So Much Discard! What to do?!
FRIENDS!!!!! So I have been making all sorts of sourdough breads, and then a bazillion ways to use my discard. Check out my SOURDOUGH DISCARD PANCAKES HERE!
Sourdough Discard Coffee Cake to the Rescue!
Our favorite was the daily sourdough pancakes, but as of late we are loving this amazing Sourdough Discard Coffee Cake! It works up in just minute, is moist, and the tangy sourdough flavor with the sweet crumble topping is seriously what dreams are made of.
Allergy Friendly Substitutions for Top 8 and Top 9 Free
You can easily make this Top 8 and Top 9 free by subbing in a gluten free measure for measure flour, such as King Arthur’s Gluten Free Measure for Measure, JUST Egg for the egg OR 1/4 C unsweetened applesauce for each egg, and finally Earth Balance vegan spread in place of the butter. The flour and vegan spread in even amounts for replacing. Viola!
Sourdough Discard Coffee Cake
Ingredients
COFFEE CAKE BATTER
- 1/2 C Unsalted butter, or vegan spread, room temperature
- 1 C sugar
- 2 eggs, or 1/2 C JUST Egg, or 1/2 C unsweetened applesauce
- 1 C unfed sourdough starter discard
- 2 C flour (whole wheat, All-Purpose, or gluten free measure for measure
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4-1/2 C milk, or soy milk, or almond milk, or water
COFFEE CAKE CRUMB TOPPING
- 2 C flour (whole wheat, All-Purpose, or gluten free measure for measure
- 1 C sugar
- 2 tsp cinnamon
- 1 tsp salt
- 1 C unsalted butter, or vegan spread, melted
Instructions
COFFEE CAKE BATTER
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Cream the 1/2 C room temperature butter, sugar and eggs. Add sourdough discard, stirring well. Next add flour, powder, soda, salt and mix until well combined. Finally, add in 1/4 C of the milk, give it a good stir. You want this to be like a thick sticky muffin batter. Add a little more milk if needed to get sticky texture. Spread into a greased 8×8 square baking dish.
COFFEE CAKE CRUMB TOPPING
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Combine all ingredients for topping into a bowl and mix well until crumbly texture. Pour out onto batter and spread evenly.
BAKING THE COFFEE CAKE
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Bake in a 350 degree oven for 45-50 minutes until golden brown and a knife inserted in the center comes out clean.
These were so good! Thanks for the great recipe!
You are so welcome!! I’m glad you enjoyed as much as we do!
I have made this a few times now! I love it!
please check the topping part of the recipe? one place you have 1 cup butter the other you have half cup butter. i used 1 cup and it seems like 1/2 cup is the right amount.
That is correct – there’s two different measurements: 1 for the cake batter and one for the topping. It makes a large amount of crumble. I use 2 sticks (1 full cup in the crumble). Feel free to alter to your liking but this is accurate as listed.
Wayyyyyyy to much crumble. I should have listened to my experience…The texture was like sand and I put half inside the cake. So dry.
This looks delicious! Do you think it would work in a Bundt pan putting the crumble in first?
I LOVE you have so much crumb topping. Excellent.