Sourdough coffee cake is a sweet, vanilla cake with hints of sourdough, a cinnamon sugar filling, and a buttery crumb topping. An easy favorite, this delicious cake serves well as dessert or an exceptional breakfast treat.
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One of the best ways to turn a normal morning into a special occasion is to bake a sweet treat.
This sourdough coffee cake is one of my go-to recipes because it suits a holiday just as well as a Sunday morning.
A coffee cake is simply a cake traditionally served with coffee, typically with a crumb topping or perhaps a drizzle of icing.
This sourdough coffee cake is light and sweet, swirled in the center with a gooey cinnamon filling. The same filling used in the center is also used as a crumble topping, which I find to be both delicious and efficient.
It’s a great recipe for using up sourdough discard, and that classic tangy flavor is the perfect balance with a buttery, crisp, cinnamon crumble.
Served with cold milk or hot coffee, this cinnamon coffee cake is a big family favorite breakfast, right up there with sourdough cinnamon rolls and sourdough banana bread.
Why You’ll Love Sourdough Coffee Cake
Delicious go-to – It’s sweet, but not too sweet! The spice of the cinnamon and the warm, buttery flavors of the vanilla cake work well with the sourdough tang. Use discard for bolder sourdough flavor, or active starter for a milder tone.
Year-round favorite – Coffee cakes are always good, and cinnamon is a flavor that’s a hit all year. It’s light enough for spring and summer while bursting with all the warm, cozy flavor for fall and winter.
Sourdough discard – Coffee cakes are one of my favorite ways to use sourdough discard. Discard adds so much moisture and flavor! If you’re interested in more ways to incorporate your discard into breakfast, I compiled a list of 20+ sourdough discard breakfast recipes just for that purpose!
Ingredients
Oil: Any neutral oil will work, I prefer avocado oil. Coconut oil would be melted and slightly cooled for use in the cake batter.
Brown sugar: Combined with cane sugar to sweeten the cake and topping, brown sugar gives a deep molasses flavor and produces a golden color in the bake.
Sourdough starter: For this recipe, you can use active starter or discard.
All-purpose flour: I love all-purpose flour for this recipe, as it gives consistent results and maintains a tender and light crumb.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Sourdough Coffee Cake
Step 1: Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish. In a medium-sized mixing bowl, stir the cinnamon crumble ingredients (melted and cooled butter, brown sugar, cinnamon, and flour) until completely combined. Set aside.
Step 2: In a large mixing bowl, cream the oil, cane sugar, and brown sugar until smooth.
Step 3: Add the eggs, vanilla, sourdough starter, and milk. Mix well.
Step 4: In a separate bowl, whisk the salt, baking soda, and flour until combined. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Don’t overmix the batter.
Step 5: Pour half of the coffee cake batter into the prepared baking dish. Sprinkle half of the crumble mixture evenly on top. Pour the remaining cake batter over the crumble, then sprinkle the rest of the crumble mixture over the top of the batter.
Step 6: Bake in the preheated oven for 40-50 minutes. The edges will start to turn golden, and a toothpick inserted should come out clean. Cool completely before slicing and serving.
Long Fermented Version
Note: The cinnamon filling won’t be fermented for this recipe, but the batter can be fermented. Keep in mind that a fermented cake batter typically results in a denser, less fluffy cake.
Step 1: Combine the oil, sugars, eggs, sourdough starter, milk, and flour. Cover with a tight lid or plastic wrap (to prevent a hard crust from forming) and leave at room temperature for 8 to 24 hours.
Step 2: After the fermentation time, preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking dish.
Step 3: In a medium mixing bowl, stir the cinnamon crumble ingredients (melted and cooled butter, brown sugar, cinnamon, and flour) until completely combined. Set aside.
Step 4: Add the remaining cake ingredients (vanilla, salt, and baking soda) to the fermented cake batter. Mix briefly, just until combined. Be careful not to overmix.
Step 5: Pour half of the cake batter into the prepared baking dish. Sprinkle half of the crumble mixture evenly on top. Repeat with the other half of the cake batter and crumble mixture.
Step 6: Bake in the preheated oven for 40-50 minutes. The edge of the cake will start to turn golden brown, and a toothpick inserted should come out clean. Cool completely before slicing and serving.
Tips
- You can make the quick version the day of, or start the day before to allow it to ferment. Fermentation not only helps break down the grain and reduce phytic acid, but it also adds a stronger tangy flavor. Keep in mind that a fermented cake batter will typically yield a denser cake, so you’ll lose some of the light, fluffy texture.
- A stand mixer will make working with the long-fermented batter much easier.
- You can make this recipe with active sourdough starter or discard. Either will work since we are using a leavening agent.
- You can make this dairy-free by using a neutral oil, rather than butter, in the crumb topping. Also, swap out the milk for almond or coconut milk.
- If the flour isn’t being fermented, I sometimes use einkorn flour instead of all-purpose for easier digestion.
- If you are new to sourdough, check out my post on how to make a sourdough starter and how to care for a sourdough starter.
How to Serve Sourdough Coffee Cake
- Serve for breakfast or dessert with a strong cup of coffee or a glass of milk.
- Serve alongside a zucchini frittata for a fabulous brunch.
- Pair it with a spiced chai ice cream in the fall, or even a honey lavender ice cream in the summer.
- If you make this coffee cake dairy-free, you can also pair it with this dairy-free pumpkin spice ice cream!
Recipe FAQs
No, it’s not made with coffee, but it’s typically made for coffee! A coffee cake is topped with a crumble, whereas a traditional cake is frosted.
This sourdough coffee cake tastes best when eaten on the same day. You can store it in an air-tight container at room temperature for up to three days or in the fridge for up to two weeks.
You can also freeze the cake for up to three months. It’s helpful to cut into individual portions and freeze them individually. Wrap with plastic wrap or parchment paper in a freezer-safe container. Thaw and gently reheat for a few minutes before serving.
This is purely preference! Coffee cake makes a delicious and special breakfast, but it can easily be served for dessert, as well!
You can use all-purpose or einkorn flour. When you are substituting einkorn flour, you will need slightly more einkorn because it absorbs less liquid than all-purpose. The batter tends to be wetter, but the results are delicious either way.
Here are some common reasons for a cake sinking in the center.
The oven was not preheated.
The batter was overmixed. Mix just until it comes together. There will be lumps in the batter, and that’s okay.
The oven door was opened too often, causing the oven temperature to fluctuate.
The baking soda may be old. It’s recommended to replace your baking soda every 3-6 months if it’s stored in an open container.
Sometimes bumping your baking dish or setting it down too roughly can cause the center of the cake to deflate.
More Sourdough Recipes from the Farmhouse
- Sourdough Chocolate Chip Cookies
- Sourdough Beignets
- Double Chocolate Sourdough Discard Bread
- Sourdough Pastry Braid
- Sourdough Discard Lemon Bread
- The best Sourdough Brioche Cinnamon Rolls
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Coffee Cake
Ingredients
Crumb Topping
- 3/4 cup butter, 171 g melted
- 1 cup brown sugar, 160 g
- 3 tablespoons cinnamon, 15 g
- 1 cup all-purpose flour, 140 g
Cake
- 1 cup oil, 216 g
- 1 cup sugar, 201 g
- 1/2 cup brown sugar, 106 g
- 3 large eggs
- 2 teaspoons vanilla extract, 8 g
- 1/2 cup sourdough starter, active or discard (113 g)
- 1 1/2 cup milk, 354 g
- 1 teaspoon salt, 7g
- 3 teaspoons baking soda, 17 g
- 3 cups all-purpose flour, 420 g
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish.
- In a medium-sized mixing bowl, stir the cinnamon crumble ingredients (melted and cooled butter, brown sugar, cinnamon, and flour) until completely combined. Set aside.
- In a large mixing bowl, cream the oil, cane sugar, and brown sugar until smooth.
- Add the eggs, vanilla, sourdough starter, and milk. Mix well.
- In a separate bowl, whisk the salt, baking soda, and flour until combined. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Don’t overmix the batter.
- Pour half of the coffee cake batter into the prepared baking dish. Sprinkle half of the crumble mixture evenly on top.
- Pour the remaining cake batter over the crumble, then sprinkle the rest of the crumble mixture over the top of the batter.
- Bake in the preheated oven for 40-50 minutes. The edges will start to turn golden, and a toothpick inserted should come out clean. Cool completely before slicing and serving.
Notes
- You can make this dairy free by using coconut oil rather than butter in the crumb topping. Also, swap out the milk for almond or coconut milk. The flavor will be slightly different, but still very yummy.
- See post for the long fermented directions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, I have a question about your Einkorn flour statement. The statement I’m referring to”You can use all-purpose or einkorn flour. See notes in the recipe card for amounts. I like to use einkorn flour, if the flour isn’t being fermented, for easier digestion”.
My interpretation is that Einkorn Flour shouldn’t be used in this recipe if the einkorn flour is being fermented, ie. if using sourdough starter. Is that correct?
I bake with and grow organic einkorn flour and use it extensively in most sourdough breads and other baked goods. It seems to add additional sourness to sourdough bread loaves. It is even part of the flour mixture in my sourdough starter. Should I not be using Einkorn flour if allowing it to ferment in your opinion. Regardless I will try to make your sourdough coffee cake, it looks delicious.
You can use it even if it is being fermented. I make sourdough bread with it all the time. But einkorn flour doesn’t really need to be fermented since it is an heirloom wheat that is already easier to digest and has less phytic acid. That is amazing that you grow you own. So when I’m in a hurry and don’t have time to ferment I will more than likely grab einkorn flour.
I will be making this with potato flake starter. Do I need to make any changes to the amount of flour or liquid ingredients since this starter is not as thick as other starters?
I would think it would make it too liquidy. Maybe you could add a little flour to the starter component to give it a thicker consistency.
Hi! I just mixed this up for the first time (started the long ferment part last night). I don’t have a 9×13 pan so I split it between two 9×9/8×8 square dishes. I want to bake one today and save the other to bake fresh tomorrow morning. Has anyone done that? Can the completely put together cake be stored covered in the refrigerator for one day before baking?
Thank you!!
Absolutely delicious! I tried a half portion of this for me and my husband in an 8″x6″ and it worked great! Will definitely be revisiting, thank you Lisa.
So glad you enjoyed the recipe, Becky! Have a great day!
In this recipe you say 1/2 cup of starter is 142 g, but your beginner sourdough bread recipe says 1/2 of starter is 100 grams. That’s quite a difference. Which is correct? I use a scale because I don’t like the messiness and inaccuracies of volume measures.
The beginners sourdough recipe is active sourdough starter where as the coffee cake is discard. Plus the bread recipe was created from volume where as the coffee cake was converted if that makes sense.
This is delicious! I used dairy free butter & unsweetened vanilla almond milk & it turned out delicious. It makes so much too! I’m hoping to share some with our new neighbors 🙂 it was the first recipe I’ve used with my active starter!
Love it! thanks for sharing those adjustments!
Hi! Would I be able to put it in the fridge overnight after step 6 and bake it right out of the fridge the next morning?
I have not personally tried the fridge overnight after step 6, but I would think it would work just fine.
I made this! I hate to say it, but I twinked the receipe. I am going to try the original later, so I can leave a more accurate review. In my version, I cut the sugar back, and added stevia. I didn’t have any brown sugar, so I added what I had – black strap molasses.
This took awhile to make (for me). There are several steps. When I was mixing the cake part, my melted coconut oil started getting hard, but it mixed in ok.
Even with all the changes, this turned out terrific. I plan on making the long fermented version next time. The next pot-luck I go to, I’ll make the original with exact measurements.
Last of all, I want to say thank you for providing the metric measurements. I really enjoy metric better, as it seems more accurate and easier to measure.
So glad you enjoyed it! Molasses sounds delicious. Glad you are enjoying the metric units. We are working on adding them to all the baking recipes.
Hi, I just made the initial mix last night to long ferment. It is very dry, not at all wet- it doesn’t clump together. Is this right? How does it ferment when it is so dry? Thank you!
It is not super wet, but it still should ferment. I personally add the eggs the night before as well. I know many people are uncomfortable with this, but it works great for me, and makes it to where the overnight ferment has a lot more liquid to work with.
I did not have all I needed so I opted things but it turned out pretty good! I had to do 1 1/4 cup WW and the rest AP for the vanilla cake batter. I did the long ferment with discard, I only had about 100 grams of starter so I added an additional 1/4 cup of water to my batter. Next time I will sift and whisk the two flour types before adding wets but it was still great, has a marble look from the AP globs that didn’t mix with the whole wheat lol. To my surprise the dough was fluffy and just about doubled by morning! I added everything else to the mixer and prepped the rest. In the filling I added 1/2 teaspoon fresh espresso ground coffee and an addition 1/2 tsp of cinnamon. For the crumble I did a cold butter method but cutting in cold butter with a pastry blender until it resembled kinetic sand, then I formed clumps for crumble by squeezing and sprinkling over the top of the batter. Next time I’ll weigh my batter in half’s before pouring because I did not reserve enough for the top cake layer but it was still delicious, just not as pretty as yours!!! Thanks again for such a fabulous recipe!
Adding ground coffee sounds delicious. So glad you enjoyed it.
I forgot to mention I added chopped walnuts to the filling layer! It was literally so amazing I haven’t been able to stop thinking about it!