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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. Sprinkle the top with oats, brown sugar and remaining cinnamon. Watch as the edges of the coffee cake begin to lightly fry and crisp up. After about two minutes, the edges will be almost fully cooked. Place the skillet in the oven to finish cooking for about ten minutes.
  6. 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

helpful tools

You won't need a stand mixer or even a hand mixer for this original recipe! The only thing you'll need is a medium or large bowl to stir the sourdough mixture in and a cast iron skillet for baking.  I am using a small skillet, and would recommend an 8 or 10-inch. If you choose to use a 12 inch skillet, you will need to double this recipe.  The batter will resemble thick pancake batter and can be smoothed into an even layer with a wooden spoon or spatula. 

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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