Sourdough Discard Coffee Cake
This Sourdough Discard Coffee Cake is a delightful blend of flavors and textures, perfect for any occasion and a great way to utilize leftover sourdough starter.
Ingredients
For the cake batter
- 1 cup light brown sugar adds moisture and sweetness
- 6 tablespoons butter, softened adds richness and moisture
- 2 large eggs binds ingredients together
- 2 teaspoons vanilla extract adds flavor complexity
- ½ cup Greek yogurt (or sour cream) provides moisture and tang
- ½ cup sourdough starter discard adds flavor and moisture
- 1 cup milk dilutes batter consistency
- 1 teaspoon salt balances sweetness
- 2 teaspoons baking powder leavening agent for rise
- 2 cups all-purpose flour forms the base structure
For the cinnamon-sugar topping
- 2 teaspoons ground cinnamon provides warm, spicy flavor
- 1/4 cup light brown sugar sweetens the topping
- 1 tablespoon all-purpose flour used for the topping
For additional sweetness
- ½ cup cane sugar balance of sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your baking pan with butter or line it with parchment paper.
- In a mixing bowl, combine 1 cup of light brown sugar and 2 teaspoons of ground cinnamon. Set aside.
Batter Preparation
- In a separate bowl, cream together 6 tablespoons of softened butter until light and fluffy. Add ½ cup of light brown sugar and ½ cup of cane sugar; beat until well combined.
- Add in 2 large eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in 2 teaspoons of vanilla extract.
- Mix in ½ cup of Greek yogurt (or sour cream) and ½ cup of sourdough starter discard along with 1 cup of milk, stirring gently.
- In another bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of baking powder. Gradually fold into the wet ingredients until combined.
Assembling the Cake
- Pour half of the batter into the prepared pan and smooth it out. Sprinkle half of the cinnamon-sugar mixture on top.
- Add remaining batter over the cinnamon-sugar layer and sprinkle with the remaining mixture.
Baking
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Serving
- Serve warm or at room temperature, plain or with coffee.
Notes
For best results, use room temperature ingredients and don’t overmix the batter. Store leftovers in an airtight container.