Moist, tangy, and full of spice, this sourdough coffee cake is a treat any time of the year. It’s quick and easy to whip up if you have company and want something extra to go with hot beverages. The only thing that makes this coffee cake better is the tart granny smith apple in it!
Keep it Simple
I wanted this to be quick and easy. All you’ll need to do is add ALL of the cake ingredients to one bowl and mix until just combined. That’s it! No beater, no separate dry and wet bowls. The sourdough discard can be warm, or cold right out of the fridge. The crumbly topping is optional but if you choose to make it, you can whip it up in a minute or two! This is truly something I wanted to be able to whip up quickly if needed, but still be delicious.
Ingredients you will need for this sourdough coffee cake
Starting with the obvious. . .
- Sourdough Discard (keep in mind; since it’s discard, this won’t be rising anything. The baking soda will be doing that. The sourdough discard is just giving us that wonderful flavor and a few health benefits)
- All purpose flour
- brown sugar
- cinnamon
- baking soda
- salt
- egg
- coconut oil, melted
- vanilla extract
- chopped apples
For the crumble topping (optional)
- flour
- cinnamon
- brown sugar
- cold butter
Instructions
Add all of the cake ingredients to a bowl and mix until just combined. Be sure to peel the apples before you chop and add them in. Granny smith apples are my favorite because the tartness adds great flavor, but using red apples can be just as delicious. It’s about keeping it simple and using what you have on hand, right?!
Pour into a greased 9×9 pan. Mix up the *crumple topping, sprinkle on top and then bake at 350 F for 35-40 minutes.
*To make the crumble topping, just add the flour, brown sugar and flour to a small bowl and cut in the cold butter till it forms small pieces the size of peas.
Out of the oven, let it cool for 5-10 minutes before cutting into it. Enjoy!
Interested in more sourdough discard recipes?
Check out my Sourdough Discard Bagels, Sourdough Pumpkin Bread or Sourdough Discard Cinnamon Bread
Sourdough Coffee Cake
The Cake
- 1 cup flour
- ¾ cup brown sugar
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- ¼ cup coconut oil (melted)
- ½ cup sourdough discard
- 1 tsp vanilla extract
- 2 cups chopped apples
- 1-2 tbsp water (optional * NOTE below)
Crumble topping (optional)
- ¼ cup brown sugar
- 2 tbsp flour
- ½ tsp cinnamon
- 2-3 tbsp cold butter (cut into tiny pieces)
Preheat oven to 350℉
In a medium sized bowl, add all of the cake ingredients and mix until just combined.
Pour into a greased 9×9 pan
how to make the crumble topping
Add the brown sugar, flour and cinnamon to a small bowl and whisk. Cut in the pieces of cold butter till they are about the size of peas. Sprinkle this on top, and then place in the preheated oven and bake for 35-40 minutes or until a tooth pick inserted into the center comes out clean.
*Important NOTE
Depending on the consistency of your sourdough discard, you may or may not need to add the couple tablespoons of water to the cake batter. Sourdough discard is usually pretty runny so if this is the case with yours, you won’t need to add the water. But if your discard is more thick/dry, then the water may be needed.
Did you enjoy this recipe? If you did, I’d be thrilled if you left a rating!
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