Go Back

Sourdough Cinnamon Coffee Cake

5 from 2 votes
Print Recipe Pin Recipe

Ingredients
  

Fermented Base (Mix the Night Before)

  • Ingredients:
  • 85 g 1/4 cup honey
  • 150 g 3/4 cup white sugar
  • 50 g 1/4 cup, packed brown sugar
  • 120 g 1/2 cup sourdough discard (unfed or past peak)
  • 160 g 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)
  • 150 g 2/3 cup milk
  • 60 g 1/4 cup avocado oil
  • 450 g 3 1/4 cups all-purpose flour

Streusel Topping

  • Ingredients:
  • 180 g 1 1/2 cups all-purpose flour
  • 100 g 1/2 cup white sugar
  • 190 g 1 cup, packed brown sugar
  • 60 g 1/4 cup sourdough discard
  • 85 g 6 tbsp unsalted butter, softened
  • 1 tbsp ground cinnamon
  • Pinch of salt

Cinnamon Sugar Ripple Layer

  • Ingredients:
  • 38 g 3 tbsp, packed brown sugar
  • 38 g 3 tbsp white sugar
  • 1 1/2 tbsp ground cinnamon
  • 12 g 1 1/2 tbsp all-purpose flour
  • 1/2 tsp salt

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

  • Ingredients:
  • 65 g 4 tbsp unsalted butter, melted
  • 2 large eggs
  • 8 g 2 tsp vanilla extract
  • 10 g 2 1/2 tsp baking powder
  • 1 g 1/2 tsp baking soda
  • 3/4 tsp salt

Vanilla Glaze:

  • 60 g 1/2 cup powdered sugar
  • 1-2 tbsp milk
  • 1/4 tsp vanilla extract

Discard Option (Quick Bake):

  • Mix wet ingredients in a large bowl:
  • 85 g 1/4 cup honey
  • 150 g 3/4 cup white sugar
  • 50 g 1/4 cup, packed brown sugar
  • 120 g 1/2 cup sourdough discard (unfed or past peak)
  • 160 g 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
  • 60 g 1/4 cup avocado oil
  • 65 g 4 tbsp unsalted butter, melted
  • 2 large eggs
  • 8 g 2 tsp vanilla extract

Dry Ingredients:

  • 450 g 3 1/4 cups all-purpose flour
  • 10 g 2 1/2 tsp baking powder
  • 1 g 1/2 tsp baking soda
  • 3/4 tsp salt

Cinnamon Sugar Ripple

  • Ingredients:
  • 38 g 3 tbsp, packed brown sugar
  • 38 g 3 tbsp white sugar
  • 1 1/2 tbsp ground cinnamon
  • 12 g 1 1/2 tbsp all-purpose flour
  • 1/2 tsp salt

Streusel Topping

  • Ingredients:
  • 180 g 1 1/2 cups all-purpose flour
  • 100 g 1/2 cup white sugar
  • 190 g 1 cup, packed brown sugar
  • 60 g 1/4 cup sourdough discard
  • 85 g 6 tbsp unsalted butter, softened
  • 1 tbsp ground cinnamon
  • Pinch of salt

Vanilla Glaze:

  • 60 g 1/2 cup powdered sugar
  • 1-2 tbsp milk
  • 1/4 tsp vanilla extract

Instructions
 

Step 1: Fermented Base (Mix the Night Before)

  • In a large bowl, whisk together the honey, white sugar, brown sugar, sourdough discard, yogurt or sour cream, milk, and oil until smooth.
  • Add the flour and stir just until no dry bits remain.
  • Cover tightly and refrigerate overnight (8–12 hours) for a cold, long fermentation.

Step 2: Streusel Topping

  • In a medium bowl, combine all ingredients.
  • Mix with a fork (or your fingers) until large, crumbly chunks form.
  • Cover and let rest overnight to ferment, or use immediately.

Step 3: Cinnamon Sugar Ripple Layer

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

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

  • Remove the fermented batter from the fridge and let it sit at room temperature for about 15 mins to warm up.
  • Add melted butter, eggs, vanilla, baking powder, baking soda, and salt to the batter.
  • Beat for 1–2 minutes until smooth—don’t overmix.

Step 5: Assemble and Bake

  • Preheat oven to 350°F (175°C). Grease and line a 9x13-inch (23x33 cm) baking pan with parchment paper.
  • Spread half the batter evenly into the prepared pan.
  • Sprinkle the cinnamon ripple layer evenly across the surface.
  • Top with the remaining batter and gently spread it to cover.
  • 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

  • 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:
  • Make sure batter is smooth.
  • Combine dry ingredients in a separate bowl.
  • 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

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

Streusel Topping

  • In a medium bowl, combine all ingredients.
  • Mix with a fork (or your fingers) until large, crumbly chunks form.

Assemble and Bake

  • Preheat oven to 350°F (175°C). Grease and line a 9x13-inch (23x33 cm) baking pan with parchment paper.
  • Spread half the batter evenly into the prepared pan.
  • Sprinkle the cinnamon ripple layer evenly across the surface.
  • Top with the remaining batter and gently spread it to cover.
  • 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

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

Notes

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.