Sourdough Cinnamon Coffee Cake

There was a time when coffee cake lived in every corner café—wrapped in crinkly paper, nestled behind a glass case, and perfectly paired with a foamy latte or an after-school treat.

This sourdough cinnamon coffee cake is my homemade tribute to that memory. Vanilla crumb cake layered with cinnamon brown sugar and topped with a crumbly streusel- this cake with be requested over and over. Tangy, tender, and perfectly spiced, it’s the kind of cake that feels like a throwback and a glow-up all at once.

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Why Use Sourdough in Cake?

Using sourdough discard in cake adds a slight tang, enhances moisture retention, and makes the crumb softer and more tender. The fermentation process also helps break down gluten, making the cake easier to digest.

Do I have to long-ferment this Cake?

No! You can mix up this batter if you want to make this quickly. Directions will be listed below.

As an amazon affiliate, this post may contain affiliate links. Which means I may receive a commission for qualifying purchases. I will only recommend products that I personally love and use.

Tools You’ll Need:

• Mixing bowls- ( large, 1 medium, 1 small

• Whisk and spatula- for mixing batter

• Fork or pastry blender- for streusel

• 9×13-inch (23×33 cm) baking pan- for baking cake. Note: you can use a 9×9 pan and cut this recipe in half if you want to make less. I love this USA cake pan for all my baking needs linked here https://amzn.to/4iKkMjx

• Parchment paper- (optional) to line cake pan

• Electric mixer or hand whisk– for final batter

• Measuring cups/spoons or kitchen scale– for measuring ingredients

Now let’s bake a cake!

Sourdough Cinnamon Coffee Cake

Long-Ferment Option (Overnight option)

Step 1: Fermented Base (Mix the Night Before)

Ingredients:

• 85g (1/4 cup) honey

• 150g (3/4 cup) white sugar

• 50g (1/4 cup, packed) brown sugar

• 120g (1/2 cup) sourdough discard (unfed or past peak)

• 160g (2/3 cup) sour cream or plain whole milk Greek yogurt (do not use regular yogurt, light sour cream, or non fat Greek yogurt this will affect the texture)

• 150g (2/3 cup) milk

• 60g (1/4 cup) avocado oil

• 450g (3 1/4 cups) all-purpose flour

Instructions:

1. In a large bowl, whisk together the honey, white sugar, brown sugar, sourdough discard, yogurt or sour cream, milk, and oil until smooth.

2. Add the flour and stir just until no dry bits remain.

3. Cover tightly and refrigerate overnight (8–12 hours) for a cold, long fermentation.

Step 2: Streusel Topping

Ingredients:

• 180g (1 1/2 cups) all-purpose flour

• 100g (1/2 cup) white sugar

• 190g (1 cup, packed) brown sugar

• 60g (1/4 cup) sourdough discard

• 85g (6 tbsp) unsalted butter, softened

• 1 tbsp ground cinnamon

• Pinch of salt

Instructions:

1. In a medium bowl, combine all ingredients.

2. Mix with a fork (or your fingers) until large, crumbly chunks form.

3. Cover and let rest overnight to ferment, or use immediately.

Step 3: Cinnamon Sugar Ripple Layer

Ingredients:

• 38g (3 tbsp, packed) brown sugar

• 38g (3 tbsp) white sugar

• 1 1/2 tbsp ground cinnamon

• 12g (1 1/2 tbsp) all-purpose flour

• 1/2 tsp salt

Instructions:

1. Mix all ingredients in a small bowl until well combined. Set aside.

Step 4: Final Add-Ins (Next Day, Just Before Baking)

Ingredients:

• 65g (4 tbsp) unsalted butter, melted

• 2 large eggs

• 8g (2 tsp) vanilla extract

• 10g (2 1/2 tsp) baking powder

• 1g (1/2 tsp) baking soda

• 3/4 tsp salt

Instructions:

1. Remove the fermented batter from the fridge and let it sit at room temperature for about 15 mins to warm up.

2. Add melted butter, eggs, vanilla, baking powder, baking soda, and salt to the batter.

3. Beat for 1–2 minutes until smooth—don’t overmix.

Step 5: Assemble and Bake

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.

2. Spread half the batter evenly into the prepared pan.

3. Sprinkle the cinnamon ripple layer evenly across the surface.

4. Top with the remaining batter and gently spread it to cover.

5. Crumble the streusel topping generously over the top making sure it is even and covers the edges.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown. You may see a bit of butter pool in the center from the crumble, that’s okay just make sure toothpick comes out clean.

Step 6: Cool and Glaze

Let the cake cool completely in the pan while preparing your glaze.

Vanilla Glaze:

• 60g (1/2 cup) powdered sugar

• 1-2 tbsp milk

• 1/4 tsp vanilla extract

Whisk together in a small bowl until smooth and drizzle over the cooled cake. Adjust consistency as desired with milk.

Discard Option (Quick Bake):

Mix wet ingredients in a large bowl:

• 85g (1/4 cup) honey

• 150g (3/4 cup) white sugar

• 50g (1/4 cup, packed) brown sugar

• 120g (1/2 cup) sourdough discard (unfed or past peak)

• 160g (2/3 cup) sour cream or plain whole milk Greek yogurt (do not use regular yogurt, light sour cream, or non fat Greek yogurt this will affect the texture)• 150g (2/3 cup) milk

• 60g (1/4 cup) avocado oil

• 65g (4 tbsp) unsalted butter, melted

• 2 large eggs

• 8g (2 tsp) vanilla extract

Make sure batter is smooth.

Combine dry ingredients in a separate bowl.

Dry Ingredients:

• 450g (3 1/4 cups) all-purpose flour

• 10g (2 1/2 tsp) baking powder

• 1g (1/2 tsp) baking soda

• 3/4 tsp salt

Add dry ingredients to the wet, and combine with a whisk or hand beaters until no lumps remain in the batter.

Make your streusel and cinnamon sugar mixture while batter rests.

Cinnamon Sugar Ripple

Ingredients:

• 38g (3 tbsp, packed) brown sugar

• 38g (3 tbsp) white sugar

• 1 1/2 tbsp ground cinnamon

• 12g (1 1/2 tbsp) all-purpose flour

• 1/2 tsp salt

Instructions:

1. Mix all ingredients in a small bowl until well combined. Set aside.

Streusel Topping

Ingredients:

• 180g (1 1/2 cups) all-purpose flour

• 100g (1/2 cup) white sugar

• 190g (1 cup, packed) brown sugar

• 60g (1/4 cup) sourdough discard

• 85g (6 tbsp) unsalted butter, softened

• 1 tbsp ground cinnamon

• Pinch of salt

Instructions:

1. In a medium bowl, combine all ingredients.

2. Mix with a fork (or your fingers) until large, crumbly chunks form.

Assemble and Bake

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.

2. Spread half the batter evenly into the prepared pan.

3. Sprinkle the cinnamon ripple layer evenly across the surface.

4. Top with the remaining batter and gently spread it to cover.

5. Crumble the streusel topping generously over the top making sure it’s even and covers to the edges.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown. You may see a little butter pooling in the center, that’s okay just make sure the toothpick comes out clean.

Cool and Glaze

Let the cake cool completely in the pan while preparing your glaze.

Vanilla Glaze:

• 60g (1/2 cup) powdered sugar

• 1-2 tbsp milk

• 1/4 tsp vanilla extract

Whisk together in a small bowl until smooth and drizzle over the cooled cake.

Storing Options:

Store on the counter in an airtight container up to 4 days.

Freeze in an airtight container for up to 3 weeks. Gently thaw on the counter and reheat gently in the microwave at 15 second intervals or in the oven at 350 F.

Whether you’re savoring it with a slow cup of coffee or sneaking a square between Zoom calls, this coffee cake delivers on comfort and nostalgia. It’s a love letter to early mornings, warm kitchens, and that iconic cinnamon swirl we all secretly miss from the bakery case.

And the best part? It only gets better by the next day—if it lasts that long.

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