Dessertsbrokenovenbaking5.0
Sourdough Discard Coffee Cake
Turn 1/2 cup of your sourdough discard into this easy coffee cake! It's a soft and fluffy vanilla cake layered with a delicious cinnamon streusel topping!
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Preheat your oven to 350°F. Grease your metal cake pan and place a strip of parchment paper across it so they fold over the sides (optional: secure with non-painted metal binder clips to hold in place)
2
Make the streusel topping by mixing together the flour, brown sugar, and cinnamon in a medium bowl. Stir in the melted butter until it resembles wet sand. Set aside.
3
In a large bowl, cream together the butter and sugar really well. Mix in the eggs, vanilla extract, sour cream, milk, and sourdough discard really well.
large eggs (room temperature)2vanilla extract2 teaspoons
4
Fold the flour, baking powder, baking soda, and salt into the wet ingredients just until combined.
baking powder1 teaspoon
5
Spread half of the cake batter into the bottom of your prepared pan. Sprinkle about ⅓ of the cinnamon streusel mixture over it.
6
Drop spoonfuls of the remaining batter evenly over the streusel layer. Carefully spread it out into a smooth layer, and then top with the remaining streusel.
7
Bake the coffee cake on your oven's middle rack until a toothpick comes out of the center clean (about ⏱️ 50-55 minutes).
8
Let it cool, then lift the parchment sides up to remove the cake from the pan once it's firm enough.
Nutrition Facts
calories
419 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
31 g
sodium Content
202 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
82 mg
carbohydrate Content
56 g
saturated Fat Content
12 g
unsaturated Fat Content
6 g
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