

You can enjoy sourdough coffee cake with a cup of tea or coffee. You can also bring it to casual gatherings. The gentle flavor of sourdough pairs well with the cozy taste of cinnamon. Each bite has the perfect amount of sweetness and moisture. By the end of this article, you will feel excited to try your hand at baking, even if you are new to sourdough.

Why You’ll Love This Recipe

A Tasty Way to Use Extra Starter

If you keep a sourdough starter at home, you know how it can accumulate over time. Instead of discarding starter, you can use it in a simple coffee cake. This recipe puts your extra starter to good use.

Soft and Sweet Cinnamon Notes

A well-made coffee cake should be fluffy. The crumb should melt in your mouth. Cinnamon adds a warm layer of spice that complements the tang of sourdough. This contrast of flavors makes each bite interesting and pleasant.

Simple Steps for Baking Success

Even if you feel cautious about baking with sourdough, you will find these instructions clear and friendly. Each step helps you move from mixing the batter to preparing the topping. You will gain confidence along the way.

Flexible for Different Tastes

You can adjust the sweetness or add toppings based on your preference. This recipe allows you to customize. You can include nuts, fruits, or a drizzle of icing. You can also use different flour types for a unique texture.

Great for Sharing

The size of this coffee cake suits family gatherings or small events. Share warm slices with guests, and you will see smiles around the table. The aroma alone is welcoming and makes everyone eager to taste a slice.

Ingredients

Below is a detailed list of the ingredients you will need for this sourdough coffee cake recipe. I have included notes and possible substitutions to help you tailor the recipe to your preferences or dietary needs.

1. All-Purpose Flour (3 cups)
   • Use a high-quality brand for the best crumb.
   • You can swap some of it with whole wheat flour (up to 1 cup) if you want a heartier texture.
2. Granulated Sugar (1 cup for the batter + ½ cup for the topping)
   • White sugar provides sweetness and structure.
   • If you prefer a less sweet cake, reduce the sugar by a few tablespoons.
3. Brown Sugar (¼ cup for the topping)
   • Contributes a rich, caramel-like flavor to the topping.
   • You can use light or dark brown sugar, based on what you have on hand.
4. Sourdough Starter (1 cup, unfed or discard)
   • This adds the signature tang and moisture.
   • If your starter is very thick, thin it slightly with a bit of water before measuring.
5. Baking Powder (2 teaspoons)
   • Helps the cake rise.
   • Ensure it is fresh to achieve a soft, airy texture.
6. Baking Soda (½ teaspoon)
   • Works with the acidic sourdough starter to give an extra lift.
   • This step helps the cake bake evenly.
7. Salt (½ teaspoon)
   • Balances the sweetness.
   • Essential for flavor.
8. Butter (½ cup or 1 stick, softened, plus 4 tablespoons melted for the topping)
   • Adds richness to the batter.
   • The extra melted butter goes in the cinnamon-sugar topping.
   • If you avoid dairy, you can try using margarine or a plant-based butter alternative.
9. Eggs (2 large)
   • Provide structure.
   • If you need an egg-free version, look into using a flax egg or applesauce. The texture might change, but it can still work.
10. Whole Milk (1 cup)
    • Helps the batter come together with a moist crumb.
    • You can swap in non-dairy milk like almond milk or soy milk if desired.
11. Ground Cinnamon (2 teaspoons for the topping + 1 teaspoon for the batter, optional)
    • The main spice that defines coffee cake.
    • You can adjust the amount based on your personal taste.
12. Vanilla Extract (1 teaspoon)
    • Adds a pleasant aroma that pairs well with sourdough.
    • Use pure vanilla extract for a natural flavor.
13. Optional Extras
    • Chopped Nuts (½ cup): Walnuts or pecans add crunch.
    • Dried Fruit (½ cup): Raisins or dried cranberries can add a burst of sweetness.

With these ingredients ready, you will be set to create a delicious sourdough coffee cake. Organizing them before starting ensures a smooth baking session.

How to Make Sourdough Coffee Cake

In this section, I will guide you step by step through the process of preparing your batter, layering the topping, and baking your cake. I have included helpful hints to make each stage fun and simple.

Step 1: Preheat the Oven and Prepare the Pan

1. Adjust your oven rack to the middle position.
2. Preheat the oven to 350°F (175°C).
3. Grease a 9×13-inch baking dish or a round 9-inch springform pan. You can use butter or a non-stick spray. This prevents the cake from sticking later.

Step 2: Cream the Butter and Sugar

1. Place the softened butter (½ cup) in a large mixing bowl.
2. Add 1 cup of granulated sugar.
3. Beat with a hand mixer (or stand mixer) until the mixture is fluffy. This usually takes 2 to 3 minutes.
4. Scrape down the sides of the bowl so everything is well combined.

Tip: Creaming the butter and sugar correctly helps incorporate air, leading to a lighter crumb.

Step 3: Add Eggs and Vanilla

1. Crack in the eggs, one at a time.
2. Blend well after each addition.
3. Stir in the vanilla extract (1 teaspoon).
4. Scrape the bowl again to ensure all ingredients mix thoroughly.

Tip: Room-temperature eggs combine more easily into the batter.

Step 4: Incorporate the Sourdough Starter

1. Add the sourdough starter (1 cup) to the butter-egg mixture.
2. Mix on low speed until just combined.
3. Stop mixing when the starter is dispersed.

Tip: If your starter is thick, stir it well before adding. You can thin it slightly with milk if needed.

Step 5: Combine Dry Ingredients Separately

1. In a medium bowl, whisk together flour (3 cups), baking powder (2 teaspoons), baking soda (½ teaspoon), and salt (½ teaspoon).
2. If you plan to add 1 teaspoon of cinnamon to the batter, you can whisk it in now.
3. Set this bowl aside until you are ready to mix everything together.

Step 6: Alternate Adding Dry Ingredients and Milk

1. With the mixer on low, add about one-third of the flour mixture.
2. Pour in about half the milk (½ cup).
3. Add another one-third of the flour mixture.
4. Pour in the remaining half of the milk (another ½ cup).
5. Finally, add the last portion of flour.
6. Mix just until you see no more streaks of flour. Over-mixing can lead to a dense cake, so stop when everything looks combined.

Tip: Scrape down the bowl a few times during this step to prevent lumps.

Step 7: Prepare the Cinnamon-Sugar Topping

1. In a small bowl, combine ½ cup of granulated sugar, ¼ cup of brown sugar, 2 teaspoons of cinnamon, and 4 tablespoons of melted butter.
2. Stir well with a fork until you have a crumbly texture.
3. If you like nuts, fold in ½ cup of chopped walnuts or pecans.

Step 8: Assemble the Cake

1. Pour half of the batter into your greased pan.
2. Sprinkle half of the cinnamon-sugar topping over the batter.
3. Carefully pour the remaining batter over that layer.
4. Top with the rest of the cinnamon-sugar mix, spreading it evenly.
5. Use a butter knife to gently swirl the topping into the batter. This creates a marbled look in your coffee cake.

Step 9: Bake

1. Place the pan in the preheated oven on the middle rack.
2. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
3. Avoid opening the oven too often, as this can affect the rise.

Tip: If the top seems to brown too quickly, you can cover the cake loosely with aluminum foil in the last 5 minutes.

Step 10: Cool and Slice

1. Remove the cake from the oven.
2. Let it rest in the pan for about 10 minutes. This helps the structure firm up.
3. Transfer it to a cooling rack if you used a springform pan. If you used a 9×13-inch dish, you can serve the cake straight from the pan.
4. Slice and enjoy a warm piece, or let it cool completely.

By following these steps, you will have a coffee cake that looks and smells enticing. The swirl of cinnamon sugar gives each piece a lovely appearance, and the crumb stays soft from the sourdough starter.

Serving and Storage Tips

Serving

• Warm with Coffee or Tea: A slice is perfect with a hot drink in the morning. The sweetness pairs nicely with coffee, tea, or even a warm glass of milk.
• Add a Dusting of Powdered Sugar: For a light finish, use a sifter to dust powdered sugar on top. This offers a simple yet pretty garnish.
• Creamy Drizzle: For a more dessert-like approach, drizzle a simple icing made from powdered sugar and a bit of milk or cream.

Storage

• Room Temperature: Store leftovers in an airtight container for up to 3 days. The cake stays moist if you keep it sealed well.
• Refrigeration: If you live in a warm climate, you can refrigerate your cake, but wrap it well to prevent it from drying out.
• Freezing: For longer storage, wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or in the microwave. For tips on freezing and thawing cakes to retain freshness, check out this comprehensive freezing guide here.

Reheating

• Oven Method: Preheat your oven to 300°F (150°C). Warm slices for about 10 minutes. This revives the crumb and topping.
• Microwave Method: Heat individual pieces on a microwave-safe plate in 15-second bursts. Keep an eye on it, as over-heating can make the texture rubbery.

For reheating without drying out, see this article on reheating baked goods here.

Helpful Notes

Sourdough Starter Tips

• Discard vs. Active Starter: This recipe works best with unfed starter, which some call “discard.” But you can use active starter if that is what you have on hand. The slight tang from the starter shines through either way.
• Starter Consistency: Some starters are thick, while others pour easily. Adjust the milk slightly if your starter is dense. You want the batter to be thick yet spreadable.

Possible Variations

• Fruit-Filled: Add small diced apples or sliced peaches to the batter for a fruity twist.
• Chocolate Option: Mix ½ cup of chocolate chips into the batter. The sourdough tang pairs with chocolate surprisingly well.
• Nut-Free: If you do not want nuts, simply skip them in the topping. You can add shredded coconut or seeds if you need extra texture.

Baking Pan Choices

• Round vs. Rectangular: A 9×13-inch dish produces a coffee-cake style square. A 9-inch round springform pan gives a taller, more classic cake shape. Check the cake around the 30-minute mark if you use a smaller pan, as baking times can vary.
• Baking Time Adjustments: Every oven can differ slightly, so keep an eye on your cake during the last few minutes of baking.

Making It Ahead

• Overnight Batter: Some people like to let the batter rest overnight in the refrigerator to develop more tang. If you do this, bring the batter to room temperature before baking. You may need to add 5 extra minutes to the total baking time.
• Double the Batch: You can double this recipe if you want extra cake. Just use a larger pan (or two pans) and keep an eye on the baking time.

Gluten-Free Option

• Gluten-Free Flour Blend: Replace the all-purpose flour with a reliable gluten-free flour blend that is suitable for baking. The texture might differ, but the sourdough starter can still provide lift.
• Starter Concerns: Make sure you use a gluten-free sourdough starter. If you have a standard starter, it is not suitable for gluten-free diets.

Mistakes to Avoid

• Overmixing: Stirring too much can cause a dense crumb. Mix until just combined.
• Using Old Leavening Agents: Fresh baking powder and baking soda ensure the best rise. If you are unsure how old your supply is, replace it.
• Forgetting to Grease Your Pan: Stuck cake can ruin the presentation. Always grease or line your pan.

Conclusion

Sourdough coffee cake is a delightful way to celebrate the tangy depth of sourdough in a sweet context. Each slice combines a soft crumb, a swirl of cinnamon-sugar, and the subtle flavor of a starter. By following the detailed instructions in this recipe, you can craft a baked treat that pleases friends and family.

Feel free to adapt the recipe to suit your own tastes. You can try different toppings, add fruit, or adjust the sweetness. This flexibility makes the cake easy to enjoy in many ways. Remember to serve it warm for the best aroma, and store leftovers properly to keep the crumb moist.

If you bake this sourdough coffee cake, I would love to know how it turns out. Sharing your own twist or tips might inspire others to experiment as well. Whether you are a new sourdough baker or a seasoned enthusiast, this cake can bring joy to your kitchen.

Enjoy your sourdough coffee cake! Feel free to savor a slice with a hot beverage or serve it to guests during a cozy gathering. It is simple to prepare, delicious to eat, and sure to become a favorite in your home.

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Sourdough Coffee Cake Recipe

Rebecca Blumer

Transform your sourdough discard into a scrumptious coffee cake! Follow our step-by-step guide for a moist, cinnamon-kissed bake. Start baking today!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 Slices

Calories 280 kcal

Ingredients

  

For the Batter:

• 3 cups All-Purpose Flour
• Optional: Substitute 1 cup with whole wheat flour for a heartier texture.
• 1 cup Granulated Sugar
• ½ cup Butter softened
• 1 cup Sourdough Starter unfed or discard
• 2 large Eggs room temperature
• 1 teaspoon Vanilla Extract
• 1 cup Whole Milk or non-dairy milk alternative
• 2 teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt

For the Cinnamon-Sugar Topping:

• ½ cup Granulated Sugar
• ¼ cup Brown Sugar
• 2 teaspoons Ground Cinnamon
• 4 tablespoons Butter melted
• Optional: ½ cup Chopped Nuts walnuts or pecans

Optional Add-Ins:

• Chopped Fruit: ½ cup e.g., diced apples or berries
• Chocolate Chips: ½ cup

Instructions

 

Step 1: Preheat the Oven and Prepare the Pan

• Adjust your oven rack to the middle position.
• Preheat the oven to 350°F (175°C).
• Grease a 9×13-inch baking dish or a round 9-inch springform pan. You can use butter or a non-stick spray. This prevents the cake from sticking later.

Step 2: Cream the Butter and Sugar

• Place the softened butter (½ cup) in a large mixing bowl.
• Add 1 cup of granulated sugar.
• Beat with a hand mixer (or stand mixer) until the mixture is fluffy. This usually takes 2 to 3 minutes.
• Scrape down the sides of the bowl so everything is well combined.
• Tip: Creaming the butter and sugar correctly helps incorporate air, leading to a lighter crumb.

Step 3: Add Eggs and Vanilla

• Crack in the eggs, one at a time.
• Blend well after each addition.
• Stir in the vanilla extract (1 teaspoon).
• Scrape the bowl again to ensure all ingredients mix thoroughly.
• Tip: Room-temperature eggs combine more easily into the batter.

Step 4: Incorporate the Sourdough Starter

• Add the sourdough starter (1 cup) to the butter-egg mixture.
• Mix on low speed until just combined.
• Stop mixing when the starter is dispersed.
• Tip: If your starter is thick, stir it well before adding. You can thin it slightly with milk if needed.

Step 5: Combine Dry Ingredients Separately

• In a medium bowl, whisk together flour (3 cups), baking powder (2 teaspoons), baking soda (½ teaspoon), and salt (½ teaspoon).
• If you plan to add 1 teaspoon of cinnamon to the batter, you can whisk it in now.
• Set this bowl aside until you are ready to mix everything together.

Step 6: Alternate Adding Dry Ingredients and Milk

• With the mixer on low, add about one-third of the flour mixture.
• Pour in about half the milk (½ cup).
• Add another one-third of the flour mixture.
• Pour in the remaining half of the milk (another ½ cup).
• Finally, add the last portion of flour.
• Mix just until you see no more streaks of flour. Over-mixing can lead to a dense cake, so stop when everything looks combined.
• Tip: Scrape down the bowl a few times during this step to prevent lumps.

Step 7: Prepare the Cinnamon-Sugar Topping

• In a small bowl, combine ½ cup of granulated sugar, ¼ cup of brown sugar, 2 teaspoons of cinnamon, and 4 tablespoons of melted butter.
• Stir well with a fork until you have a crumbly texture.
• If you like nuts, fold in ½ cup of chopped walnuts or pecans.

Step 8: Assemble the Cake

• Pour half of the batter into your greased pan.
• Sprinkle half of the cinnamon-sugar topping over the batter.
• Carefully pour the remaining batter over that layer.
• Top with the rest of the cinnamon-sugar mix, spreading it evenly.
• Use a butter knife to gently swirl the topping into the batter. This creates a marbled look in your coffee cake.

Step 9: Bake

• Place the pan in the preheated oven on the middle rack.
• Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Avoid opening the oven too often, as this can affect the rise.
• Tip: If the top seems to brown too quickly, you can cover the cake loosely with aluminum foil in the last 5 minutes.

Step 10: Cool and Slice

• Remove the cake from the oven.
• Let it rest in the pan for about 10 minutes. This helps the structure firm up.
• Transfer it to a cooling rack if you used a springform pan. If you used a 9×13-inch dish, you can serve the cake straight from the pan.
• Slice and enjoy a warm piece, or let it cool completely.

Notes

Nutrition Information (Per Serving)

• Calories: 280
• Fat: 12g
• Protein: 5g
• Carbohydrates: 38g
• Saturated Fat: 7g
• Fiber: 1g
• Sugar: 20g
• Cholesterol: 55mg
• Sodium: 180mg

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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