Sourdough Coffee Cake
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This Sourdough Coffee Cake made in a bundt pan is a delicious sour cream breakfast cake with a thick ribbon of cinnamon sugar and walnuts swirled in the middle. It is soft and moist with a slight tangy flavor that compliments the sweet cinnamon sugar. It’s a great breakfast treat to serve over the holidays that pairs perfectly with a good cup of coffee or hot chocolate.

This recipe is extra special to me because my family makes a cinnamon sugar bundt cake every year for Christmas morning. A tradition that started a long time ago with my grandma. It’s a cake we look forward to every year so recreating this recipe over the holidays with a homemade cake mix and sourdough discard has been a treat. If you love bundt cakes try my Carrot Bundt Cake with a cream cheese icing.
Reasons to love this Sourdough Coffee Cake
- This coffee cake is soft, moist, and bursting with cinnamon flavor. It is the perfect accompaniment to a strong cup of coffee. It can be served as a breakfast cake or is a delicious addition to a holiday brunch.
- This is a sourdough discard recipe, making it a great way to use up a sourdough discard and pairs well with the tanginess of the sour cream.
- The bundt pan elevates the look of the cake, making it a beautiful centerpiece for your brunch.
Why is it called coffee cake?
Did you know coffee cake does not actually contain any coffee? It is actually meant to be eaten alongside coffee since the sweetness in the cake pairs really well with the bitterness in the coffee. They are a perfect complement to each other! And while this is the perfect breakfast treat, I love to eat it as dessert at any point of the day! This recipe is easy enough to make any time, but decedent enough to bring to a holiday gathering or special occasion.

Bundt pan tips for success
- Use a nonstick bundt cake pan. To ensure success use a pan that is in good condition and with the coating in tact.
- To ensure the cake does not stick to the bundt pan it needs to be well greased. Heavily spray a bundt cake pan with non-stick spray ensuring to get the inner and outer rims. You can brush oil on the pan instead but I wouldn’t recommend greasing the pan with butter as the milk solids can act like glue. You can also sprinkle sugar around the pan to create a barrier.
- Let the cake cool for about 10 minutes in the pan before trying to flip it over to let the cake set.
- Use a skinny spatula or knife to gently separate the cake from the pan before flipping it over.
- If the cake is stuck in the pan you can try run a towel in warm water and then wring it out. Wrap the towel around the bottom of the pan and let it sit 10-15 minutes and then try to remove the cake again.
Tools
- Kitchen scale or Measuring cups and spoons – The recipe is written in both grams and cups, so you can use either type of measurement. However, using a kitchen scale will help ensure that the measurements are accurate.
- Bundt Pan – This recipe is made in a bundt cake pan. Be sure to grease the pan well to avoid sticking.
- Cooling Rack – The cooling rack helps the coffee cake cool down after baking.

Ingredients
Coffee cake ingredients
- Sugars – A combination of white granulated sugar and brown sugar is used to sweeten the coffee cake
- Oil – I typically use olive oil as that is what I have on hand. You can also use coconut oil or any neutral oil will work great.
- Eggs – Three large eggs are used as a binder.
- Sour cream – The sour cream is used to add moisture and flavor. You can also replace sour cream with plain Greek yogurt (regular or non-fat will work).
- Sourdough discard – You can use cold discard straight from the fridge or you can use room temperature bubbly leftover sourdough starter if that is all you have.
- Vanilla extract – Vanilla adds flavor to the coffee cake
- Baking soda – Used to leaven the coffee cake.
- Salt – Any type of salt will work.
- Flour- Unbleached all-purpose flour is what I always use.
Filling ingredients
- Cinnamon – Used to flavor the filling and give the signature coffee cake feel
- Sugar – Pairs well with the cinnamon.
- Walnuts or pecans, chopped – The addition of the nuts gives a little texture and crunch.
Icing Ingredients
- Powdered Sugar- This gives the icing a sweet flavor.
- Milk- Use milk to thin icing to your desired consistency so it can drizzle over the cake.
Recipe substitutions
- You can substitute the sourdough for greek yogurt. You can use a whole or non-fat version although whole will ensure a more moist cake.
- Your sourdough discard can be straight from the fridge. You can use bubbly active starter in place of discard if that’s what you have on hand.
Instructions to make Sourdough Coffee Cake Recipe
Preheat the oven to 350F degrees.
In a large mixing bowl, beat together sugars, oil, and eggs until smooth with a whisk.
Then add the sour cream, vanilla, and sourdough discard, and stir until combined.
In a separate medium bowl mix together the baking soda, salt, and flour.
Fold the dry ingredients into the wet ingredients until just moistened. It’s ok if it is lumpy. Don’t overmix because this will cause a tougher texture.
In a separate bowl, mix together cinnamon, sugar and nuts.
Heavily spray a bundt cake pan with non-stick spray ensuring to get the inner and outer rims. You can brush oil on the pan instead but I wouldn’t recommend greasing the pan with butter as the milk solids can act like glue.

Pour half of the cake batter into the pan and sprinkle the cinnamon sugar mix on top (it’s a thick layer). Using a toothpick swirl the cinnamon sugar and then pour the remaining batter on top.
Bake for 50-60 minutes. To ensure the coffee cake is done, place a toothpick in a few spots around the coffee cake. If the toothpick comes out clean, then it is ready to be removed from the oven.

Once baked, let the coffee cake sit for 5-10 minutes in the pan to set before placing on a cooling rack. I don’t recommend letting it completely cool in the pan as that can make the edges tough. Take a spatula and gently run it along the sides of the pan to ensure the coffee cake quickly releases from the pan when flipped. Place a cooling rack on top of the bundt pan and carefully flip the bundt pan over. Give the pan a shake from side to side to gently release the cake from the pan.
Make the icing by combining powdered sugar and milk. Drizzle overtop the cake and decorate with walnuts and sugar if desired.

How to store the sourdough discard coffee cake
To store the coffee cake, add to an airtight container. It can be stored on the counter at room temperature for up to 3 days, or in the fridge for up to a week.
You can also easily freeze the coffee cake to enjoy later. When freezing the whole cake I recommend waiting to add the icing until you are ready to eat it. Double wrap the entire cake in foil and place in the freezer. To freeze individual slices, wrap with plastic wrap and then add to a freezer bag for up to 3 months so that you can easily pull out as many slices as you’d like at a time. To defrost the coffee cake, leave it on the counter to thaw and then you can pop it in the microwave for a few seconds to warm up.

Sourdough Coffee Cake
Equipment
Ingredients
Coffee Cake
- 200 grams sugar 1 cup
- 165 grams brown sugar ¾ cup
- 180 grams oil ¾ cup
- 3 eggs 150 grams
- 240 grams sour cream 1 cup
- 180 grams sourdough discard ¾ cup
- 350 grams flour 2 ½ cup
- 14 grams vanilla extract 1 Tablespoon
- 7 grams baking soda 1 ½ teaspoons
- 5 grams salt 1 teaspoon
Cinnamon Sugar Filling
- 8 grams cinnamon 1 Tablespoon
- 150 grams sugar ¾ cup
- 120 grams walnuts, chopped 1 cup
Icing
- 120 grams powdered sugar 1 cup
- 15-30 grams milk 1-2 Tablespoons
Topping
- 30 grams walnuts, chopped ¼ cup
- 15 grams sugar 1 Tablespoon
Instructions
- Preheat the oven to 350℉ degrees.
- In a large mixing bowl, beat together sugars, oil, and eggs until smooth with a whisk.200 grams sugar, 165 grams brown sugar, 180 grams oil, 3 eggs
- Then add the sour cream, vanilla, and sourdough discard, and stir until combined. 240 grams sour cream, 14 grams vanilla extract, 180 grams sourdough discard
- In a separate medium bowl mix together the baking soda, salt, and flour. 7 grams baking soda, 5 grams salt, 350 grams flour
- Fold the dry ingredients into the wet ingredients until just moistened. It’s ok if it is lumpy. Don’t overmix because this will cause a tougher texture.
- In a separate bowl, mix together cinnamon, sugar and chopped nuts. 8 grams cinnamon, 150 grams sugar, 120 grams walnuts, chopped
- Heavily spray a bundt cake pan with non-stick spray ensuring to get the inner and outer rims. You can brush oil on the pan instead but I wouldn't recommend greasing the pan with butter as the milk solids can act like glue.
- Pour half of the cake batter into the pan and sprinkle the
cinnamon sugar mix on top (it’s a thick layer). Using a toothpick swirl the cinnamon sugar and then pour the remaining batter on top. - Bake for 50-60 minutes. To ensure the coffee cake is done, place a toothpick in a few spots around the coffee cake. If the toothpick comes out clean, then it is ready to be removed from the oven.
- Once baked, let the coffee cake sit for 5-10 minutes in the pan to set before placing on a cooling rack. I don’t recommend letting it completely cool in the pan as that can make the edges tough. Take a spatula and gently run it along the sides of the pan to ensure the coffee cake quickly releases from the pan when flipped. Place a cooling rack on top of the bundt pan and carefully flip the bundt pan over. Give the pan a shake from side to side to gently release the cake from the pan.
- Prepare the icing by whisking together the powdered sugar and milk. Slowly add the milk until you reach your desired consistency.120 grams powdered sugar, 15-30 grams milk
- Top with a mix of sugar and chopped walnuts if desired.30 grams walnuts, chopped, 15 grams sugar
Notes
- You can substitute the sourdough for greek yogurt. You can use a whole or non-fat version although whole will ensure a more moist cake.
- Your sourdough discard can be straight from the fridge. You can use bubbly active starter in place of discard if that’s what you have on hand.
Bundt pan tips for success
- Use a nonstick bundt cake pan. To ensure success use a pan that is in good condition and with the coating in tact.
- To ensure the cake does not stick to the bundt pan it needs to be well greased. Heavily spray a bundt cake pan with non-stick spray ensuring to get the inner and outer rims. You can brush oil on the pan instead but I wouldn’t recommend greasing the pan with butter as the milk solids can act like glue. You can also sprinkle sugar around the pan to create a barrier.
- Let the cake cool for about 10 minutes in the pan before trying to flip it over to let the cake set.
- Use a skinny spatula or knife to gently separate the cake from the pan before flipping it over.
- If the cake is stuck in the pan you can try run a towel in warm water and then wring it out. Wrap the towel around the bottom of the pan and let it sit 10-15 minutes and then try to remove the cake again.