Delicious Sourdough Coffee Cake Recipe For Any Time of Day!

If you love coffee cake then it’s time your brought out your sourdough discard from hiding, because this is how you make a delicious sourdough coffee cake recipe! The best part is, you can take a bite or two at any time of day, although I must admit, you won’t be able to stop there!

Table of Contents

• What is Sourdough Coffee Cake?
• What Type of Sourdough Starter Do You Need For This Recipe?
• Sourdough Coffee Cake Blueberry Recipe
• Tips For Making This Sourdough Coffee Cake
• Gluten-Free Sourdough Coffee Cake
• Vegan Sourdough Coffee Cake
• Additional Flavors
• What Flavors Go Well With Coffee Cake?
• Sourdough Coffee Cake
• FAQs

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What is Sourdough Coffee Cake?

This delicious, tender coffee cake is made with a sourdough discard for that perfect sourdough tang and a wonderful lift to the crumbly cinnamon-spiced cake.

Typically, ordinary coffee cakes are flavored with cinnamon spices and finished with a wonderful crumble topping. They’re often customizable, with various flavors like blueberries, cranberries, or pumpkin puree.

What Type of Sourdough Starter Do You Need For This Recipe?

You can really use any type of sourdough starter you like here. Whether it is a mature one that has been recently fed or a refrigerated, and partially inactive sourdough starter, both will do. Although if you were to use an active sourdough starter, you need to be conscious of the fact that this recipe may take longer, with fermentation time. For this recipe, however, we are going to be using a sourdough starter discard.

Sourdough Coffee Cake Blueberry Recipe

This scrumptious sourdough coffee cake involves fresh blueberries for that fruity punch we all know and love. Combine this with your sourdough discard for a sweet and tangy treat.

• Type: Cake
• Cuisine: American
• Recipe yield: 1 cake
• Calories: 600kcal
• Preparation time: 20 minutes
• Cooking time: 45 minutes
• Total time: 1H5M

Ingredients

Crumble topping

• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 – 1 1/4 cup flour
• 1 tsp. cinnamon powder
• 1/2 cup of cold butter cut into cubes. (If you’re using unsalted butter then add 1/4 teaspoon of salt to this recipe)

Cake

• 1/2 cup of butter melted and cooled. (For unsalted butter add 1/4 teaspoon of salt to this recipe)
• 1 cup sugar
• 2 eggs
• 1/2 cup of sourdough starter discard
• 1/2 cup of sour cream
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 3/4 cup of flour
• 1 tsp baking powder
• 1/2 tsp of baking soda
• 1 tsp of cinnamon powder
• 2 cups of fresh blueberries

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 13 by 9-inch baking pan with non-stick spray. Line the baking pan with parchment paper, and spray it again. Set this aside.
2. To make the crumble topping, combine all the crumble ingredients into a bowl, and use your hands, to squeeze the ingredients together until a crumble forms. Alternatively, you could add this to a stand mixer. Combine the ingredients with a paddle attachment set to low speed until your crumble starts to form. Remove the crumble and use your hands to press it together, then crumble it into large pieces. Place the crumble in the fridge, until it’s ready to use.
3. In a large mixing bowl, or stand mixer bowl, combine eggs and sugar until you achieve a light and fluffy texture. Add in your melted and cooled butter, sourdough starter, sour cream, vanilla, and almond extract. Mix until well combined.
4. In another large bowl, whisk together flour, baking powder, baking soda, and cinnamon. Then add in your dry ingredients 1/2 cup at a time. Make sure to not overmix. Pour the dough into the prepped pan and smooth it out so that it’s evenly spread. The dough will be sticky, so spray your spatula before using it to spread.
5. Drop one cup of blueberries on top of the batter, and gently press them into the dough so that they stick. Remove the crumble from the fridge, and sprinkle half of it over the blueberries. Then repeat with the remaining blueberries and crumble.
6. Bake this for 30-35 minutes. Then remove and place on a wire cooling rack. Slice and enjoy when cooled.

Nutrition

• Calories: 600kcal
• Carbohydrates: 80g
• Protein: 8g
• Fat: 29g
• Saturated fat: 13g

Tips For Making This Sourdough Coffee Cake

• You can use your sourdough discard to make this quick version or use an active sourdough starter for a much tangier taste, although you will have to be patient due to the long fermentation.
• You can use all-purpose flour, plain flour, whole wheat flour, or einkorn flour.
• Use a stand mixer to combine your ingredients, as this saves time and effort, rendering your recipe ready in moments rather than hours.
• Use metal baking pans or muffin tins, as this leads to tender crumble cakes.

Gluten-Free Sourdough Coffee Cake

Since this recipe is entirely customizable, you can switch out any ingredient you like. For those who follow a gluten-free diet, you can certainly make some substitutions to suit your personal preference, the results are equally as amazing.

Ingredients

For the cake

• 1 cup sourdough discard
• 1/3 cup avocado or coconut oil
• 1 egg
• 1/2 cup brown rice flour
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 3/4 cup coconut sugar
• Pinch of salt
• 1 tsp. baking soda
• 1 tsp. cinnamon

For the topping

• 1/4 cup coconut sugar
• 2 tbsp. avocado oil
• 1 tsp cinnamon
• 1 tbsp. coconut flour

Instructions

1. Preheat the oven to 350 degrees F. In a large bowl combine your flour, coconut sugar salt, baking soda, and cinnamon.
2. Add in your discard, avocado oil, and egg, then stir with a spoon until moist.
3. Grease a 9-inch baking pan with avocado oil, and pour the batter into it.
4. In the same bowl combine your topping ingredients. Combine cinnamon, coconut sugar, avocado oil, and coconut flour. Mix until your ingredients are moist. Sprinkle this over the batter.
5. Bake for 30 minutes, and allow to cool before serving.

Vegan Sourdough Coffee Cake

For a vegan coffee cake, you can use the same recipe, with a few substitutions.

• Plant-based milk: Swap out your whole milk for any plant-based milk you desire. Though you may prefer almond, or coconut milk for this specific recipe.
• Vegan butter: Substitute butter for vegan butter, coconut oil, or avocado oil.
• Brown sugar: You’ll require a substitute for your sugar, I like to use brown sugar in my vegan recipes, although you might prefer the taste of coconut sugar better.
• Non-dairy yogurt: Since you’re going to be using a non-dairy substitute for milk, you’ll need the addition of applesauce, or yogurt to thicken your batter.

Additional Flavors

If you loved our blueberry-flavored coffee cake then you may want to check out some of these other flavorful ideas for your sourdough coffee cake.

• For a citrusy burst from your sourdough coffee cake, include the zest of one or two lemons or oranges in the cake batter.
• You can include nuts for a delicious crunch. Think almonds, hazelnuts, and walnuts. I like to pulse a combination of them, to sprinkle over the top of my coffee cake.
• You can also use buttermilk for this recipe for a deeper flavor. If you don’t have buttermilk, you can always improvise with 90g of whole milk and 10g of white vinegar.

What Flavors Go Well With Coffee Cake?

You can enjoy your coffee cake like you would enjoy a cup of coffee. Paired with something light to keep your belly satiated. Although there’s certainly no harm in getting a little creative and making your short snack worthwhile.

Unlike its name, coffee cake rarely uses coffee as an ingredient, though I must say it does make a phenomenal breakfast. While hot drinks like tea, coffee, and hot chocolate, are all amazing accompaniments to have with this scrumptious cake, some of the best treats that you can go for include:

Fruit Salad

A refreshing, yet delicious flavorful accompaniment, this fruit salad makes the perfect addition to your breakfast or dessert. Pair your sourdough coffee cake with this fruity side, and you’ll love the flavors that melt on your tongue!

Milky Coffe

While many of us like to enjoy a standard cup of coffee every morning before work, try an amazing, milky, creamy cup of coffee to pair alongside your crumbly coffee cake. I promise the taste is anything but boring!

Green Tea

I like to end my evenings with a cup of green tea. It may taste bitter for some, but with a small squirt of honey, this hot beverage becomes quite delicious. Especially when paired with something as scrumptious as sourdough coffee cake!

Warm Milk

Warm milk is certainly a classic but underrated beverage. It’s so simple, yet fulfilling. A small sip of hot or warm milk, with your coffee cake, will only have you oohing and ahhing in appreciation.

Oatmeal Cookies With Raisins

If you love cookies and oatmeal, then why not whip up a batch of these incredibly delicious, and very healthy oatmeal cookies? You can even use a sourdough starter discard for an amazing texture and taste!

Orange Juice

Orange juice is another humble pairing, though I must say it makes quite a complementary one. A zesty burst of flavor beautifully washes down the rich, tender, and crumbly coffee cake.

Sourdough Coffee Cake

The sourdough coffee cake might make the best breakfast or afternoon treat, but it’s a great way to enjoy a sourdough snack at any time of day.

If you love baking delicious recipes with your sourdough discard then check out these delicious sourdough discard recipes.

FAQs