These creative sourdough discard dessert recipes turn excess starter into tender pastries with rich brown sugar cinnamon ripples. Natural wild yeast acidity tenderizes cake crumb beautifully. Every bite pairs wonderfully with morning coffee.
Whisk flour, baking powder, and salt in a bowl. Beat butter, sugar, sourdough discard, and eggs until creamy before folding in dry ingredients.
Layer batter with brown sugar streusel and bake until golden brown. Cool slightly before slicing generous squares. For more baking inspiration with real vanilla, use this vanilla paste recipe.
Cinnamon Sourdough Discard Coffee Cake
Tender sour cream coffee cake enriched with sourdough discard and layered with cinnamon streusel.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup sourdough discard, unfed
- ½ cup sour cream
- 1 tsp vanilla extract
Cinnamon Streusel
- ¾ cup brown sugar, packed
- 1 tbsp ground cinnamon
- ½ cup chopped pecans
Instructions
- Heat oven to 350 degrees Fahrenheit and grease a 9x9-inch metal baking pan.
- Mix brown sugar, cinnamon, and pecans together in a bowl for streusel.
- Whisk flour, baking powder, baking soda, and salt together in a separate bowl.
- Beat butter and sugar until creamy, then beat in eggs, sourdough discard, and sour cream.
- Fold dry ingredients into wet mixture until smooth batter forms.
- Spread half the batter into pan, scatter half the streusel, then repeat layers.
- Bake 38 to 40 minutes until toothpick inserted in center comes out clean.
- Cool in pan 15 minutes before slicing into warm squares.