A good sourdough coffee cake should do one job well: give you something soft, buttery and a little bit special to have alongside your coffee, without demanding much of you first thing in the morning. This one uses sourdough discard instead of an active starter, so there's no feeding, no waiting for a rise, just a proper streusel-topped bake you can have in the oven within twenty minutes of deciding you want it.
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I built this one after testing my way through a stack of American coffee cake recipes, using Sally's Baking Addiction's and Preppy Kitchen's sour cream coffee cake as my two main references, then adapting the ratios to work with a genuinely generous amount of discard rather than a token spoonful. The result keeps the tender, sour cream cake base those recipes do so well, with a proper sourdough tang running quietly underneath.
Recipe Highlights
TASTE: Buttery and gently spiced, with a soft tang from the discard sitting underneath the cinnamon.
WHAT'S SPECIAL: A proper ribbon of cinnamon swirl through the middle, not just a scattering, plus a streusel topping generous enough to earn its place in the name.
THE BEST BIT: The cake batter itself is deliberately not that sweet, so the icing drizzle on top is a genuine finishing touch rather than doing damage control on a bland crumb.
Coffee Cake With No Coffee?
If you're in the UK, "coffee cake" can throw you the first time you make one. There's no coffee in this cake. It's a classic American bake designed to be eaten with coffee rather than flavoured by it, closer in spirit to a cinnamon bun than to a coffee-and-walnut sponge.
What you're actually getting is a soft, buttery base, a thick cinnamon swirl running through the centre, and a crumbly streusel topping piled on top. It's built around texture and comfort rather than a big, showy flavour, which is exactly why it works so well with a strong cup of coffee rather than competing with it.
Why Sourdough Discard Works Here
This isn't a fermented sourdough bake, and the discard isn't doing any leavening work. That job belongs entirely to the baking powder and bicarbonate of soda in the batter. This means the discard can be cold, completely inactive and straight from the fridge. No bubbles, no float test, none of that.
What the discard does contribute is flavour and moisture: a gentle tang that balances the sweetness of the streusel and swirl, and extra liquid that keeps the crumb soft rather than dry. The bicarbonate of soda also reacts a little with the discard's natural acidity as the cake bakes, which gives the crumb a slightly softer, more tender texture than a straightforward baking powder-only batter would.
Ingredient Notes
- Unsalted butter. Softened, room temperature butter creams properly with the sugar for the cake batter, while cold, cubed butter is what gives the streusel its craggy, crumbly texture. Don't swap the two states around, it matters more than it sounds like it should.
- Granulated and light brown sugar. The batter uses both for balance, granulated for sweetness and light brown sugar for a bit of depth. The streusel and cinnamon swirl lean more heavily on brown sugar, which is where most of this cake's sweetness actually lives, not in the batter itself.
- Soured cream. This is doing real work, not just adding moisture. The acidity in soured cream gently breaks down some of the flour's gluten structure as it mixes in, which is what keeps this cake tender rather than tough. Full-fat Greek yoghurt works as a substitute if that's what you have.
- Sourdough discard. Unfed, 100% hydration discard, used cold and straight from the jar. See the section above for why it doesn't need to be active.
- Plain flour, baking powder and bicarbonate of soda. Plain flour (all-purpose flour) gives the cake its structure, while the baking powder and bicarbonate of soda work together for lift, the bicarb doing extra duty reacting against the discard's acidity, as mentioned above.
- Eggs. Room temperature large eggs bind the batter and help build a soft, even crumb. Cold eggs straight from the fridge can make the butter mixture seize slightly, so give them ten minutes out of the fridge before you start.
- Vanilla extract. A background note that rounds out the cinnamon and streusel rather than competing with them.
- Cinnamon swirl and streusel. Both include a small amount of flour mixed in with the sugar and cinnamon. This isn't a mistake or a typo you'll see repeated in other recipes, it's what stops the swirl and streusel sinking straight through the batter and landing in a gluey layer at the bottom of the pan.
- Icing (optional). A simple icing sugar and milk drizzle. Because the cake itself isn't oversweet, the icing is there to add a finishing touch if you want one, not to rescue a bland bake.
Find the full ingredient quantities and instructions in the recipe card at the bottom of the post.
Step-By-Step Method
Make the streusel
1. In a small bowl, whisk together the flour, light brown sugar, granulated sugar, cinnamon and salt.
2. Rub in the cold, cubed butter with your fingertips (or work it in with a fork or pastry cutter) until you have a mix of coarse crumbs and pea-sized clumps.
3. Chill it in the fridge while you get on with the rest, it holds its shape better cold.
Make the cinnamon swirl
1. In a separate small bowl, stir together the brown sugar, cinnamon, flour and salt. Set aside.
Make the cake batter
1. Preheat your oven to 180°C (350°F). Grease a 9x9 inch (23x23cm) square pan and line it with parchment paper, leaving a couple of inches of overhang on two sides to lift the cake out later.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar and light brown sugar together for 2-3 minutes, until visibly paler, light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Add the soured cream and vanilla extract and beat again until just combined.
6. Switch to a spatula or a balloon whisk here rather than going back to the mixer. Fold in the sourdough discard by hand until smooth. You do not want to develop gluten. This is the one part of the batter that wants a gentle hand rather than a motor.
7. Add the flour mixture to the bowl and fold it in with the spatula just until no streaks of dry flour remain. The batter will be noticeably thick, more like a scoopable cake batter than a pourable one, that's exactly what you want, it's what holds the swirl and streusel in place instead of letting them sink.
Assemble and bake
1. Spread half of the batter into the prepared pan in an even layer, working right into the corners.
2. Scatter the cinnamon swirl mixture evenly over the batter, leaving a small border around the edge.
3. Dollop the remaining batter over the top in spoonfuls, then gently spread it to cover the cinnamon layer, working from the centre outwards. Dragging it back and forth will pull the cinnamon swirl up through the top layer and blur it.
4. Take the streusel out of the fridge and scatter it evenly over the top, starting at the edges and working in, pressing very lightly so it doesn't roll off as the cake rises.
5. Bake for 40-50 minutes, checking at the 35 minute mark. If the streusel is colouring too quickly, tent the pan loosely with foil for the rest of the bake. The cake is ready when the top is deep golden, the edges have pulled slightly away from the pan, and a skewer or toothpick inserted just off-centre comes out with only a few moist crumbs. Test slightly to one side of the middle rather than dead centre, the cinnamon swirl will always look a little wet on a toothpick even when the cake around it is fully baked.
6. Cool the cake in the pan on a wire rack for at least 30 minutes before lifting it out. It's worth the wait, the crumb is still setting and slicing too early will squash it.
Ice and serve
1. If using the icing, whisk the icing sugar, vanilla extract and milk together until smooth. Drizzle it over the cooled cake just before slicing.
Tips for Success
🧈 Bring everything to room temperature first. Butter, eggs, soured cream and discard all incorporate more smoothly at room temperature, and a cold ingredient hitting creamed butter can make the mixture split slightly instead of staying smooth.
✋ Fold in the discard by hand, not the mixer. Covered in the method above, but worth repeating here because it's the step most people skip without realising why it matters. A spatula and a bit of patience is all it needs.
🔍 Test the skewer off-centre. A toothpick pushed straight through the cinnamon swirl will almost always come out looking underdone, even in a fully baked cake. Move it slightly to one side before you trust the result.
🧊 Chill the streusel if your kitchen is warm. Soft streusel spreads instead of holding its crumbly shape in the oven. Ten minutes in the fridge before it goes on the cake makes a real difference.
🥄 Spread, don't drag. When you cover the cinnamon swirl with the remaining batter, go from the centre outwards in one motion rather than working it back and forth. This is what keeps the swirl as a clean ribbon rather than a smudge.
🔥 Tent with foil if the top browns fast. The streusel has enough sugar in it to colour well before the centre of the cake is done. A loose sheet of foil from the 30-35 minute mark solves this without you needing to guess at a lower oven temperature.
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Variations
- Add nuts. Chopped pecans or walnuts folded into the streusel add crunch and a slightly more grown-up flavour.
- Layer in extra spice. A pinch of nutmeg or cardamom alongside the cinnamon in the swirl and streusel gives a warmer, more complex spice profile without overpowering it.
- Try a melted butter streusel. Brown the butter first, let it cool slightly, then pour it over the dry streusel ingredients and mix into clumps with a fork instead of rubbing in cold butter. It gives a slightly different, more caramelised streusel texture, good if you want a change from the classic crumb.
Storage
Keep the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days if you'd rather it kept longer. It firms up a little by day two, a few seconds in the microwave brings the crumb straight back.
For longer storage, wrap the whole cake or individual slices tightly and freeze for up to 3 months. Thaw at room temperature, or warm gently, before serving. If you're planning to freeze it, hold off on the icing until after it's thawed.
More Sourdough Discard Cakes
If you enjoy this sourdough discard coffee cake, there are plenty of other delicious recipes to try using leftover sourdough starter, from simple loaf cakes to more indulgent bakes perfect for any occasion.
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Sourdough Discard Coffee Cake With Cinnamon Swirl
Equipment
- Stand mixer or electric handheld mixer
- Mixing bowls
- Wire rack
Ingredients
For the streusel topping:
- 90 g (⅔ cup, heaped) plain flour (all-purpose flour)
- 90 g (scant ½ cup, packed) light brown sugar
- 30 g (2 tablespoon) granulated sugar
- 1½ teaspoon ground cinnamon
- pinch of salt
- 85 g (6 tablespoon) cold unsalted butter, cubed
For the cinnamon swirl:
- 70 g (⅓ cup) light brown sugar
- 1½ teaspoon ground cinnamon
- 15 g (2 tablespoon) plain flour (all-purpose flour)
- Pinch of salt
For the cake:
- 180 g (1½ cups) plain flour (all-purpose flour)
- 1¼ teaspoon baking powder
- ¾ teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon fine salt
- 140 g (scant ⅔ cup) unsalted butter, softened
- 110 g (½ cup) granulated sugar
- 30 g (2 tablespoon) light brown sugar
- 2 large eggs room temperature
- 1½ teaspoon vanilla extract or vanilla bean paste
- 140 g (generous ½ cup) sour cream, room temperature
- 130 g (⅔ cup) sourdough discard, 100% hydration
For the icing drizzle (optional):
- 100 g (¾ cup + 2 tbsp) powdered sugar
- 1½-2 tablespoon milk
- ¼ teaspoon vanilla extract or vanilla bean paste
Instructions
Make the streusel
- In a small bowl, whisk together the flour, light brown sugar, granulated sugar, cinnamon and salt. Rub in the cold, cubed butter with your fingertips (or work it in with a fork or pastry cutter) until you have a mix of coarse crumbs and pea-sized clumps. Chill it in the fridge while you get on with the rest, it holds its shape better cold.
Make the streusel
- In a separate small bowl, stir together the brown sugar, cinnamon, flour and salt. Set aside.
Make the cake batter
- Preheat your oven to 180°C (350°F). Grease a 9x9 inch square pan and line it with parchment paper, leaving a couple of inches of overhang on two sides to lift the cake out later.
- In a large mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda and salt. Set aside.
- Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar and light brown sugar together for 2-3 minutes, until visibly paler, light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the soured cream and vanilla extract and beat again until just combined.
- Switch to a spatula here rather than going back to the mixer. Fold in the sourdough discard by hand until smooth. Discard still has some structure left over from its life as a starter, and mixing it in on a machine can develop what gluten is left, which toughens the crumb. This is the one part of the batter that wants a gentle hand rather than a motor.
- Add the flour mixture to the bowl and fold it in with the spatula just until no streaks of dry flour remain. The batter will be noticeably thick, more like a scoopable cake batter than a pourable one, that's exactly what you want, it's what holds the swirl and streusel in place instead of letting them sink.
Assemble and bake
- Spread half of the batter into the prepared pan in an even layer, working right into the corners.
- Scatter the cinnamon swirl mixture evenly over the batter, leaving a small border around the edge.
- Dollop the remaining batter over the top in spoonfuls, then gently spread it to cover the cinnamon layer, working from the centre outwards. Dragging it back and forth will pull the cinnamon swirl up through the top layer and blur it.
- Take the streusel out of the fridge and scatter it evenly over the top, starting at the edges and working in, pressing very lightly so it doesn't roll off as the cake rises.
- Bake for 40-50 minutes, checking at the 35 minute mark. If the streusel is colouring too quickly, tent the pan loosely with foil for the rest of the bake. The cake is ready when the top is deep golden, the edges have pulled slightly away from the pan, and a skewer or toothpick inserted just off-centre comes out with only a few moist crumbs. Test slightly to one side of the middle rather than dead centre, the cinnamon swirl will always look a little wet on a toothpick even when the cake around it is fully baked.
- Cool the cake in the pan on a wire rack for at least 30 minutes before lifting it out. It's worth the wait, the crumb is still setting and slicing too early will squash it.
Ice and serve
- If using the icing, whisk the icing sugar, vanilla extract and milk together until smooth. Drizzle it over the cooled cake just before slicing.
Notes
Nutrition
Recipe FAQs
Yes. Active, bubbly starter works fine in place of discard here, the texture and flavour will be very close. You won't get any extra rise from using active starter over discard, since the baking powder and bicarbonate of soda are doing the leavening either way, so there's no real advantage to using your active starter over discard you'd otherwise throw away. One thing I'd change is swap half of baking soda for more baking powder - since there is less acidicty in active starter to react with the baking soda.
You can drop as low as around 100g without needing to change anything else in the recipe, you'll just get a slightly less pronounced tang. If you're well under that, top up the shortfall with a little extra soured cream rather than skipping it altogether, since the discard is contributing moisture as well as flavour.
This is almost always down to one of two things: overmixing the batter once the flour goes in, which develops too much gluten and toughens the crumb, or pulling the cake out before the centre is properly set. Fold the dry ingredients in just until the streaks of flour disappear, and don't rely on a single toothpick test through the swirl, check slightly off-centre as well.
The streusel and cinnamon swirl mixture can both be made up to 3 days ahead and kept in the fridge in separate containers, ready to go when you want to bake. The baked cake itself also keeps well for a couple of days at room temperature, so it's a genuinely good make-ahead option for brunch.
Yes, both whole and sliced. Wrap it tightly to keep the crumb from drying out, and leave the icing off until after it's thawed, icing doesn't freeze or thaw cleanly. Give it a few hours at room temperature, or a short blast in a low oven, before serving.
An 8x8 inch pan works, though the cake will be a little taller and may need a few extra minutes in the oven. A 9-inch round pan is a reasonable substitute too. I'd avoid going much larger than 9x9, the layers of swirl and streusel need enough cake underneath them to hold together properly.
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