If you’ve ever found yourself with sourdough discard and wondered what to do with it, I have the perfect solution: a deliciously moist sourdough discard coffee cake topped with a crumbly streusel. Trust me; it’s a game changer!
Understanding Sourdough Discard
What is Sourdough Discard?
Sourdough discard is the portion of the sourdough starter that you remove before feeding it. When I first started baking sourdough bread, I struggled with the amount of starter I needed to keep alive. It felt wasteful to throw away all that extra starter! This is where sourdough discard comes into play. It can actually be a valuable ingredient in its own right, adding flavor and texture to a variety of baked goods. Instead of tossing it, I learned to embrace it, and now I always have a jar of discard ready for baking adventures. For more delicious ideas, check out Bakery-Style Sourdough Discard Blueberry Muffins (So Good).
Benefits of Using Sourdough Discard in Baking
Using sourdough discard in baking has many perks. First, it contributes to a wonderful depth of flavor. I’ve noticed that baked goods made with sourdough discard often have a slight tang, which can elevate a recipe like coffee cake to new heights. Additionally, incorporating the discard helps reduce waste, making my baking more sustainable. And let’s not forget the texture; baked goods with sourdough often turn out wonderfully moist and tender. I believe that sourdough discard is an underappreciated hero in baking, and once you start using it, you’ll wonder how you ever baked without it. If you’re looking for another quick recipe, try Easy Sourdough Discard Crepes (A 10-Minute Recipe).
How to Store Sourdough Discard
Storing sourdough discard is quite simple. I typically keep mine in a glass jar with a tight lid in the fridge. This keeps it fresh and ready to use whenever I need it. It’s important to remember that sourdough discard can stay in the fridge for about a week, but I like to use it within five days for optimal flavor. If I find I have too much, I’ll often share with friends or even use it in a batch of pancakes. If you’re not baking frequently, you can also freeze the discard for later use. Just pour it into an airtight container and label it with the date. I’ve found that this method works well, and when I’m ready to bake, I simply thaw it overnight in the fridge. This way, I always have sourdough discard on hand, ready to elevate my baking game.
Ingredients for the Best Sourdough Discard Coffee Cake
Essential Ingredients
Now that we’ve covered the basics of sourdough discard, let’s dive into what you’ll need for the best sourdough discard coffee cake. The main ingredients include:
- 1 cup sourdough discard (at room temperature)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or a dairy-free substitute)
When preparing this cake, I always make sure my ingredients are at room temperature for the best texture and rise. It makes a noticeable difference in the final product!
Optional Add-ins for Flavor Variations
One of my favorite parts about baking is getting to experiment with flavors. You can easily customize your sourdough discard coffee cake by adding various mix-ins. Some options I love include:
- 1 cup of chopped nuts (like walnuts or pecans)
- 1 cup of chocolate chips for a sweet touch
- 1 teaspoon of cinnamon for a warm spice
- 1 cup of fresh or frozen berries for a fruity twist
These additions can take your coffee cake to another level. I’ve tried different combinations, and each time it feels like a new creation! For a chocolate twist, consider making a Decadent Sourdough Discard Chocolate Cake (So Moist).
Choosing the Right Flour
When it comes to flour, I always recommend using high-quality all-purpose flour for this coffee cake. It provides the right structure and texture. However, you can also experiment with different types, like whole wheat flour or cake flour, depending on your personal preference. I once used half whole wheat flour and half all-purpose flour, and it gave the cake a lovely nutty flavor while still keeping it soft. If you’re looking for a lighter texture, cake flour is also a fantastic choice.
Step-by-Step Instructions for Making Sourdough Discard Coffee Cake
Preparing the Cake Batter
Now that we have all our ingredients and are excited to start, let’s jump into the step-by-step process of making this delightful coffee cake. The first thing I do is preheat my oven to 350°F (175°C). This ensures that the cake bakes evenly and rises beautifully. While the oven is heating up, I grab a large mixing bowl and start by creaming the softened butter and sugar together. I find that using an electric mixer makes this step easier, but you can definitely do it by hand if you prefer a workout!
Once the butter and sugar are light and fluffy, I add in the eggs, one at a time, mixing well after each addition. Then, I pour in the vanilla extract and continue mixing until everything is combined. The aroma of vanilla always brings a smile to my face! Next, I carefully fold in the sourdough discard. The mixture will be a bit thick at this point, but that’s perfectly normal.
In a separate bowl, I whisk together the dry ingredients: flour, baking soda, baking powder, and salt. I’ve learned that it’s crucial to mix the dry ingredients well to ensure that the leavening agents are evenly distributed throughout the batter. After that, I alternate adding the dry mixture and the milk to the butter-sugar mixture, starting and ending with the flour mixture. This technique helps to maintain a light and tender cake. I mix just until combined, making sure not to overmix, which can lead to a dense texture.
Making the Streusel Topping
Ah, the streusel topping! This is where the coffee cake gets its signature crunch and sweetness. I usually make the streusel while the cake batter is coming together. In a medium bowl, I combine flour, brown sugar, and cinnamon—oh, the smell of cinnamon gets me every time! Then, I cut the cold butter into the mixture using a fork or my fingers until it resembles coarse crumbs. If I’m feeling adventurous, I might add in some chopped nuts to the streusel for an extra layer of flavor and texture. The streusel is optional, but trust me, it’s worth the extra step!
Assembling the Cake
Now comes the fun part—assembling the cake! I grease a 9×13-inch baking pan with butter or line it with parchment paper for easy removal later. I pour the cake batter into the prepared pan and spread it out evenly. Then, I sprinkle the streusel topping generously over the batter. I love seeing those little crumbs dotting the top, just waiting to caramelize in the oven.
For an extra touch, sometimes I will gently press the streusel into the batter with the back of a spoon. This helps ensure that the topping melds with the cake while baking, creating a delightful combination of flavors and textures. Once everything is in place, I pop the pan into the preheated oven and set a timer for about 30-35 minutes. The anticipation of that cake baking is always a highlight for me!
Baking Techniques and Tips
While the cake is baking, I often take a moment to clean up my kitchen. I’ve learned that prepping beforehand not only makes the cooking process smoother but also gives me more time to enjoy the end result. When the timer goes off, I use a toothpick to check for doneness. I insert it into the center of the cake, and if it comes out clean or with a few moist crumbs, I know it’s ready to come out. If it’s still wet with batter, I give it a few more minutes in the oven.
Once it’s baked, I let the coffee cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps prevent the bottom from becoming soggy. I usually can’t resist taking a small piece while it’s still warm—there’s something extra comforting about warm coffee cake, don’t you think? Just remember to let it cool completely if you plan to frost it or serve it later!
Flavor Pairings and Serving Suggestions
Best Accompaniments for Coffee Cake
When it comes to enjoying my sourdough discard coffee cake, I think the experience can be enhanced by the right accompaniments. One of my all-time favorites is a hot cup of coffee. The rich, nutty flavors of the coffee pair beautifully with the moist sweetness of the cake. I love trying different roasts, but I usually lean towards something medium-bodied to balance the cake’s texture and flavor.
Another delightful option is tea. Herbal or chai tea offers a lovely warmth that complements the cake’s cozy vibe. I remember one afternoon, I had my coffee cake with a spiced chai, and the combination was simply heavenly! If you want to feel particularly indulgent, adding a dollop of whipped cream or a scoop of vanilla ice cream on the side can elevate the treat to a whole new level. Just picture it: warm coffee cake melting into creamy ice cream—pure bliss!
Serving Temperature and Presentation Ideas
I’ve found that serving the coffee cake warm adds to the overall experience. I usually let it cool slightly, so it’s just warm enough to enjoy without burning my mouth. If you’re serving guests, consider slicing it into generous pieces and placing them on a beautiful platter. Presentation matters! Sometimes I sprinkle a little powdered sugar on top for a touch of elegance. It not only looks stunning but adds a sweet contrast to the cake’s flavors.
For a more rustic feel, I like to place the cake directly in the baking dish, allowing guests to serve themselves. This casual style invites everyone to dig in and enjoy the moment together. I also like to put out a few toppings on the side, like extra cinnamon or chopped nuts, so guests can personalize their slices. It turns an ordinary coffee cake experience into a delightful gathering!
Common Questions About Sourdough Discard Coffee Cake
Can I Use Any Sourdough Discard?
This is a question I get asked quite often! The short answer is yes, you can use any sourdough discard. However, the freshness and flavor of your discard can affect the final outcome. I’ve noticed that discard that’s recently fed tends to give a lighter texture and more pronounced tang. If your discard has been sitting in the fridge for a bit, it’s still usable, but it may have a more intense sour flavor. I always recommend tasting a bit of the discard before incorporating it into your batter; it helps in gauging how it might influence the overall taste of your cake.
How to Adjust for Gluten-Free Options
For those of us who are gluten-sensitive or gluten-free, making adjustments is definitely possible! I’ve experimented with gluten-free flour blends, and they’ve worked surprisingly well. I recommend looking for a blend that includes xanthan gum, as it helps mimic the structure that gluten provides. When making the coffee cake, I’ve found that replacing all-purpose flour with a gluten-free mix often yields a moist and tasty result. Just be sure to check the packaging for any specific instructions regarding substituting in recipes, as some blends absorb liquid differently than others.
What to Do with Leftover Coffee Cake?
Ah, if you find yourself with leftover coffee cake, consider yourself lucky! There are several delicious ways to make the most of it. I usually store any leftovers in an airtight container at room temperature for a couple of days. It’s perfect for breakfast or a sweet afternoon snack. If you want to get a bit creative, you can turn stale coffee cake into a delightful bread pudding. Just cut it into cubes, soak it in a custard mixture, and bake until bubbly and golden. It’s a fantastic way to use up any remains while adding a new twist!
If you have a lot of leftover cake, freezing it is a great option. I cut it into slices and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. This way, I can pull out a slice anytime the craving hits, and it’s like having a little piece of joy ready to enjoy! Just remember to let it thaw at room temperature or pop it in the microwave for a few seconds before digging in. I always find that a bit of warming really brings the flavors back to life.
Storage and Shelf Life of Sourdough Discard Coffee Cake
How to Store Leftovers
Storing leftover sourdough discard coffee cake is easy. I usually let it cool completely before wrapping it up. Using aluminum foil or plastic wrap keeps it moist and prevents it from drying out. If the weather is particularly humid, I prefer to use a cake dome or an airtight container to ensure it stays fresh longer. I’ve found that this little step can make a big difference in retaining that dreamy moist texture we love!
Freezing Coffee Cake for Later Use
If you know you won’t finish the cake within a few days, freezing is a fantastic option. As mentioned, I slice the cake and wrap each piece individually. This makes it super convenient when you want a slice without having to defrost the entire cake. I also label the bags with the date so that I can keep track of how long it’s been in the freezer. Generally, it stays good for about three months, but I’ve never had it last that long! When I’m ready to enjoy a slice, I simply pull it out, let it thaw, and sometimes give it a quick warm-up in the microwave. It’s like having a little treat ready whenever the mood strikes!
Creative Variations on Sourdough Discard Coffee Cake
Incorporating Fruits and Nuts
One of the best parts about baking is the ability to customize recipes, and my sourdough discard coffee cake is no exception! I enjoy experimenting with different fruits and nuts to create unique flavor profiles. For instance, adding a cup of mashed bananas not only makes the cake extra moist but also imparts a natural sweetness. Sometimes, I even swirl in a layer of raspberry or blueberry preserves for a fruity surprise in every slice. You wouldn’t believe how delightful it is to bite into a piece and discover the burst of fruit!
When it comes to nuts, I often toss in a handful of chopped walnuts or pecans. The crunch they add complements the soft cake beautifully. I’ve also tried toasting the nuts before adding them, which brings out their flavor even more. If I’m feeling adventurous, I might even throw in some shredded coconut for a tropical twist. Each of these variations has turned my coffee cake into a new favorite, and I love how each batch can feel like a different treat!
Chocolate and Spice Variations
If you’re a chocolate lover like me, you can easily elevate your sourdough discard coffee cake by incorporating cocoa powder or chocolate chips. I often swap out half a cup of the flour for cocoa powder, which gives the cake a deep, rich chocolate flavor. For an even more decadent treat, I’ll mix in a cup of chocolate chips—trust me, it’s hard to resist diving into a piece when you know it’s packed with gooey chocolate!
Spices can also play a significant role in transforming this cake. I love adding a teaspoon of ground ginger or nutmeg for a warm, spiced flavor. Once, I made a spiced pumpkin version by mixing in some pureed pumpkin and a hearty blend of cinnamon, nutmeg, and cloves. Not only did it smell wonderful while baking, but it also tasted like a hug in cake form! I think these creative twists keep the coffee cake exciting and perfect for all seasons and occasions.
Vegan Options for Coffee Cake
If you’re looking for a vegan version, I’ve found that it’s quite easy to adapt this recipe. Instead of using eggs, I often opt for flaxseed meal mixed with water, which acts as a great egg substitute. Just mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit until it thickens—it works like a charm!
For the butter, you can use coconut oil or a plant-based butter substitute, and for the milk, your favorite dairy-free milk works perfectly. I’ve tried almond milk, oat milk, and even coconut milk, and they all yield delicious results. The beauty of vegan baking is that it opens up new avenues for exploration, and I love discovering how each ingredient changes the flavor and texture of the cake.
Final Thoughts
My journey with sourdough discard coffee cake has been nothing short of delightful. From learning how to embrace sourdough discard to exploring endless variations, I’ve found that baking can be a creative outlet and a way to minimize waste. I genuinely believe that experimenting with flavors, ingredients, and even dietary preferences makes the baking process more enjoyable and rewarding.
As I savor each slice of this coffee cake, I’m reminded that cooking is about sharing moments with friends and family. Whether you’re indulging on a quiet morning with a cup of coffee or serving it at a gathering, this cake has a way of bringing people together. I hope you find joy in making it and perhaps even discover your variations along the way. So, roll up your sleeves, gather your sourdough discard, and get ready to create something delicious. Happy baking!
Frequently Asked Questions
What is sourdough discard?
Sourdough discard is the portion of the sourdough starter that you remove before feeding it. It can be a valuable ingredient in baking, adding flavor and texture to various baked goods.
What are the benefits of using sourdough discard in baking?
Using sourdough discard contributes to a wonderful depth of flavor, reduces waste, and results in baked goods that are moist and tender.
How should I store sourdough discard?
Sourdough discard should be stored in a glass jar with a tight lid in the fridge, where it can stay fresh for about a week. For longer storage, it can be frozen in an airtight container.
What are the essential ingredients for sourdough discard coffee cake?
The main ingredients include 1 cup sourdough discard, 1 cup granulated sugar, 1/2 cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup milk.
Can I customize my sourdough discard coffee cake with add-ins?
Yes! You can customize your coffee cake with add-ins such as chopped nuts, chocolate chips, cinnamon, or fresh or frozen berries for added flavor variations.
How do I check if the coffee cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it’s still wet with batter, bake it for a few more minutes.
What are the best accompaniments for sourdough discard coffee cake?
Delicious accompaniments include a hot cup of coffee or tea, and for an indulgent touch, whipped cream or a scoop of vanilla ice cream can elevate the experience.
How should I store leftover coffee cake?
Leftover sourdough discard coffee cake should be stored in an airtight container at room temperature for a couple of days. For longer storage, it can be frozen, wrapped tightly in plastic wrap.
Can I make a gluten-free version of sourdough discard coffee cake?
Yes, you can use a gluten-free flour blend that includes xanthan gum for better structure. Just be sure to follow any specific instructions on the blend’s packaging for best results.
How can I adapt the coffee cake recipe for vegan baking?
You can substitute eggs with a mixture of flaxseed meal and water, use coconut oil or plant-based butter instead of regular butter, and any dairy-free milk in place of regular milk.