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Sourdough cinnamon cake on a black cake stand with a slice on a black plate.

Sourdough Cinnamon Coffee Cake

Rosemary Molloy
If you have a leftover sourdough starter, use it to make this sourdough cinnamon coffee cake! It's a great sourdough discard recipe.
4.50 from 2 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 servings
Calories 487 kcal

Ingredients
 
 

CRUMB TOPPING

  • 1¼ cups + 2 tablespoons all purpose flour (total - 170 grams)
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar (lightly packed)
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • ½ cup butter softened (I use salted) 110 grams

COFFEE CAKE

  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt*
  • ½ cup butter softened*
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla
  • 1 cup sourdough discard
  • ¼ cup milk (I use 2%)

*If you use unsalted butter then add ½ teaspoon of salt.

    Instructions
     

    • Pre-heat oven to 350F (180C). Grease and flour a 9 inch cake pan.

    CRUMB TOPPING

    • In a medium bowl whisk together the flour, sugars, salt and cinnamon, cut in the butter to form coarse crumbs. Set aside.

    COFFEE CAKE

    • In a large bowl whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
    • In the mixing bowl beat the butter and sugar until creamy approximately 2 -3 minutes. Add the eggs, vanilla, sourdough discard and beat until smooth on medium speed.
    • Add the dry ingredients to the creamed mixture and beat on low speed to combine, add the mix and beat until smooth on medium speed, add the milk and beat until smooth on medium speed.
    • Transfer the batter to the prepared pan, sprinkle with the crumb topping and bake for approximately 45-50 minutes or until a tooth pick comes out with 2-3 crumbs attached. Let cool in pan then remove and serve. Enjoy!

    Notes

    I used a 7 inch cake pan to get a very high cake. 
    Keep the cake tightly wrapped and it will keep well for a few days at room temperature.
    The cake can be frozen whole or in slices. Wrap in plastic then again in foil, place in a freezer safe bag or container. It will keep for up to 2-3 months in the freezer.

    Nutrition

    Calories: 487kcalCarbohydrates: 71gProtein: 7gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 62mgSodium: 359mgPotassium: 86mgFiber: 1gSugar: 34gVitamin A: 754IUVitamin C: 1mgCalcium: 57mgIron: 2mg
    Keyword cinnamon coffee cake, cinnamon crumb cake, sourdough cinnamon coffee cake, sourdough crumb cake
    Tried this recipe?Let us know how it was!