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4.3 from 48 votes

Sourdough Discard Cinnamon Crumb Cake

This sourdough coffee cake is the perfect sweet way to use up sourdough starter discard! It's a moist vanilla bean-filled cake with tons of cinnamon and almond-scented crumb topping.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 9 servings
Calories: 663 kcal
Course: Dessert
Cuisine: American

Ingredients

Topping
  • 2 cups all-purpose flour 241 grams
  • 1 cup granulated sugar 198 grams
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • ¾ cup melted unsalted butter 170 grams
Cake Batter
  • 1/2 cup unsalted butter 113 grams, room temperature, at least 65 degrees F
  • 1 cup granulated sugar 198 grams
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup unfed/discard sourdough starter 227 grams
  • 2 cups all-purpose flour 241 grams
  • 2 tablespoons instant mashed potato flakes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup whole milk 57 grams, room temperature
  • powdered sugar for topping, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F and spray a 9x9 baking dish with non-stick cooking spray.
For topping:
  1. In a medium bowl, whisk together the flour, sugar, cinnamon, and kosher salt.
  2. Add the vanilla and almond extracts to the melted butter and pour the butter into the flour mixture, stirring until you have a uniformly moist mixture.
  3. Set aside while you make the batter.
For cake batter:
  1. In a large mixing bowl of a stand mixer, beat the butter and sugar until well combined and light yellow in color. About 3-5 minutes.
  2. Add the eggs, vanilla, and sourdough discard, mixing until smooth and scraping the bowl's sides and bottom as you go.
  3. In a medium bowl, whisk together the all-purpose flour, potato flakes, baking soda, salt, and baking powder.
  4. Add the flour to the butter/starter mixture, stirring until evenly combined.
  5. Add the milk and mix until smooth.
  6. Spread the batter in the prepared pan and sprinkle the crumb mixture evenly over the top.
  7. Bake the cake for 45 to 50 minutes, until a paring knife inserted in the center comes out clean, and the edge of the cake just barely pulls away from the pan.
  8. Remove it from the oven and cool on a rack. Once cooled sprinkle with powdered sugar if desired.

Notes

  • Recipe from King Arthur Flour

Nutrition Information

Serving 1slice Calories 663kcal (33%) Carbohydrates 96g (32%) Protein 9g (18%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 110mg (37%) Sodium 394mg (16%) Potassium 133mg (4%) Fiber 2g (8%) Sugar 45g (90%) Vitamin A 860IU (17%) Vitamin C 3mg (3%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 663

% Daily Value*

Serving 1slice
Calories 663kcal 33%
Carbohydrates 96g 32%
Protein 9g 18%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 110mg 37%
Sodium 394mg 16%
Potassium 133mg 3%
Fiber 2g 8%
Sugar 45g 90%
Vitamin A 860IU 17%
Vitamin C 3mg 3%
Calcium 59mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.