Busy mornings need cake that uses discard smartly today friend. I stir crumbs fast before my picky critic wakes up. Husband wants seconds already because apparently breakfast means bounty now. Coffee sneaks into every bite like helpful survival glitter here. Bake it golden and enjoy smugly nope wait need ten
Tender crumb and cinnamon swirls hide yesterdays starter beautifully inside. Mix batter quickly then scatter buttery topping everywhere generously please. Bake until center springs back and edges flirt brown nicely. Serve warm with coffee while pretending dishes cleaned themselves overnight. Freeze slices tightly for emergencies known as weekdays before noon
Sourdough Discard Coffee Cake Recipe
This cozy coffee cake turns leftover sourdough discard into a tender breakfast treat with cinnamon streusel and zero waste guilt. Mix fast, bake golden, and watch everyone suddenly appear in the kitchen.
Equipment
- Mixing bowl
- whisk
- 8×8 Baking Pan
- Measuring cups
- Spatula,
- Cooling rack
- oven
Ingredients
Cake Batter
- 1 cup sourdough discard room temperature
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/3 cup melted butter
- 1 large egg
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Streusel Topping
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 tsp cinnamon
- 1/4 cup cold butter cubed
Glaze Optional
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350°F. Grease and line an 8×8 pan for easy lifting later.
- Whisk discard, milk, melted butter, egg, sugar, and vanilla until smooth and glossy.
- Fold in flour, baking powder, baking soda, and salt just until no dry spots remain. Do not overmix.
- Rub brown sugar, flour, cinnamon, and cold butter together until clumps form like damp sand.
- Spread batter in pan. Scatter streusel evenly over top, covering corners so nobody riots.
- Bake 32 to 35 minutes until center springs back and a tester comes out with moist crumbs.
- Cool 15 minutes. Drizzle glaze if using. Slice when warm for soft pieces or fully cool for cleaner cuts.
Notes
For a softer cake, pull it when the center barely sets. For crisper edges, bake a few extra minutes. Chill slices before wrapping to freeze without condensation. If topping slides, press lightly into batter before baking. Swap nuts, chocolate chips, apples, or berries for new flavors. Store covered two days at room temperature or five days chilled.
