Delicious Sourdough Discard Coffeecake: Easy Recipe for Breakfast Bliss

Posted on July 27, 2025

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The aroma of freshly baked coffee cake wafting through your kitchen is simply irresistible! It’s one of those moments that makes you feel all warm and fuzzy inside, you know? I first stumbled upon this delicious sourdough discard coffeecake recipe when I was trying to find new ways to use up my sourdough starter. Let me tell you, this coffeecake has become a staple in my breakfast rotation ever since!

This recipe is not just about utilizing leftover sourdough; it’s about creating a comforting, moist cake that pairs perfectly with your morning coffee or tea. Honestly, it’s the kind of treat that makes you want to linger over breakfast just a little longer. With a tender crumb, a sweet cinnamon topping, and a hint of tang from the sourdough, each bite is pure bliss!

Whether you’re a sourdough enthusiast or simply looking for a delightful breakfast option, this coffeecake is a winner in my book. It’s quick, easy, and uses ingredients you probably already have in your pantry. Plus, it’s a great way to impress your family or guests without spending hours in the kitchen. Trust me, once you try it, you’ll find yourself making it over and over again!

Why You’ll Love This Recipe

Quick & Easy: This coffeecake comes together in under an hour, making it perfect for those busy mornings or even last-minute brunch plans.
Simple Ingredients: No need for fancy grocery trips; you likely have everything you need right in your kitchen!
Perfect for Any Occasion: Whether it’s a cozy weekend breakfast, a potluck, or a holiday gathering, this coffeecake fits right in.
Crowd-Pleaser: It always gets rave reviews from both kids and adults alike. Trust me, everyone will be asking for seconds!
Unbelievably Delicious: The combination of flavors and textures is truly next-level comfort food. The tang from the sourdough balances beautifully with the sweetness.

What sets this recipe apart is the use of sourdough discard, which not only reduces waste but also adds a unique flavor profile. This coffeecake is not just another recipe; it’s a delightful twist on a classic that brings joy with every forkful. You’ll find yourself closing your eyes after that first bite, savoring the memories it evokes. Plus, it’s a fantastic way to impress guests without the stress of complex baking techniques!

Ingredients Needed

This delicious sourdough discard coffeecake uses simple, wholesome ingredients that you probably have on hand. Here’s what you’ll need:

For the Cake:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240ml) sourdough starter, fed or unfed
- ½ cup (120ml) milk
- ½ cup (115g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup (100g) brown sugar
- 1 tablespoon ground cinnamon
- ½ cup (60g) chopped nuts (optional, pecans or walnuts work great)

These ingredients come together beautifully to create a moist and flavorful cake. If you want to switch things up, feel free to add in some fresh fruit or chocolate chips for an extra special touch!

Equipment Needed

Mixing bowls: A couple of medium-sized bowls will do the trick.
Measuring cups and spoons: For accurate ingredient measurements.
Whisk: To mix the wet and dry ingredients thoroughly.
9-inch round cake pan or 8×8 inch square baking dish: Either will work perfectly for this recipe.
Parchment paper (optional): For easy removal of the cake from the pan.

If you don’t have a specific cake pan, you can use whatever you have on hand, just keep an eye on the baking time!

Preparation Method

Preheat your oven to 350°F (175°C). Grease your cake pan with butter or non-stick spray, and line the bottom with parchment paper if desired.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In another bowl, mix the sourdough starter, milk, melted butter, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Don’t overmix; it’s okay if there are a few lumps!
In a separate bowl, combine the brown sugar, cinnamon, and chopped nuts for the topping. Mix well.
Pour half of the batter into the prepared pan, then sprinkle half of the topping mixture over the batter.
Pour the remaining batter on top and finish with the rest of the topping mixture.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffeecake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

As the coffeecake bakes, you’ll start to smell that heavenly aroma filling your kitchen. It’s hard to resist sneaking a piece before it cools!

Cooking Tips & Techniques

Here are a few tips to ensure your coffeecake turns out perfectly every time:

Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
Check for Doneness: Oven temperatures can vary, so start checking for doneness a few minutes before the timer goes off. A toothpick should come out clean.
Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for better mixing and texture.
Topping Variations: Feel free to swap out nuts for chocolate chips or dried fruits for a different flavor profile!

These little insights can make a big difference in your baking journey. Honestly, I’ve learned the hard way, so I’m passing on the wisdom!

Variations & Adaptations

There are so many ways to make this coffeecake your own! Here are a few ideas:

Seasonal Fruits: Add in some diced apples, ripe berries, or even banana for a fruity twist.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a gluten-free version.
Cinnamon Swirl: Add a layer of cinnamon sugar in the middle of the batter for an extra cinnamon kick!

You can always adjust the sweetness or the spices according to your preferences. I’ve tried each of these variations, and they all bring something special to the table!

Serving & Storage Suggestions

This sourdough discard coffeecake is best served warm, straight from the oven. You can dust it with powdered sugar for an elegant touch or serve it with a dollop of whipped cream for a special occasion.

To store, keep any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you want to keep it longer, freeze individual slices wrapped in plastic wrap, then place them in a zip-top bag. It will stay fresh for up to 3 months!

As it sits, the flavors develop, making it even more delicious the next day. So don’t hesitate to save some for later!

Nutritional Information & Benefits

This coffeecake is not just a treat but also offers some nutritional benefits:

Calories per slice: Approximately 250
Rich in carbohydrates for energy
Contains healthy fats from butter and nuts
Provides a small amount of protein from eggs and sourdough

It’s a wonderful balance of indulgence and nutrition, making it a guilt-free treat when enjoyed in moderation. Just remember, if you have any dietary restrictions, adapt the ingredients accordingly!

Conclusion

So there you have it! This delicious sourdough discard coffeecake is worth trying for breakfast, brunch, or even as a sweet snack. It’s the kind of recipe that invites creativity and personalization, which is what I love most about it.

Feel free to make it your own, whether by adding your favorite mix-ins or swapping out ingredients. I can’t wait to hear how yours turns out! If you try this recipe, drop a comment below or share your variations. Happy baking, and enjoy your delicious creation!

FAQs

Can I use a different type of flour? Yes! You can substitute all-purpose flour with a gluten-free blend or whole wheat flour for a healthier option.
How do I know when the coffeecake is done? Insert a toothpick in the center; if it comes out clean or with a few crumbs, it’s ready!
Can I make this coffeecake ahead of time? Absolutely! You can prepare it the night before and bake it in the morning for fresh coffee cake.
What can I use instead of nuts? If you have nut allergies, you can omit them or replace them with chocolate chips or seeds.
How long can I store the coffeecake? It can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

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sourdough discard coffeecake recipe