top of page

Sourdough Coffee Cake

Since my start of sourdough, I've been using the discard for everything. I love baking but sometimes waiting for the sourdough to be nice and bubbly to make things can be hard when you're beginning. So, a good discard recipe when you want to bake something on a whim is great.

I love having fresh baked goods in the house constantly. I always have cookies, but I think living in a house with 5 boys who all have quite the appetite, it's a way I can show my love for them. After all, the way to a man's heart is through his stomach, right? And I have to do everything I can to get these boys coming back around once they get *gulp* girlfriends and families of their own, right??

This recipe is so good, easy to make, and keeps really well for a few days... if it even lasts that long!



  • 4 tablespoons butter (melted)

  • ½ cup light brown sugar

  • ½ cup all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 cup chopped pecans


  • ⅓ cup light brown sugar

  • ⅓ cup all-purpose flour

  • 2 teaspoons ground cinnamon


  • 8 tablespoons butter (softened)

  • ½ cup light brown sugar

  • ½ cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • ½ cup sour cream

  • ½ cup sourdough starter discard

  • 1 cup buttermilk

  • 1 teaspoon fine sea salt

  • 2 teaspoons baking powder

  • 2 cups all-purpose flour



  • Melt the butter in a bowl and stir in the light brown sugar and cinnamon until smooth. Add the flour and pecans and stir again until the mixture comes together into a big clumpy mass. Set it aside and let it cool.


  • Stir the cinnamon, flour and light brown sugar together in a small bowl and set aside.


  • Preheat your oven to 350°F. Lightly grease an 9" x 9" metal baking pan with butter or cooking spray.

  • In a large mixing bowl, use a spatula to cream the butter, light brown sugar and granulated sugar until smooth. Add the eggs, vanilla extract, sour cream, sourdough starter, milk, salt and baking powder to the bowl and stir until combined. Add the flour and mix until ingredients are fully incorporated.

  • Pour half of the cake batter into the greased baking dish. Sprinkle the cinnamon sugar mixture evenly across the surface of the batter. Carefully pour the remaining batter over the cinnamon sugar mixture to cover. Use an offset spatula to gently spread the batter evenly. Break up the crumble topping with your fingers and sprinkle evenly over the top.

  • Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.

Recipe from Little Spoon Farm

bottom of page