Moist Sourdough Discard Coffee Cake Recipe

Most coffee cakes fail for one simple reason: they dry out way too fast and start tasting like sweet bread crumbs by day two.

This one doesn’t do that. It stays soft, rich, and actually tastes better after it sits for a bit.

And yes, sourdough discard is the little secret weapon here. It gives the cake a subtle tang and a depth that makes regular coffee cake taste kind of flat in comparison.

What Makes This Recipe Shine

This coffee cake works because it focuses on moisture first, not fluffiness. A lot of recipes chase that airy bakery-style texture, but they forget that coffee cake isn’t supposed to feel like sponge cake.

It should feel soft, thick, and buttery, with a crumb that holds together instead of falling apart the second your fork touches it.

The sourdough discard does something really interesting here. It adds a mild tang that balances the sugar and cinnamon without making the cake taste sour. You won’t bite into it and think “oh wow, sourdough,” but you will notice the flavor tastes deeper and more grown-up than a basic cinnamon cake.

The crumb topping is also a big deal in this recipe. Some coffee cakes have a sad little sprinkle of cinnamon sugar on top, which is honestly a crime. This one has a thick buttery crumble layer that melts slightly into the cake while baking, creating that soft crunchy top that makes you want to pick at it before it even cools.

I also love how forgiving this cake is. You don’t need fancy ingredients, you don’t need a stand mixer, and you don’t need to treat the batter like it’s fragile glass. Mix it, layer it, bake it, and you’ll get a cake that feels like something you’d pay too much money for at a coffee shop.

Ingredients You’ll Need

• Sourdough discard (1 cup / 240g) – unfed discard works best, straight from the fridge is fine
• All-purpose flour (2 cups / 250g) – spoon and level it so you don’t pack in too much
• Baking powder (2 teaspoons) – gives the cake lift without making it dry
• Baking soda (1/2 teaspoon) – helps balance the acidity from the discard
• Salt (1/2 teaspoon) – makes everything taste more buttery and sweet
• Ground cinnamon (2 teaspoons) – use fresh if possible, old cinnamon tastes like dust
• Unsalted butter (1/2 cup / 113g, melted) – melted butter keeps the crumb richer
• Brown sugar (3/4 cup / 150g) – adds moisture and that caramel warmth
• Granulated sugar (1/4 cup / 50g) – brightens the sweetness
• Eggs (2 large) – room temp helps the batter mix smoothly
• Vanilla extract (2 teaspoons) – don’t skip it, it makes the cake taste “bakery”
• Sour cream (1/2 cup / 120g) – this is one of the main moisture boosters
• Milk (1/4 cup / 60ml) – loosens the batter slightly so it bakes evenly

For the Crumb Topping

• All-purpose flour (3/4 cup / 95g)
• Brown sugar (1/2 cup / 100g)
• Ground cinnamon (2 teaspoons)
• Salt (pinch)
• Cold butter (6 tablespoons / 85g, cubed)

Optional Cinnamon Swirl Layer

• Brown sugar (1/3 cup / 65g)
• Ground cinnamon (1 tablespoon)

Step-by-Step Instructions

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C) so it’s fully ready when the batter is done. Grease a 9×9 baking pan generously, then line it with parchment paper if you want easy lifting later.

That parchment step isn’t required, but it makes your life easier. Coffee cake likes to stick because of the sugary crumb topping, and nobody wants to scrape cake out of a pan like a raccoon.

Step 2: Make the Crumb Topping First

In a bowl, mix the flour, brown sugar, cinnamon, and pinch of salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it in until you get chunky crumbs.

Don’t overmix it into a paste. You want some pieces that look like small pebbles and others that look like damp sand, because that’s what creates those perfect crunchy-soft layers on top.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir it well so the leavening spreads evenly throughout the flour.

This step sounds boring, but it matters. If you dump baking soda in without mixing properly, you’ll end up with random bitter bites in the cake, and that’s just rude.

Step 4: Mix the Wet Ingredients

In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and whisk again until the mixture looks glossy and slightly thicker.

Now stir in the sourdough discard, sour cream, vanilla extract, and milk. The batter will look creamy and slightly thick, which is exactly what you want for a coffee cake that stays moist.

Step 5: Combine Wet and Dry Without Overworking It

Add the dry ingredients into the wet mixture and stir gently using a spatula or wooden spoon. Mix just until you stop seeing dry flour streaks.

The batter should look thick but spreadable. If you mix aggressively, the cake turns dense in a bad way, like it’s trying to fight back.

Step 6: Add the Optional Cinnamon Swirl

If you want the cinnamon swirl layer, mix brown sugar and cinnamon in a small bowl. Spread half the batter into the prepared pan, then sprinkle the cinnamon mixture evenly over the surface.

Spoon the remaining batter on top and spread gently. You don’t need perfection here, because it’s coffee cake, not a wedding cake.

Step 7: Top It Like You Mean It

Take your crumb topping and sprinkle it all over the batter. Cover every inch, because the crumb topping is basically the whole personality of coffee cake.

Press it down lightly with your hands. Don’t smash it into the batter, but give it a little encouragement so it sticks and bakes into thick crunchy chunks.

Step 8: Bake Until Set and Smelling Dangerous

Bake for 38 to 45 minutes, depending on your oven. Check the center with a toothpick, and you want it to come out mostly clean with a few moist crumbs.

Let it cool for at least 20–30 minutes before slicing. If you cut it too early, it will fall apart and steam itself into mush.

Step 9: Cool and Slice the Right Way

Once the cake cools, slice it into squares with a sharp knife. Wipe the knife between cuts if you want clean edges, because the crumb topping can get messy.

If you’re the type who likes warm cake, reheat a slice for 10 seconds. The topping softens slightly and the cinnamon flavor gets louder in the best way.

Common Mistakes to Avoid

One of the biggest mistakes people make is using too much flour. It’s so easy to scoop flour directly from the bag and pack it down without realizing it. That one small thing can turn your cake from moist and soft into dry and heavy.

Another common issue is overmixing the batter. Coffee cake batter isn’t supposed to be beaten smooth like pancake batter. You want to mix until combined and then stop, even if your brain screams “just one more stir.”

A lot of people also bake coffee cake too long because they wait for the toothpick to come out perfectly clean. That’s the fastest way to get a dry cake. Pull it when you still see a few moist crumbs, because the cake keeps cooking as it cools.

The crumb topping can also go wrong if your butter is too warm. If the butter melts before baking, the topping turns into a weird sugary crust instead of real crumbs. Cold butter is the difference between “wow” and “meh.”

And finally, don’t skip the cooling time. Fresh-from-the-oven coffee cake smells like temptation, but if you slice it too early, you ruin the texture. Let it set, and it will reward you.

Alternatives & Substitutions

If you don’t have sour cream, you can use plain Greek yogurt. It gives a similar tang and keeps the cake moist, although yogurt sometimes makes the crumb slightly tighter. I’ve used it plenty of times, and it still comes out really good.

You can also swap the milk for buttermilk if you want a slightly richer flavor. The discard already brings acidity, so buttermilk makes the cake taste extra cozy and bakery-like. It’s not required, but it’s a nice upgrade if you have it sitting in the fridge.

If you want a lighter texture, you can replace 1/2 cup of the all-purpose flour with cake flour. That makes the crumb softer, almost like a coffee shop-style cake. I still prefer the all-purpose version because it feels heartier and more satisfying.

For a fun twist, add chopped pecans or walnuts to the crumb topping. The nutty crunch works ridiculously well with cinnamon and brown sugar. Just don’t go overboard, because too many nuts can make the topping feel heavy.

If you’re feeling slightly chaotic in a good way, toss in mini chocolate chips. It turns the cake into something that feels halfway between breakfast and dessert, which honestly is the best category of food.

FAQ

Can I use sourdough discard straight from the fridge?

Yes, and it works perfectly fine. Cold discard blends into the batter easily once you mix it with the wet ingredients, and the cake bakes evenly anyway.

If your discard is super thick, let it sit out for 10 minutes. That makes mixing smoother and keeps you from overworking the batter.

Will this coffee cake taste sour?

Not really, and that’s the magic of it. The discard adds a gentle tang that balances the sweetness, but it doesn’t turn the cake into “sourdough bread dessert.”

If your discard is extremely old and sharp-smelling, you might taste it more. Fresh-ish discard gives the best flavor.

Can I make this coffee cake the night before?

Absolutely, and it actually improves overnight. The crumb settles, the cinnamon flavor deepens, and the cake stays moist like it was designed for leftovers.

Just cover it tightly once fully cooled. If you leave it uncovered, the top dries out and loses that soft crunch.

What’s the best way to store it?

Store it in an airtight container at room temperature for up to 3 days. If your kitchen is hot or humid, keep it in the fridge, but warm slices slightly before eating.

Coffee cake straight from the fridge tastes a little stiff. Ten seconds in the microwave fixes everything.

Can I freeze sourdough discard coffee cake?

Yes, it freezes surprisingly well. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag so they don’t dry out.

To reheat, thaw at room temperature and warm in the microwave. The crumb topping stays pretty decent even after freezing.

How do I know when it’s fully baked?

Look for a golden brown crumb topping and a center that doesn’t jiggle. A toothpick should come out with a few moist crumbs, not wet batter.

If the top browns too quickly, loosely cover it with foil during the last 10 minutes. Some ovens just like to overachieve.

Can I bake this in a different pan size?

Yes, but baking time changes. A 9×13 pan will make it thinner and bake faster, usually around 25–32 minutes.

If you use an 8×8 pan, it will be thicker and might need closer to 45–50 minutes. Keep an eye on the center and trust the toothpick test.

Final Thoughts

This coffee cake is the kind of recipe that makes sourdough discard feel like a gift instead of a problem. It’s rich, soft, and honestly a little addictive in that “just one more slice” way.

If you want a cozy baking win that doesn’t require fancy skills, this is the one. Make it once, and you’ll start saving discard on purpose just to bake it again.