Sourdough Coffee Cake
If you’re looking for wholesome sourdough coffee cake, you’ve found it! My recipe gives you the moist, fluffy cake you’re craving without all that sugar. I use a pure maple syrup to sweeten the cake itself and a small amount of light brown sugar in the cinnamon layer as well as the streusel topping. You get the same delicious flavor without needing to gulp water after you eat it!
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If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Why You’ll Love This Sourdough Coffee Cake Recipe
- You can easily make this recipe with sourdough discard or fed starter. Either work great!
- The cake comes out so fluffy and moist.
- This coffee cake is not overly sweet, meaning you won’t need to down a glass of water when you’re done eating it!
- It’s more wholesome than other recipes due to the pure maple syrup to sweeten the cake rather than sugar.
Ingredients You’ll Need
Cake
- all-purpose flour
- pure maple syrup
- sourdough starter (fed or discard)
- baking powder
- baking soda
- salt
- avocado oil (or melted butter)
- sour cream (can substitute for plain unsweetened yogurt)
- buttermilk (or milk)
- eggs
- pure vanilla extract
Cinnamon Layer
- ground cinnamon
- light brown sugar
- all-purpose flour
Streusel Topping
- all-purpose flour
- softened butter (salted)
- light brown sugar
- ground cinnamon
Kitchen Tools You’ll Need
- 9×9″ baking pan (stainless steel is best)
- mixing bowls
- spatula
Step-By-Step Instructions
Make the Cake Batter
In a large mixing bowl whisk together maple syrup, sourdough starter, avocado oil, sour cream, buttermilk (or milk), eggs, vanilla, salt, baking powder, and baking soda. Just until combined, don’t overmix.
Add in flour. Whisk just until combined. Do not overmix. It’s ok to have some lumps. Set aside. (optional – if you want to long ferment the batter do this now, instructions in notes)
Prepare the Pan
Prepare a 9×9 (or 8×12”) baking pan with parchment or grease with butter and a dusting of flour.
Make the Cinnamon Layer
In a small mixing bowl, mix the cinnamon layer ingredients. Set aside.
Make the Streusel Topping
In another small mixing bowl, mix the streusel top ingredients. Set aside. (NOTE: You can double the streusel topping if desired)
Layer the Coffee Cake
Preheat the oven to 350 degrees
Pour half the cake batter into the prepared pan and smooth out with a spatula.
Evenly sprinkle the cinnamon layer mixture over the cake batter.
Then carefully and gently pour the other half of the cake batter on top. You don’t want this layer to mix into the cinnamon layer you sprinkled on.
Gently smooth out the top layer of batter with a spatula or spoon.
Sprinkle the streusel topping on top of the cake.
Bake the Cake
Bake for 40-45 minutes. A toothpick should come out clean when it’s done.
Long Fermentation (Make Ahead) Instructions
If you’d like to long ferment this coffee cake, simply whip up the batter and place the mixing bowl covered in the fridge overnight or up to 24 hours. When you’re ready to bake it, just get it out of the fridge and continue with the recipe.
This is a great way to make the coffee cake ahead of time, so all you’d have to do is get the batter out of the fridge and layer the cake in the baking pan before baking.
Helpful Tips for Making This Recipe
- You can use discard, AKA unfed starter, in this recipe to make a sourdough discard coffee cake.
- No matter if you use a fed starter or discard, your starter should have a thick, pancake batter consistency.
- Avoid over-mixing the batter when making this recipe. Over-mixing will give you a dense cake.
- When you’re pouring the first half of the cake batter into the pan, you can eyeball it. I recommend using less rather than more so you can ensure the top layer of the batter will be enough.
- If you want more of a streusel topping, feel free to double that part of the recipe. I created this to not be overly sweet, which is why there is less sugar than some coffee cake recipes.
How to Serve Sourdough Coffee Cake
You can serve sourdough coffee cake in so many ways:
- In the morning for breakfast with a glass of milk or a cup of coffee.
- By itself for a snack if you’re craving something sweet.
- As a dessert after a meal.
- Alongside bacon, sausage, or eggs for breakfast or brunch.
How to Store Leftovers
Store sourdough coffee cake in an airtight container for 3-4 days. It’s best if eaten within 3 days. After that it starts to dry out as with any cake.
Freezing Coffee Cake
If you can’t eat all of the cake within 3 days, you can freeze it for up to 3 months. I recommend wrapping each piece in parchment paper before placing them in a freezer-safe container or bag.
How to Warm Leftover Coffee Cake
The biggest issue with warming cake is preventing it from drying out. So to warm leftover coffee cake, I recommend heating it in the oven at 300 degrees until it’s warm.
Recipe FAQs
No, it is not made with coffee, but it gets its name because it is meant to be eaten while drinking coffee.
That’s 100% up to you! We generally eat it for breakfast, but it can also be a dessert or snack.
If your cake comes out dense, it is usually due to over-mixing the batter. Next time, mix only until it’s combined. It’s okay to have some lumps.
Yes! You can use fed starter or discard (unfed starter) for this coffee cake recipe.
More Sweet Sourdough Breakfast Recipes
- Sourdough Cinnamon Rolls (with cream cheese frosting)
- Sourdough Honey Buns (better than Little Debbie’s)
- Sourdough Espresso Chocolate Chip Scones
- Sourdough Raspberry Muffins with Chocolate Chips
- Strawberry Sourdough Sweet Rolls
Did you make this recipe?
- Give it a 5-star rating on the recipe card below 👇🏼
- Share a photo of your coffee cake on your Instagram or Facebook stories. Be sure to tag @plumbranchhome and use the hashtag #plumbranchhome so I can see it!
Sourdough Coffee Cake Recipe
Sourdough Coffee Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 3/4 cup pure maple syrup
- 1/2 cup sourdough starter fed or discard
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/3 cup avocado oil or melted butter
- 1/2 cup sour cream or plain unsweetened yogurt
- 3/4 cup buttermilk or milk
- 2 eggs
- 2 tsp pure vanilla extract
Cinnamon Layer
- 2 tsp ground cinnamon
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
Streusel Topping
- 1/4 cup all-purpose flour
- 2 Tbsp softened butter salted
- 2 Tbsp brown sugar
- 1/2 tsp ground cinnamon
Instructions
- In a large mixing bowl whisk together maple syrup, sourdough starter, avocado oil, sour cream, buttermilk (or milk), eggs, vanilla, salt, baking powder, and baking soda. Just until combined, don't overmix.
- Add in flour. Whisk just until combined. Do not overmix. It’s ok to have some lumps. Set aside. (optional - if you want to long ferment the batter do this now, instructions in notes)
- Prepare a 9x9 (or 8x12”) baking pan with parchment or grease with butter and a dusting of flour.
- In a small mixing bowl, mix the cinnamon layer ingredients. Set aside.
- In another small mixing bowl, mix the streusel top ingredients. Set aside. (NOTE: You can double the streusel topping if desired)
- Preheat the oven to 350 degrees
- Pour half the cake batter into the prepared pan and smooth out with a spatula.
- Evenly sprinkle the cinnamon layer mixture over the cake batter.
- Then carefully and gently pour the other half of the cake batter on top. You don’t want this layer to mix into the cinnamon layer you sprinkled on.
- Gently smooth out the top layer of batter with a spatula or spoon.
- Sprinkle the streusel topping on top of the cake.
- Bake for 40-45 minutes. A toothpick should come out clean when it’s done.
Notes
Optional - Long Fermentation Instructions (AKA Make Ahead)
If you'd like to long ferment this coffee cake, simply whip up the batter and place the mixing bowl covered in the fridge overnight or up to 24 hours. When you're ready to bake it, just get it out of the fridge and continue with the recipe. This is a great way to make the coffee cake ahead of time, so all you'd have to do is get the batter out of the fridge and layer the cake in the baking pan before baking.eYou can use discard, AKA unfed starter, in this recipe to make a sourdough discard coffee cake.Helpful Tips for Making This Recipe
- You can use discard, AKA unfed starter, in this recipe to make a sourdough discard coffee cake.
- No matter if you use a fed starter or discard, your starter should have a thick, pancake batter consistency.
- Avoid overmixing the batter when making this recipe. Overmixing will give you a dense cake.
- When you're pouring the first half of the cake batter into the pan, you can eyeball it. I recommend using less rather than more so you can ensure the top layer of the batter will be enough.
- If you want more of a streusel topping, feel free to double that part of the recipe. I created this to not be overly sweet, which is why there is less sugar than some coffee cake recipes.
Easy and delicious recipe! Plus so much better than store bought.
I’m so happy to hear you enjoyed this coffee cake! It really is so much better than store-bought, thanks for sharing!