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sourdough starter discard coffee cake on a cooling rack

Sourdough Starter Discard Coffee Cake

Sourdough Starter Discard Coffee Cake is a delicious way to quickly and efficiently use up extra discard! This is not a standard fluffy coffee cake, but in the best way! It's thinner and crispier with a hint of sourdough tanginess.
4.84 from 18 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, brunch
Cuisine American
Servings 8 slices
Calories 98 kcal

Equipment

  • 8-10" cast iron skillet
  • whisk
  • Mixing bowl

Ingredients
  

  • 200 grams sourdough starter discard hungry or fed
  • 4 tablespoons butter divided
  • 1 tablespoon baking powder heaping
  • 2 tablespoon sugar
  • 1 tablespoon oats quick or steel cut
  • 1 tablespoon brown sugar
  • 1 tablespoon powdered sugar
  • 1 teaspoon ground cinnamon divided
  • ¼ teaspoon sea salt
  • *maple syrup optional for serving

Instructions
 

  1. If the sourdough starter and butter have been stored in the refrigerator, let it sit at room temperature for thirty minutes to loosen up a bit. Preheat the oven to 400°.
  2. Preheat a cast iron skillet. I do this by placing it on the stovetop over medium heat for about two minutes until it is very hot but NOT smoking. If it begins to smoke, I remove it from the heat until it cools slightly.
  3. While the skillet is preheating, add the sourdough starter, baking powder, two tablespoons of softened butter, sugar, and half of the cinnamon and the sea salt to a mixing bowl. Stir to combine.
  4. Add remaining two tablespoons of butter to the skillet and swirl it around the bottom and sides of the pan. It will melt and turn bubbly brown.
  5. Pour the batter into then skillet with the melted butter. Gently spread it out, but DO NOT MIX IT WITH THE BUTTER.
  6. For the best crumble topping, sprinkle the oats, brown sugar, and cinnamon. evenly across the top of the batter before baking. As the coffee cake bakes, the butter around the edges of the skillet helps create crisp golden pockets and buttery caramelized edges.
    The topping lightly melts into the cake while still adding texture and warm cinnamon flavor to every bite.
  7. To serve, dust with powdered sugar. This coffee cake is best if eaten immediately, but can be stored at room temperature for about a day.

Video

Notes

• This batter is naturally thick. Resist the urge to thin it unless it seems unusually dry.
• Older sourdough discard will create a slightly tangier flavor, while recently fed discard tastes more mild.
• Baking this coffee cake in a cast iron skillet creates crispy buttery edges and a soft tender center that reminds me a little of funnel cake.
• Store leftovers in an airtight container at room temperature for 2–3 days. The texture stays surprisingly soft the next morning.
• If you prefer a sweeter coffee cake, serve warm slices with maple syrup or add an extra tablespoon or two of sugar to the batter.

Nutrition

Calories: 98kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 278mgPotassium: 8mgFiber: 0.4gSugar: 5gVitamin A: 176IUVitamin C: 0.01mgCalcium: 94mgIron: 0.2mg
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