Sourdough Discard Coffee Cake is a delightful way to use that excess starter you might be accumulating. I remember standing in my kitchen one rainy afternoon, looking at a bowl of sourdough discard, feeling a tug of nostalgia because it reminded me of my grandmother’s baking days. She always said that a little creativity can turn leftovers into something remarkable. Today, I want to share with you a recipe that does just that. With a few simple ingredients, this coffee cake becomes an inviting centerpiece for any brunch or a cozy treat alongside your afternoon coffee.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 35 minutes
- Total Duration: 50 minutes
- Portion Size: Serves 8
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 280
- Protein: 4g
- Carbs: 37g
- Fats: 14g
- Fiber: 1g
- Sugars: 14g
- Sodium: 200mg
Why You’ll Love This Sourdough Discard Coffee Cake
This Sourdough Discard Coffee Cake is a true celebration of flavors and textures. It boasts a tender crumb thanks to the sourdough starter, while the rich butter and sweet sugars create a depth of flavor that’s hard to resist. And let’s not forget the comforting aroma that fills your home as it bakes—definitely one of those scents that bring a smile to your face. Whether you’re enjoying a warm slice with your morning coffee or serving it at an afternoon gathering, it’s sure to be a hit. Plus, using sourdough discard means you’re reducing waste and making something delicious at the same time!
The Complete Cooking Journey
Ah, nothing beats the joy of creating something special in your kitchen. Picture me mixing, pouring, and baking while the delightful sounds and smells of baking envelop my space. Let’s take this step-by-step to ensure that you have not just a successful bake, but a delightful experience as well.
Ingredients:
- 1 cup sourdough starter (discard)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Method:
Step 1: Preheat the Oven and Prep the Pan
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures that your cake slides out beautifully after baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for building a lovely, airy texture in your cake.
Step 3: Incorporate the Eggs
Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, which adds a lovely aroma and flavor to your batter.
Step 4: Mix in the Sourdough Starter
Now, mix in the sourdough starter until well combined. You’ll notice the batter becoming richer and thicker.
Step 5: Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon. This helps ensure there are no clumps and that your leavening agents are evenly distributed.
Step 6: Alternate Adding Dry Ingredients and Sour Cream
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined; you want to avoid overmixing to keep the cake tender.
Step 7: Fold in Extra Goodies
If using, gently fold in the chopped nuts or chocolate chips. This is where you can add an extra layer of flavor and texture.
Step 8: Pour and Smooth the Batter
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 9: Bake to Perfection
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen is about to be filled with a heavenly aroma!
Step 10: Cool and Serve
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature, allowing you to enjoy it at your leisure.
Serving Suggestions & Pairings
This coffee cake is delicious on its own, but it pairs beautifully with a fresh cup of coffee or tea. You could also serve it alongside a dollop of whipped cream or a drizzle of glaze for extra indulgence. Consider adding seasonal fruit, like sliced strawberries or peaches, for a lovely contrast.
Storage & Leftovers Guide
You can store any leftover cake covered at room temperature for up to 3 days, or in the fridge for about a week. To keep it even fresher, wrap it in plastic wrap and foil. If you have more than you can manage, this cake freezes exceptionally well! Just slice it, wrap it tightly, and freeze for up to 3 months. Defrost at room temperature, and you’re all set!
Kitchen Wisdom & Success Tips
- Use room-temperature ingredients for the best texture.
- If you want a richer flavor, browning the butter before creaming can add a wonderful nuttiness.
- Keep an eye on the baking time, as every oven can vary slightly.
Flavor Variations & Adaptations
Feel free to experiment! Use different kinds of nuts, or substitute half a cup of the flour with cocoa powder for a chocolatey twist. You could also try adding lemon zest for a bright, citrusy note.
Reader Questions & Solutions
-
Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version. -
What can I use instead of sour cream?
Plain yogurt works great! You could also use buttermilk for extra moisture. -
How do I know when my cake is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs attached. -
Can I add fruit to the batter?
Absolutely! Fresh berries or banana chunks can be delicious additions. Just be careful with the moisture content. -
Why is my coffee cake dense?
Overmixing can lead to a dense cake, so mix gently and only until combined.
Wrapping Up
This Sourdough Discard Coffee Cake isn’t just a recipe; it’s a commitment to reducing waste and reviving family traditions in a delicious way. It holds tender memories of kitchens filled with warmth and laughter. As you embark on this baking adventure, remember to enjoy the process and cherish the little moments—like licking the batter from the mixing bowl and savoring a warm slice with loved ones. Happy baking!
Print
Sourdough Discard Coffee Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful coffee cake using sourdough discard, perfect for brunch or alongside your afternoon coffee.
Ingredients
- 1 cup sourdough starter (discard)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the sourdough starter until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, mixing until just combined.
- Fold in the chopped nuts or chocolate chips, if using.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers covered at room temperature for up to 3 days, or in the fridge for about a week. The cake also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 14g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
