This sourdough discard cinnamon crumb cake is the perfect sweet way to use up sourdough starter discard! Moist vanilla bean filled cake topped with TONS of cinnamon and almond-scented crumb topping. Trust me, it’s a must-make!
Are you a lover of all things cake?
Are you a lover of all things sourdough?
Well, I have a big treat for you today!
This sourdough discard cinnamon crumb cake is moist, filled with flavor, and topped with TONS of crumbly topping.
My favorite way to eat this cake is by heating up a slice in the microwave for about 20 seconds. It makes it super soft and crumbly and oh so delicious.
Table of Contents
What is sourdough discard?
Not familiar with sourdough making? That’s ok!
When you feed your sourdough you give it fresh flour and water that gets mixed into a small portion of your starter. The remaining starter can be thrown away, given to a friend, or added to a compost pile. It seems wasteful but that is just the life of a sourdough. Since my sourdough sits on my counter I have to feed it 2 times a day.
I obviously don’t want to be wasteful so I started coming up with ideas on how to use my leftover discard.
This is the second recipe that I came up with using my sourdough discard. If you haven’t already seen it you need to also check out my sourdough discard banana bread!
How can I store this crumb cake?
This is a big boy crumb cake.
Like the type of cake you are not going to finish in just one day.
If you think you and your family will be able to finish this cake up within 3 or 4 days just cover it with plastic wrap or foil and keep it on the counter.
You can also store this cake in the freezer for longer storage. You would just let it defrost and enjoy! This is a great option because you’ll always have a cake on hand.
Who doesn’t want dessert on demand?
What about all that crumb topping?
I know there is A LOT of topping on this cake. If you’re not a fan of TONS of topping that is ok.
You can easily cut the topping recipe in half and just use half the amount of topping.
I personally think that if you call something a crumb cake it better be full of crumb topping. So, if you’re not a crumb lover just put on a little less.
Trust me, any way you make it will be delicious!
Can I change any ingredients?
You can definitely change a few of the ingredients but because this is a baking recipe you always want to make sure you don’t change too much. Baking is strictly science.
If you’re not a fan of almond flavor you can leave it out or double up on the vanilla extract.
I also really love vanilla bean paste instead of extract. It adds a little boost of vanilla bean flavor plus I love the little specks of vanilla bean studded through the cake and crumb.
I have also substituted white whole wheat flour in place of all-purpose flour. It works equally as well.
Love this sourdough discard cinnamon crumb cake?
Try a few of my other delicious dessert recipes!
- Sourdough Discard Banana Bread
- Lemon Vanilla Pound Cake
- Mixed Berry Coffee Cake
- Strawberry Rhubarb Coffee Cake
- Cinnamon Apple Streusel Bars
- 8 tablespoons 113g unsalted butter, at room temperature, at least 65°F
- 1 cup 198g granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup 227g sourdough starter, unfed/discard
- 2 cups 241g all-purpose flour
- 2 tablespoons instant mashed potato flakes
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup 57g milk, room temperature
- Powdered sugar for topping, optional
- Preheat the oven to 350 degrees and spray a 9x9 baking dish with non-stick cooking spray.
- For Topping:
- In a medium bowl, whisk together the flour, sugar, cinnamon, and salt.
- Add the vanilla and almond extracts to the melted butter and pour the butter into the flour mixture, stirring until you have a uniformly moist mixture.
- Set aside while you make the batter.
- For Batter:
- In a large mixing bowl, beat the butter and sugar until well combined.
- Add the eggs, vanilla, and starter, mixing until smooth and scraping the bowl's sides and bottom as you go.
- In a medium bowl, whisk together the all-purpose flour, potato flour, baking soda, salt, and baking powder.
- Add to the butter/starter mixture, stirring until evenly combined.
- Add the milk and mix until smooth.
- Spread the batter in the prepared pan.
- Sprinkle the crumb mixture evenly over the top.
- Bake the cake for 45 to 50 minutes, until a paring knife inserted in the center comes out clean, and the edge of the cake just barely pulls away from the pan.
- Remove it from the oven and cool on a rack.
- Sprinkle with powdered sugar if desired.