Sourdough Coffee Cake Recipe

If you have some sourdough discard and are craving a tender, cinnamon-swirled treat, this Sourdough Coffee Cake Recipe is your new best friend in the kitchen. It’s rich, buttery, and spiced just right, delivering a moist crumb that melts in your mouth. The magic lies in combining the tangy sourdough discard with fluffy cake batter, crowned with a generous cinnamon-walnut swirl and a delicate glaze that adds just the right touch of sweetness. Whether for breakfast, brunch, or an afternoon snack, this cake promises to be a showstopper with every bite.

Ingredients You’ll Need

Gathering simple yet deliberately chosen ingredients makes this cake truly shine. Each component plays a vital role: sugars for sweetness and moisture, sour cream and sourdough discard for tender crumb and subtle tang, and cinnamon and walnuts to create that iconic coffee cake flavor and texture.

• Sugar (200 grams/1 cup): Adds sweetness and lightness to the batter.
• Brown sugar (165 grams/¾ cup): Offers a deeper, caramel-like flavor and moisture.
• Oil (180 grams/¾ cup): Keeps the cake moist with a tender crumb.
• Eggs (3, 150 grams): Provide structure and help bind the cake together.
• Sour cream (240 grams/1 cup): Adds richness and tanginess while enhancing moistness.
• Sourdough discard (180 grams/¾ cup): Brings subtle sour notes and improves texture naturally.
• Flour (350 grams/2 ½ cups): The foundation which holds everything together.
• Vanilla bean paste (14 grams/1 tablespoon): Infuses warmth and depth to balance the flavors.
• Baking soda (7 grams/1 ½ teaspoons): Helps the cake rise perfectly.
• Salt (5 grams/1 teaspoon): Enhances overall flavor and balances the sweetness.
• Cinnamon (8 grams/1 tablespoon): Essential for that signature coffee cake spice swirl.
• Sugar for cinnamon mix (150 grams/¾ cup): Sweetens the cinnamon swirl.
• Walnuts, chopped (120 grams/1 cup plus 30 grams/¼ cup): Adds crunch and nutty flavor in the swirl and topping.
• Powdered sugar (120 grams/1 cup): For the luscious glaze that finishes the cake beautifully.
• Milk (15-30 grams/1-2 tablespoons): To adjust glaze consistency perfectly.
• Sugar for topping (15 grams/1 tablespoon): Adds a subtle crunch with the walnuts on top.

How to Make Sourdough Coffee Cake Recipe

Step 1: Preheat the Oven

Begin by setting your oven to 350℉. This gives it plenty of time to reach the perfect baking temperature so the cake can rise evenly and develop a beautiful golden crust.

Step 2: Mix the Sugars, Oil, and Eggs

In a large mixing bowl, whisk together the white sugar, brown sugar, oil, and eggs until the mixture is smooth and slightly glossy. This combination forms a rich and moist base for your cake batter, ensuring every slice feels indulgent without being heavy.

Step 3: Add Sour Cream, Vanilla, and Sourdough Discard

Next, stir in the sour cream, vanilla bean paste, and your sourdough discard. These ingredients deepen the flavor with tang and warmth while contributing to the tender crumb that’s signature to this coffee cake.

Step 4: Mix the Dry Ingredients

In a separate bowl, combine the baking soda, salt, and flour. This dry mix is crucial for creating structure and lightness so your cake isn’t dense or dry.

Step 5: Fold the Dry Into Wet Ingredients

Gently fold the flour mixture into the wet ingredients until just combined. It’s totally okay if the batter looks a bit lumpy—overmixing can toughen the cake, so resist the urge to whisk more than necessary.

Step 6: Prepare the Cinnamon Sugar Swirl

In another bowl, mix cinnamon, sugar, and chopped walnuts. This cinnamon sugar mixture will be layered inside the batter, creating that irresistible swirl that’s the hallmark of this Sourough Coffee Cake Recipe.

Step 7: Prepare the Bundt Pan

Spray a bundt pan generously with non-stick spray or brush with oil. For extra insurance that your cake releases easily, sprinkle almond flour or sugar inside—avoid butter here as its milk solids can cause sticking.

Step 8: Layer Batter and Cinnamon Swirl

Pour half of your batter into the prepared pan. Then sprinkle the cinnamon sugar mixture thickly over the batter. Using a toothpick, swirl the cinnamon mixture gently to incorporate it beautifully, then pour the remaining batter on top.

Step 9: Bake

Bake for 50-60 minutes. To know when the cake is done, insert a toothpick into several spots—if it comes out clean, your stunning coffee cake is ready to come out of the oven.

Step 10: Cool and Remove from Pan

Let the cake sit in the pan for 5-10 minutes; this helps it set and makes removal easier. Run a spatula gently around the edges, then invert the bundt pan onto a cooling rack. Allow it to rest upside down for a few minutes, then give the pan a little shake to release the cake perfectly.

Step 11: Make the Icing

Whisk powdered sugar and milk together until smooth, adding milk slowly to reach that perfect drizzling consistency.

Step 12: Add the Toppings and Serve

Drizzle the icing over the cooled cake and sprinkle with a mixture of chopped walnuts and sugar for an added crunch and sparkle.

How to Serve Sourdough Coffee Cake Recipe

Garnishes

Adding a dusting of powdered sugar or a light drizzle of extra glaze can elevate the presentation and taste. Fresh berries or a sprinkle of cinnamon on top also make a pretty, flavorful garnish that pairs beautifully with the walnut crunch.

Side Dishes

This sourdough coffee cake shines on its own but pairs like a dream with a cup of hot coffee or chai tea. For a brunch spread, offer fresh fruit salad or creamy yogurt on the side to balance the cake’s richness.

Creative Ways to Present

Cut the cake into individual slices and serve them on decorative plates with a small dollop of whipped cream or a spoonful of fruit compote. For a cozy gathering, create a coffee cake trifle by layering cubes of this cake with whipped cream and berries.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Keeping it covered locks in moisture and keeps the cake tender and fresh.

Freezing

The sourdough coffee cake freezes wonderfully. Wrap it well in plastic wrap and foil or use a freezer-safe container. Freeze for up to 3 months, making it a great make-ahead treat for busy days or unexpected guests.

Reheating

Warm slices gently in the microwave for about 20 seconds or in a low oven (300℉) for 10-15 minutes. This brings back that fresh-baked feeling with a deliciously soft texture and melty glaze.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use sourdough discard because it’s unfed and contains less leavening power, which helps with the cake’s tender texture. Active starter could make the cake taste more sour and affect the rise.

What if I don’t have a bundt pan?

You can use a loaf pan or a round cake pan. The baking time might be slightly shorter or longer depending on the pan size, so keep an eye on it and use the toothpick test to confirm doneness.

Can I substitute walnuts with other nuts?

Absolutely! Pecans, almonds, or even hazelnuts work great and can add different flavor profiles and textures to the cinnamon swirl and topping.

Is it possible to make this recipe gluten-free?

Yes, using a gluten-free all-purpose flour blend that contains xanthan gum can work. Keep in mind the texture might be slightly different, but it will still taste delicious.

How long does this coffee cake stay fresh?

Freshly baked, it’s best enjoyed within 2-3 days at room temperature or up to 5 days if refrigerated. Always store covered to maintain moisture.

Final Thoughts

This Sourdough Coffee Cake Recipe is a fantastic way to use up your sourdough discard while creating something truly comforting and delicious. Its tender crumb, warm cinnamon swirl, and nutty crunch make it perfect for any occasion. Give it a try and savor every wonderfully moist bite with your favorite cup of coffee or tea. I promise, this cake will become a treasured recipe you’ll keep coming back to!

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