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.
I usually do the long ferment but the coconut oil hardens overnight in my kitchen and there are chunks in the batter, even after mixing the other ingredients in. Is this ok?
Also, it would really be helpful if the long ferment instructions were included on the recipe card so we wouldn’t have to keep scrolling back up to see which ingredients were already in the batter.
Thank you for your feedback!
I added 50 g of melted butter to the filling, otherwise did it exactly like it is written. Yum!
Super tasty recipe. I doubled the batch and it turned out great- I did one with cocoa powder in the crumble as well – amazing. I made a mistake and did the fermentation method but only let it sit at room temp for an hour. Difficult to mix the remaining ingredients but again, turned out great
This recipe is not great. The dry filling confused me so I took out some of the batter, added cinnamon to it and used that as a filling. The coconut oil overpowers the flavor of the cinnamon and takes over the taste. Wouldn’t recommend.
I love this recipe, it’s one of my favorites, however it never fails no matter how I make it or how long I bake it it always comes out underdone. I don’t know what I’m doing wrong or maybe it’s my oven?
Still a fantastic recipe though!
You may need to adjust your cooking temperature. I would try 10 degrees hotter and test from there.
I was under the impression 3 cups of all purpose flour was 360 grams. Maybe as much as 375 but I am not sure how it could be 420 grams. Have I been measuring inaccurately?
Here’s a conversion chart I use quite regularly.
Hi Lisa, not sure what chart you use regularly as you didn’t post the link that I can see, but according to this chart at King Arthur Baking,
Ingredient Weight Chart:
All-Purpose Flour 1 cup = 120 grams
So 3 cups is 360 grams
Coffee cake is always a favorite. Love adding sourdough to it.
I made this and it is very good; however, I had problems with the cinnamon filling not incorporating into the cake. It’s like a layer of raw filling left after baking it. I’m still a newbie at baking and I follow recipes to the “T” since I’m not too confident in making things up. So is the filling supposed to have “butter” or something added as well? It’s not written, but my filling looks like when I put it over the first layer to begin with, even after baking. Overall though, it tastes great!
That’s interesting. It should be more incorporated.
I had the same issue with mine as well. I did cut the recipe in half and put it in a 9×9. I’m wandering if it had something to do with the size of the dish I used.
It could have!
Is the cinnamon filling supposed to be something else besides unincorporated flour? I’m thinking that’s a typo
The cake and topping were perfect. My oven runs hot, however I still ended up cooking it for 15 min longer(covering it with foil) to get it to cook all the way. The filling was also floury and not absorbed. Possibly my starter is drier…I would actually like to double the topping and use it as filling.Has anyone tried this?
Hi shelly, yes I’ve tried this and it works just fine. I think if there is not enough moisture in the cake mixture it does not hydrate the filling enough.
The first time I made this I didn’t realize I was almost out of cinnamon! Ended up subbing most of it in the filling and topping with cocoa powder and WOW. Was it ever good. I’ve made it with just cinnamon too and that is fantastic. But I prefer the cinnamon chocolate accident! I’m making it for the 4th time tonight/tomorrow(always doing the long ferment).
Sounds delicous!
Can I do this as muffins rather than 9×13?
Sure! Just adjust the baking time like you would for muffins.
Did you make them as muffins? Curious how they turned out!