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.
Recipe looks great, but can I mix the cake batter and put it in the frig for 12-24 hours to ferment before proceeding with the recipe?
I did it and it was fabulous! I don’t like multi step recipes so I just threw it all in my mixer and then put the batter in the fridge for 30 hours until I was ready to bake. Easy and still perfect taste and texture.
I used a 9×13 baking dish as directed. Check the cake with toothpick. It came out clean. Went to cut into the cake and found it was not done. I had to cook an additional 25 to 30 minutes for it to be completely done. Love the cake but either the time to bake it or the temperature of the oven needs to be adjusted. Any suggestions
This is AMAZING!!! Turned out incredible! I added pecans to the filling. It is dense but fluffy and just delicious! Thank you!
That sounds delicious!
Delicious recipe! My husband says it’s a win!
I was a little be confused when it said “put dry ingredients in bowl and add wet ingredients” I totally forgot there were other ingredients and was about to add the dry “filling”. I suggest putting “baking soda, salt…etc” in parentheses in that step! Also mention to add melted coconut oil last to wet ingredients because it hardened when I added milk so I had to blend it in a blender.
Other than those things, I love this coffee cake so much!
This is a question, not a comment. Is the weight listed for the cake batter the weight for einkorn or all purpose flour? I’m using einkorn and using the 525g as listed. I sure hope that’s right.
This recipe makes so much! I had to bake it for 65 minutes to get the center done but the edges were a little over cooked. I’ll try to halve it next time. Should you adjust the amount of stater you use if it’s active? Could this have made a difference in cook time? Still learning…
No, that wouldn’t really make a difference. The biggest difference in cooking time would be the size of the baking pan used.
So good. I made this for thanksgiving and everyone absolutely loved it!! I fermented the dough overnight and added some pecans to the middle layer and mixed some into the top crumble. It was so easy and good.
Yum!
I feel like I am missing something? but the cinnamon filling only has 3 dry ingredients which means the filling is just dry flour not a filling… I’ve read it over and over again and cant figure out what it should actually be. The crumble ratios are also off there was so much loose flour and it was very grainy? I don’t know where I am going wrong 😞
It works, I’ve made it many times. The moisture from the cake gets absorbed by the crumble.
If I were to put this into bread loaf pans, what temperature and how long would I put it in the oven for?
I have never tried that, so I can’t say for sure how long it should bake. The temperature can probably stay the same, pending your oven.
Did anyone else use the weights instead of volume? I followed the recipe to a T, using solely the weights in grams. It was a massive failure in every respect. Sorry! But I really think there is something off with the weights. In addition, I also encountered the melted coconut oil immediately freezing up when I added the cold milk and there was no way to heat my metal KitchenAid bowl. The melted butter also froze up and the crumb topping was kind of like cement, trying to break it up. The ratios seemed way off – especially the amount of oil. I used Einkorn for the crumb and filling and AP flour for the cake. The only modification was to split the cake into 2 loaf pans. I lost half the crumb and a lot of batter when the cake rose so high in the oven, it spilled over. The Baking soda seemed to be a lot compared to other recipes. Big mess! And then after letting it cool, the middle sunk so deeply I had to cut into it and the entire middle was raw. I tried rebaking it for another 20 minutes and the result was still raw in places and too dark to serve. I hope to save someone from my experience. Stick to the volume measurements!
I’m pretty bummed out, I had the same problems using volume measurements. I did not weigh anything. I did the long ferment so i didn’t have the issues you had with mixing the batter, but I had the same results. Spilled all over the oven making a huge mess. I haven’t even cut into it yet so I have no idea if it’s raw or not because I wanted to see if anyone else had any issues. I see your question is from October & Lisa has not responded so I guess there is no hope of troubleshooting this problem.
I just had the same issue and came to the comments to see if anyone knew why 🙁 I did a long ferment and my batter is spilling out all over the oven, I have no idea why! I followed everything and now I’m just wondering if there’s something about how the baking soda reacts with the cake batter after it’s been fermented? I have no clue how the cake turned out yet- the oven is a mess though!
I would say the problem of the coffee cake spilling out
Of the pan is from using too much baking soda.
Reading through the recipe 3teaspoons is way too much. The baking soda reacted with the sourdough starter which has a certain amount of acid in it. That’s why the cake will rise without any “proofing” needed.
I suggest using maybe 1 teaspoon or 1 1/2 teaspoons baking soda in this recipe. I haven’t made this yet but I will be later this week.
I hope this helps.