This Cinnamon Crumb Sourdough Discard Coffee Cake Will Make You “Forget” Your To-Do List

Forget overpriced bakery slices. This Cinnamon Crumb Sourdough Discard Coffee Cake turns that jar of starter waste into a buttery, bakery-tier flex with a crumb so generous it should be illegal. It’s the kind of cake that makes neighbors “happen” to stop by and coworkers suddenly love meetings.

Sweet, tangy, ultra-moist, and stacked with a brown sugar cinnamon rubble that crackles, this is the coffee cake you serve when you want silence at the table—because everyone’s busy eating. You’ll get a one-bowl batter, a foolproof crumb, and a weekend win that tastes like you actually planned ahead.

What Makes This Recipe So Good

Uses sourdough discard for major flavor. The discard adds a subtle tang that balances sweetness and keeps the crumb tender without tasting “sour.”
Big, bakery-style streusel. The thick cinnamon-brown sugar topping turns crisp on the edges and melts into buttery pockets in the middle. Drama?
Yes, edible drama.
One bowl for batter, one for crumb. Minimal mess, maximal payoff. Your sink will thank you.
Moist without oil overload. Sour cream + discard + butter equals plush texture that stays soft for days.
Versatile. Works in an 8×8 or 9-inch pan, scales easily, and plays well with nuts, fruit, or a glaze. Basically your coffee cake Swiss Army knife.

Shopping List – Ingredients

For the crumb topping:
- 1 cup (200 g) light brown sugar, packed
- 1 cup (125 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, melted
- Optional: 1/2 cup chopped pecans or walnuts
For the cake:
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 g) sour cream (or plain Greek yogurt)
- 1 cup (240 g) sourdough discard, unfed
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- Optional ribbon: 1/4 cup brown sugar + 1 teaspoon cinnamon
To finish (optional):
- Powdered sugar for dusting
- Vanilla glaze (powdered sugar + milk + vanilla)

How to Make It – Instructions

Prep the pan. Heat oven to 350°F (175°C).
Line an 8×8-inch square or 9-inch round pan with parchment and lightly grease. Nonstick spray is your friend.
Make the crumb. In a bowl, combine brown sugar, flour, cinnamon, and salt. Stir in melted butter until clumps form.
Toss in nuts if using. Set aside and try not to eat it.
Cream butter and sugar. In a large bowl, beat softened butter with granulated sugar until light and fluffy, 2–3 minutes. This traps air and keeps the cake from turning into a brick.
You’re welcome.
Add eggs and vanilla. Beat in eggs one at a time, then the vanilla. Scrape down the bowl. No rogue butter pockets allowed.
Mix in sour cream and discard. Add sour cream and sourdough discard; beat until smooth.
It may look slightly curdled—totally fine.
Whisk dry ingredients. In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Combine gently. Add dry ingredients to wet and fold with a spatula until just combined. Overmixing = tough cake. Leave a streak or two—it’ll sort itself out.
Layer the batter. Spread half the batter into the pan.
Sprinkle the optional brown sugar–cinnamon ribbon. Dollop remaining batter on top and smooth.
Top with crumb. Break crumb mixture into chunky bits and scatter evenly over batter. Press lightly so it adheres.
Bake. Bake 38–48 minutes, until a tester in the center comes out clean or with a few moist crumbs.
If the crumb is browning too fast, tent with foil for the last 10 minutes.
Cool and finish. Cool in the pan 20–30 minutes. Dust with powdered sugar or drizzle glaze. Slice thick.
No judgment.

How to Store

Room temperature: Keep covered for up to 3 days. The crumb stays crisp day one; by day two it mellows into buttery bliss.
Refrigerator: Store up to 5 days in an airtight container. Warm slices in the microwave for 10–15 seconds to re-soften.
Freezer: Wrap individual slices tightly and freeze up to 2 months.
Thaw at room temp or reheat from frozen at 300°F (150°C) for 10–12 minutes.

Health Benefits

Reduced waste, increased joy. Using sourdough discard reduces food waste and adds flavor without extra sugar. Planet-friendly cake? Yes, chef.
Better texture, less oil. The moisture from discard and sour cream means you don’t have to drown the batter in oil to get that plush crumb.
Protein and minerals, modestly. Eggs and dairy contribute protein and calcium.
It’s still dessert, but at least it’s not empty calories, IMO.
More satisfaction, fewer “second breakfasts.” The combo of fat + carbs + a touch of tang keeps you fuller longer than a plain muffin drive-by.

Don’t Make These Errors

Using active, bubbly starter instead of discard. This can change rise and texture. You want unfed, room-temp discard for predictable results.
Overmixing the batter. It toughens the crumb. Fold gently until just combined.
If your arm workout is happening, you’ve gone too far.
Skipping salt in the crumb. That tiny 1/4 teaspoon makes the flavor pop. Don’t sabotage your own cake.
Underbaking the center. A heavy crumb can fool you. Test in the center; if it’s gooey, give it 5 more minutes and tent if needed.
Pouring hot melted butter into cold crumb ingredients. Scalding melts sugar and kills the clumps.
Let butter cool 2–3 minutes first.

Variations You Can Try

Apple Cinnamon: Fold 1 cup peeled, diced apples into the batter. Add a pinch of nutmeg to the crumb. Peak fall energy, no rake required.
Maple Pecan: Swap 1/4 cup granulated sugar for maple syrup (reduce discard by 2 tablespoons), use pecans in the crumb, and drizzle with maple glaze.
Blueberry Lemon: Add 1 cup fresh blueberries tossed in 1 tablespoon flour.
Zest a lemon into the batter and finish with a lemon glaze.
Chocolate Swirl: Mix 2 tablespoons cocoa with the brown sugar ribbon. Add mini chips to the crumb for bonus chaos.
Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum. Check doneness early—GF can brown faster around the edges.
Dairy-Free: Substitute vegan butter and a thick dairy-free yogurt.
Choose a neutral oil for half the butter in the batter if needed.

FAQ

Can I make this the night before?

Yes. Bake, cool, cover, and keep at room temp. If you want a just-baked vibe, warm slices in a 300°F oven for 8–10 minutes or microwave briefly.

What if my discard is very sour?

That’s fine.

The sugar and spices balance it. If it’s aggressively tangy, reduce discard by 2 tablespoons and add 2 tablespoons milk to maintain moisture.

Can I bake this in a 9×13 pan?

You can double the recipe for a 9×13. Start checking at 40 minutes; it may take 45–55 depending on your oven and pan color.

Do I need to rest the batter?

Not required.

This is a quick-bake cake. Resting 10 minutes can slightly relax the gluten if you overmixed a touch—but don’t use it as a crutch, FYI.

Why is my crumb sinking?

Likely too much batter mixing or too-wet crumb. Press the crumb lightly to adhere, and ensure your batter isn’t runny.

Also, don’t open the oven in the first 25 minutes.

Can I reduce the sugar?

Yes, by up to 20% in both batter and crumb without wrecking texture. Expect a less caramelized top and a slightly drier crumb—still great with coffee.

What’s the best coffee pairing?

Medium roast with chocolate notes or a cinnamon-spiked latte. If you’re team tea, a malty Assam or chai is clutch with the spice profile.

In Conclusion

This Cinnamon Crumb Sourdough Discard Coffee Cake hits that sweet spot: low effort, high reward, and a clever way to use your starter’s “leftovers.” The crumb is outrageous, the cake stays soft for days, and the flavor lands between cozy bakery classic and “wait, what’s your secret?” Make it for brunch, meetings, random Tuesdays—whatever excuse you need.

One slice in and you’ll understand why this one’s a keeper.