Easy Sourdough Discard Strawberry Coffee Cake
Are you looking for a delicious and easy way to use up your sourdough discard? Do you crave a moist, flavorful coffee cake that’s perfect for breakfast, brunch, or an afternoon pick-me-up? Look no further! This Sourdough Discard Strawberry Coffee Cake recipe is about to become your new go-to.
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What is a coffee cake?
A coffee cake is a popular American dessert that is typically served with coffee. Leavenings can include yeast, baking soda, or baking powder. It has a sponge vanilla base with a thin layer of fruit and a streusel topping. Despite its name, the coffee cake does not contain actual coffee as an ingredient.
Why You’ll Love This Sourdough Discard Coffee Cake
This isn’t just any coffee cake; it’s a sourdough discard strawberry coffee cake, meaning it’s packed with flavor and helps you make the most of your active sourdough lifestyle. Here’s why this recipe is a winner:
- Amazing Flavor: The sourdough discard adds a subtle tang that perfectly complements the sweetness of fresh strawberries and the rich streusel topping.
- Moist & Tender Crumb: Thanks to the discard, this cake stays moist and tender, even days later (if it lasts that long!).
- Easy to Make: Don’t let “sourdough” intimidate you! This recipe uses discard, not active starter, making it much simpler and quicker.
- Perfect for Any Occasion: Whether it’s a lazy Sunday morning, a gathering with friends, or a potluck, this coffee cake is always a hit.
- Uses Up Sourdough Discard: Say goodbye to waste! This is a fantastic way to utilize that excess sourdough starter.
What is Sourdough Discard?
If you’re new to the sourdough world, you might be wondering what “sourdough discard” is. Simply put, it’s the portion of your sourdough starter that you remove before feeding it. If your starter is active, you use that portion to make bread or other baked goods. If your starter is flat and hungry, instead of throwing it away, you can use it in a variety of delicious recipes like cookies, crackers, muffins, or cakes! The sourdough discard is very acidic, which creates a chemical reaction in your recipe, and that can further tenderize the batter.
Ingredients You’ll Need
For the Streusel Topping:
- All-purpose flour
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Softened unsalted butter
For the Coffee Cake:
- All-purpose flour
- Cornstarch
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Large eggs
- Sourdough discard (unfed, at room temperature)
- Melted unsalted butter
- Vanilla extract
- Fresh strawberries, hulled and diced
How to Make Sourdough Discard Strawberry Coffee Cake
Making this coffee cake is super straightforward. Follow these simple steps for a perfect bake every time:
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- Pre-heat the Oven to 350°F (176°C).
- Prepare the Streusel: In a medium bowl, combine the flour, sugars, cinnamon, and softened butter. With your fingers, or a fork, mix all the ingredients together until crumbly. Put the mixture in the refrigerator while preparing the cake.
- Mix Dry Ingredients: Set aside 1 tbsp of flour from the total amount. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Make the batter: In a separate bowl, whisk the sugar with the melted butter (make sure the butter has cooled off before using it). Add in the eggs, vanilla extract, and sourdough discard. Mix until well combined.
- Combine Wet and Dry: Gradually incorporate the flour into the batter and stir just until combined. Be careful not to overmix! Use a spatula for this.
- Prepare and fold in Strawberries: Dice strawberries into small chunks. Mix them with that tablespoon of flour you set aside.
- Assemble and Bake: Pour the batter into a 8-inch (or 9-inch) square baking dish lined with baking paper. Layer the strawberries on top. Sprinkle the streusel topping evenly over the strawberries.
- Bake in a preheated oven at 350°F (176°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the coffee cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Pro Tips
- Don’t Overmix: Overmixing the batter can lead to a tough coffee cake. Mix just until the ingredients are combined.
- Room Temperature Ingredients: Using room temperature butter, eggs, and sourdough discard will help everything combine smoothly.
- Fresh Strawberries are Key: While frozen can work, fresh strawberries will give you the best flavor and texture.
- Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Serving suggestions
- Coffee or tea: as the name suggests, this cake is traditionally served with coffee for the best experience.
- Ice Cream: top this coffee cake with a scoop of homemade vanilla ice cream for the ultimate dessert combo.
Happy baking!
Also try this delicious sourdough discard apple coffee cake:
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Easy Sourdough Discard Strawberry Coffee Cake
Equipment
- 8"x8" baking dish (or 9"x9")
Ingredients
For the cake
- 2 ½ cups fresh strawberries (roughly chopped) 415g
- 2 cups all-purpose flour (set aside 1 tbsp used for dusting) 240g
- ½ cup sourdough discard 100g
- 2 large eggs (room temperature)
- ⅔ cups melted butter (unsalted) 151g
- ⅔ cups granulated sugar (I used unrefined) 133g
- 1 tbsp cornstarch
- ½ tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
- 1 tbsp vanilla extract
- a pinch of salt
For the streusel
- 1 cup all-purpose flour 120g
- ½ cup granulated sugar 100g
- 2 tbsp brown sugar
- 6 tbsp softened butter 85g
- ½ tsp ground cinnamon
Instructions
- Pre-heat the Oven to 350°F (176°C).
- Prepare the Streusel: In a medium bowl, combine the flour, sugars, cinnamon, and softened butter. With your fingers, or a fork, mix all the ingredients together until crumbly. Put the mixture in the refrigerator while preparing the cake.1 cup all-purpose flour, 2 tbsp brown sugar, 6 tbsp softened butter, ½ tsp ground cinnamon, ½ cup granulated sugar
- Mix Dry Ingredients: Set aside 1 tbsp of flour from the total amount. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.2 cups all-purpose flour (set aside 1 tbsp used for dusting), 1 tbsp cornstarch, ½ tsp baking soda (bicarbonate of soda), 1 tsp baking powder, a pinch of salt
- Make the batter: In a separate bowl, whisk the sugar with the melted butter (make sure the butter has cooled off before using it). Add in the eggs, vanilla extract, and sourdough discard. Mix until well combined.2 large eggs (room temperature), ⅔ cups melted butter (unsalted), ⅔ cups granulated sugar (I used unrefined), 1 tbsp vanilla extract, ½ cup sourdough discard
- Combine Wet and Dry: Gradually incorporate the flour into the batter and stir just until combined. Be careful not to overmix! Use a spatula for this.
- Prepare and fold in Strawberries: Dice strawberries into small chunks. Mix them with that tablespoon of flour you set aside.2 ½ cups fresh strawberries (roughly chopped)
- Assemble and Bake: Pour the batter into a 8-inch (or 9-inch) square baking dish lined with baking paper. Layer the strawberries on top. Sprinkle the streusel topping evenly over the strawberries.
- Bake in a preheated oven at 350°F (176°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the coffee cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.