Cinnamon Crumb Sourdough Discard Coffee Cake
There’s something magical about a coffee cake that’s tender, buttery, and loaded with cinnamon crumble. This cinnamon crumb sourdough discard coffee cake transforms your leftover starter into a bakery-worthy treat that’s perfect for lazy weekend mornings or afternoon coffee breaks.
Using sourdough discard adds subtle tang and extra moisture to the cake, while the generous cinnamon crumb topping creates that irresistible sweet-spiced contrast. You don’t need an active starter—unfed discard works beautifully here, making this recipe both delicious and sustainable.
Whether you’re new to baking with discard or a sourdough veteran, this coffee cake is foolproof and endlessly adaptable. Let’s dive into why this recipe deserves a permanent spot in your baking rotation.
Why You’ll Love This Recipe
This coffee cake checks every box: it’s simple to make, uses ingredients you likely have on hand, and delivers that perfect crumbly-topped texture everyone craves. The sourdough discard adds depth without any sour flavor, just extra tenderness and a slight complexity that makes people ask, “What’s your secret?”
The crumb topping is outrageously good—thick, buttery, and cinnamon-packed. It forms a sweet crust on top that contrasts beautifully with the soft, moist cake underneath. You get that satisfying crunch in every bite.
Best of all, this recipe is forgiving and beginner-friendly. No fancy techniques required, just mix, top, and bake. It stays moist for days (if it lasts that long) and freezes beautifully for make-ahead brunches.
Key Ingredients
For the crumb topping:
For the cake:
How to Make the Perfect Crumb Topping
The secret to an amazing crumb topping is keeping your butter cold and working quickly. Mix the flour, brown sugar, cinnamon, and salt in a bowl, then cut in cold butter cubes using a fork or pastry cutter. You want pea-sized pieces that will clump together when squeezed.
Don’t overwork the mixture—it should look shaggy with visible butter chunks. Some bakers like to chill the finished crumb for 10 minutes before sprinkling it on the cake, which helps create even bigger, more dramatic crumbles.
Make the topping first and set it aside while you prepare the batter. This way it stays cold and you can generously pile it on top without rushing.
Read More: The Ultimate Cinnamon Crunch Cake Recipe
Cinnamon Crumb Sourdough Discard Coffee Cake
Course: Dessert, SnackCuisine: AmericanDifficulty: Easy9
15
minutes45
1
hourA tender, moist coffee cake made with sourdough discard and topped with an irresistible cinnamon crumb layer. Perfect for breakfast or dessert.
Ingredients
- For the Crumb Topping:
1 cup (120g) all-purpose flour
½ cup (100g) packed brown sugar
1½ teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons (85g) cold unsalted butter, cubed
- For the Cake:
1 cup (240g) unfed sourdough discard
½ cup (115g) unsalted butter, melted and slightly cooled
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (120g) sour cream or full-fat Greek yogurt
1¾ cups (210g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
Directions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper, leaving overhang on two sides for easy removal.
- Make crumb topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or fork to work butter into dry ingredients until mixture resembles coarse crumbs with pea-sized pieces. Refrigerate while preparing batter.
- Mix wet ingredients: In a large bowl, whisk together sourdough discard, melted butter, sugar, eggs, vanilla, and sour cream until smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Make the batter: Gently fold dry ingredients into wet ingredients using a spatula until just combined. Don’t overmix—a few lumps are fine. The batter will be thick.
- Assemble: Spread batter evenly into prepared pan. Sprinkle crumb topping generously over the entire surface, using all of it.
- Bake: Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, tent with foil during the last 10 minutes.
- Cool: Let cake cool in pan on a wire rack for at least 15 minutes before lifting out using the parchment overhang. Slice and serve warm or at room temperature.
Notes
- Sourdough Discard: Use unfed (inactive) discard straight from the fridge. If you don’t have discard, substitute with ½ cup buttermilk + ½ cup all-purpose flour.
Pan Size: A 9-inch round cake pan also works perfectly. Baking time remains the same.
Make Ahead: Bake the day before and store covered at room temperature. Reheat individual slices in the microwave for 15-20 seconds.
Freezing: Wrap cooled slices individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave from frozen.
Extra Crumb: Love crumb? Make 1.5x the topping recipe for an extra-thick layer.
| Nutrient | Per Serving |
|---|---|
| Calories | 326 kcal |
| Total Fat | 15.4 g |
| Sugars | 22.9 g |
| Protein | 4.7 g |
| Dietary Fiber | 1.6 g |
Baking with Sourdough Discard
Your sourdough discard can come straight from the fridge—no need to warm it or feed it first. This recipe is designed for inactive discard, which means you can use that jar that’s been sitting in your fridge for up to a week.
The discard adds a subtle complexity and keeps the cake tender and moist for days. If you don’t taste it, you’d never know there’s sourdough in here—it’s not tangy or sour at all, just perfectly balanced and delicious.
If you don’t have discard on hand, you can substitute with equal parts flour and buttermilk (½ cup of each), though you’ll miss out on that special depth of flavor that sourdough brings.
Step-by-Step Instructions
Prep your pan: Grease a 9×9-inch square baking pan or 9-inch round pan with butter and line with parchment paper. Preheat your oven to 350°F.
Make the crumb topping: Combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs. Set aside or refrigerate while you make the batter.
Mix the batter: Whisk together sourdough discard, melted butter, sugar, eggs, vanilla, and sour cream until smooth. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Gently fold dry ingredients into wet until just combined—don’t overmix.
Assemble and bake: Pour batter into prepared pan and spread evenly. Generously sprinkle crumb topping over the entire surface. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool and serve: Let the cake cool in the pan for 15 minutes before slicing. Serve warm or at room temperature with coffee or tea.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, but discard works best here since this isn’t a naturally leavened recipe. Active starter will give similar results, though the cake may have a slightly more pronounced tang. Either way, the baking powder and soda provide the rise, not the starter’s fermentation.
Why is my crumb topping not crumbly?
The butter needs to be cold when you work it into the flour mixture. If your butter is too soft or melted, the topping will melt into the cake instead of staying crumbly. Cut butter into cubes and chill the finished topping for 10 minutes before using if your kitchen is warm.
How do I store leftover coffee cake?
Cover tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to one week if your kitchen is very warm. The cake actually stays incredibly moist and is delicious cold, at room temperature, or gently reheated.
