13 Crumbly Sourdough Discard Coffee Cake for Weekend Brunch

You’ve got sourdough discard in the fridge and a slow weekend ahead. Picture a warm slice of crumbly sourdough discard coffee cake on your plate, steam rising, crumbs scattering, and the smell of cinnamon filling your kitchen. That’s the exact vibe these recipes bring.

This collection of 13 Crumbly Sourdough Discard Coffee Cake recipes turns extra starter into buttery, crunchy brunch magic. You’ll find classic streusel versions, citrus-bright cakes, nutty options, and a few spiced twists. Each recipe lists ingredients, step-by-step instructions, and serving ideas so you can start baking right away.

Whether you bake for company or make a loaf to nibble with your morning coffee, these recipes are approachable and full of texture. Grab your flour, preheat the oven, and let these crumbly sourdough discard coffee cake ideas inspire your weekend brunch baking.

1. Classic Crumbly Sourdough Discard Coffee Cake

This Classic Crumbly Sourdough Discard Coffee Cake is your go-to brunch centerpiece. It balances tangy discard with sweet, buttery streusel for a tender crumb and crunchy top. The cinnamon-sugar ribbon inside gives familiar warmth, while the sourdough adds depth.

It’s perfect for lazy weekend mornings and for anyone who loves a soft interior with a crisp, crumbly topping. Expect buttery aroma, golden edges, and a forkful that flakes slightly as you lift it.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup sour cream, room temperature
• 3/4 cup streusel: 1/2 cup brown sugar + 1/2 cup flour + 1/3 cup cold butter (cubed) + 1 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment.
2. Make streusel: combine 1/2 cup brown sugar, 1/2 cup flour, 1 tsp cinnamon, and 1/3 cup cold butter. Rub until coarse crumbs form. Chill while you make batter.
3. Cream 1/2 cup softened butter with 3/4 cup sugar until light, about 2–3 minutes.
4. Add 2 eggs one at a time, beating until combined. Stir in 1 tsp vanilla.
5. Mix 1 cup sourdough discard and 1/2 cup sour cream into the wet mix.
6. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Fold into wet batter until just combined.
7. Spread half the batter into the pan, sprinkle half the streusel and a light dusting of cinnamon-sugar ribbon, then dollop remaining batter and top with remaining streusel.
8. Bake 45–55 minutes until top is deep golden and a toothpick comes out with a few moist crumbs. If edges brown too fast, tent with foil.
9. Cool in pan on a wire rack 15 minutes, then remove rim and cool another 30 minutes before slicing.

How to Serve It

Serve warm or at room temperature on a wooden board. Garnish with a light dusting of powdered sugar or a drizzle of vanilla glaze. Pair with strong black coffee or a citrusy tea. Store leftovers in an airtight container at room temp for 2 days, or refrigerate up to 5 days. To make ahead, bake, cool completely, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge.

2. Brown Butter Crumbly Sourdough Discard Coffee Cake

This brown butter version adds nutty depth to the crumbly sourdough discard coffee cake. The brown butter gives a caramel-like aroma and silky mouthfeel. Toasted pecans in the streusel add crunch and a toasty counterpoint.

It suits bakers who enjoy richer flavors without overwhelming sweetness. Expect a fragrant, slightly nutty scent and golden, shattering crumbs.

Ingredients

• 1 cup active sourdough discard (room temp)
• 3/4 cup unsalted butter (brown and cooled slightly)
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup plain Greek yogurt, room temp
• 3/4 cup streusel: 1/2 cup brown sugar + 3/4 cup chopped toasted pecans + 1/2 cup flour + 4 tbsp cold butter
• For glaze: 2 tbsp browned butter + 1/2 cup powdered sugar + 1 tsp milk

Instructions

1. Preheat oven 350°F (175°C). Grease and line a 9×9-inch square pan.
2. Brown 3/4 cup butter in a saucepan until nutty and amber. Cool 5 minutes.
3. Cream cooled brown butter with 3/4 cup sugar until light. Add 2 eggs, one at a time, then 1 tsp vanilla.
4. Stir in 1 cup sourdough discard and 1/2 cup Greek yogurt.
5. Whisk 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt. Fold into wet ingredients until just combined.
6. Make streusel by mixing 1/2 cup brown sugar, 1/2 cup flour, 3/4 cup toasted pecans, and 4 tbsp cold butter until crumbly.
7. Spread batter in pan, sprinkle streusel evenly.
8. Bake 40–50 minutes until golden and a toothpick shows moist crumbs. Cool on rack 20 minutes before glazing.
9. Whisk glaze ingredients and drizzle over warm cake. Cool completely 30 minutes before serving.

How to Serve It

Cut into rustic squares and serve warm with a dollop of whipped cream or crème fraiche. Garnish with extra toasted pecans and a light sprinkle of flaky sea salt. Pair with hazelnut coffee or latte. Store in an airtight container for 3 days at room temperature. For make-ahead, freeze unglazed slices and add glaze after thawing.

3. Lemon-Poppy Crumbly Sourdough Discard Coffee Cake

Bright lemon and crunchy poppy seeds lift this crumbly sourdough discard coffee cake into refreshing territory. The sourdough adds a subtle tang that plays nicely with citrus. The streusel includes lemon zest for extra brightness.

This one’s great for spring brunch or when you want a lighter, fragrant treat. You’ll notice a bright zing, moist crumb, and delicate crunch.

Ingredients

• 1 cup active sourdough discard (room temp)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest (about 2 lemons)
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup buttermilk, room temperature
• 2 tbsp poppy seeds
• Streusel: 1/2 cup flour + 1/2 cup sugar + 4 tbsp cold butter + 1 tsp lemon zest

Instructions

1. Preheat oven 350°F (175°C). Grease a 9-inch loaf pan and line with parchment.
2. Make streusel: mix 1/2 cup flour, 1/2 cup sugar, 1 tsp lemon zest, and 4 tbsp cold butter. Rub into crumbs and chill.
3. Cream 1/2 cup butter with 3/4 cup sugar until pale. Add 2 eggs one at a time.
4. Stir in 1 tbsp lemon zest and 2 tbsp lemon juice.
5. Mix 1 cup sourdough discard with 1/2 cup buttermilk and fold into wet mixture.
6. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp poppy seeds. Fold into batter until just combined.
7. Spoon half batter into pan, sprinkle half streusel, add remaining batter and streusel.
8. Bake 45–55 minutes until toothpick comes out with moist crumbs and top is golden.
9. Cool in pan 15 minutes, then transfer to rack for 30 minutes. Drizzle thin lemon glaze if desired.

How to Serve It

Slice and plate with thin lemon slices and a few extra poppy seeds. Pair with Earl Grey tea or sparkling water with lemon. Store wrapped in foil for 2–3 days at room temp. To make ahead, freeze unglazed loaf; thaw and warm slices in a low oven.

4. Cardamom Orange Crumbly Sourdough Discard Coffee Cake

Fragrant cardamom and bright orange make this crumbly sourdough discard coffee cake feel a bit special. The spice adds complexity while the citrus brightens the tang from the discard. It’s floral, citrusy, and richly aromatic.

This version works for guests who like subtle spice without too much sweetness. Expect an orange perfume and tender, moist crumb with a crisp streusel crown.

Ingredients

• 1 cup active sourdough discard, room temperature
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temp
• 2 tbsp orange zest (about 2 oranges)
• 1/4 cup fresh orange juice
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 tsp ground cardamom
• 1/2 cup sour cream, room temp
• Streusel: 1/2 cup flour + 1/3 cup brown sugar + 4 tbsp cold butter + 1 tsp cardamom

Instructions

1. Preheat oven 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. Make streusel by cutting cold butter into flour, brown sugar, and cardamom until coarse. Chill.
3. Cream 1/2 cup butter and 3/4 cup sugar until fluffy. Add 2 eggs one at a time.
4. Stir in 2 tbsp orange zest and 1/4 cup orange juice.
5. Mix 1 cup sourdough discard with 1/2 cup sour cream; fold into batter.
6. Whisk dry: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp cardamom. Fold in until just combined.
7. Layer half batter, half streusel, then remaining batter and streusel.
8. Bake 50–60 minutes until cake springs back and a toothpick shows a few moist crumbs.
9. Cool in pan 15 minutes, then finish cooling on rack 30 minutes. Glaze with orange juice and powdered sugar if desired.

How to Serve It

Serve with thin orange slices or a light dusting of powdered sugar. Garnish with a few whole cardamom pods for table styling. Pair with spiced chai or black coffee. Store tightly covered for 3 days. Make ahead by baking and freezing slices; refresh in a warm oven.

5. Maple Walnut Crumbly Sourdough Discard Coffee Cake

Maple and walnuts add cozy, fall-forward flavor to this crumbly sourdough discard coffee cake. The maple syrup enriches the batter and a walnut-studded streusel adds crunch. The discard keeps the crumb tender.

This cake is perfect for cool mornings or weekend baking when comfort flavors call. You’ll notice warm maple notes and toasty walnut crunch in each bite.

Ingredients

• 1 cup active sourdough discard, room temperature
• 1/2 cup unsalted butter, softened
• 1/2 cup pure maple syrup
• 1/2 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup plain yogurt, room temp
• 3/4 cup chopped walnuts, toasted
• Streusel: 1/2 cup brown sugar + 1/2 cup flour + 1/2 cup chopped walnuts + 4 tbsp cold butter

Instructions

1. Preheat oven 350°F (175°C). Grease 9×9-inch pan and line parchment.
2. Make streusel: combine brown sugar, flour, walnuts, and cold butter; rub into crumbs.
3. Cream 1/2 cup butter with 1/2 cup sugar until light. Add 1/2 cup maple syrup and beat.
4. Add 2 eggs one at a time, then 1 tsp vanilla.
5. Mix 1 cup sourdough discard with 1/2 cup yogurt and fold in.
6. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp salt; fold into wet mixture.
7. Fold in 1/2 cup toasted walnuts for internal texture.
8. Spread batter, sprinkle streusel, and press lightly.
9. Bake 40–50 minutes until golden, toothpick test passes. Cool 15 minutes in pan, then 30 minutes on rack. Drizzle extra maple if you like.

How to Serve It

Serve squares warm with a drizzle of warm maple syrup and extra chopped walnuts. Garnish with a sprig of rosemary for contrast. Pair with dark roast coffee or a maple latte. Store in an airtight container for 3 days at room temp or freeze up to 2 months.

6. Apple-Cinnamon Crumbly Sourdough Discard Coffee Cake

Tart apples and warm cinnamon turn sourdough discard into a cozy, crumbly coffee cake. Diced apples fold into the batter so every bite has moist fruit and spiced crumbs. The streusel caramelizes around the fruit.

This cake is ideal for harvest brunches or apple season baking. You’ll notice juicy pockets of apple and cinnamon-scented crumbs.

Ingredients

• 1 cup active sourdough discard, room temp
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk, room temp
• 1 1/2 cups peeled and diced tart apples (Granny Smith)
• 1 tsp ground cinnamon
• Streusel: 1/2 cup flour + 1/2 cup brown sugar + 4 tbsp cold butter + 1 tsp cinnamon

Instructions

1. Preheat oven 350°F (175°C). Grease a 9-inch round pan and line with parchment.
2. Toss diced apples with 1 tsp cinnamon and a tablespoon of flour to prevent sinking.
3. Make streusel: combine flour, brown sugar, cinnamon, and cold butter into crumbs.
4. Cream 1/2 cup butter with 3/4 cup sugar until fluffy. Add 2 eggs, then 1 tsp vanilla.
5. Mix 1 cup sourdough discard with 1/2 cup milk and fold into the wet mix.
6. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp salt; fold in gently.
7. Fold in spiced apple pieces.
8. Spread batter, top with streusel.
9. Bake 45–55 minutes until deep golden and toothpick shows moist crumbs. Cool 20 minutes before slicing.

How to Serve It

Serve slices warm with a scoop of vanilla ice cream or a dollop of crème fraiche. Garnish with thin apple slices and a dusting of cinnamon. Pair with spiced apple cider or a medium roast coffee. Store covered for 2–3 days; reheat gently in a low oven.

7. Cinnamon Swirl Crumbly Sourdough Discard Coffee Cake

A classic cinnamon swirl makes this crumbly sourdough discard coffee cake irresistible. A bold ribbon of cinnamon-sugar runs through a tender sourdough-infused batter. The top gets a crisp, buttery streusel.

This one’s for cinnamon lovers who want a comforting brunch staple. Expect a warm, sugary aroma and moist, layered texture.

Ingredients

• 1 cup active sourdough discard, room temperature
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk, room temp
• Cinnamon sugar swirl: 1/2 cup brown sugar + 2 tbsp ground cinnamon + 2 tbsp melted butter
• Streusel: 1/2 cup flour + 1/3 cup brown sugar + 4 tbsp cold butter

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line.
2. Prepare cinnamon swirl by combining brown sugar, cinnamon, and melted butter.
3. Make streusel by rubbing cold butter into flour and sugar to form coarse crumbs.
4. Cream 1/2 cup butter with 3/4 cup sugar until light. Add 2 eggs, then 1 tsp vanilla.
5. Mix 1 cup sourdough discard with 1/2 cup milk and fold into batter.
6. Whisk 2 1/4 cups flour, 2 tsp baking powder, 1/2 tsp salt; fold in.
7. Spoon half batter into pan, spread cinnamon swirl, top with remaining batter, and sprinkle streusel.
8. Bake 50–60 minutes until golden and a toothpick has a few moist crumbs.
9. Cool in pan 15 minutes, then on rack 30 minutes before slicing.

How to Serve It

Slice thick and serve with butter or honey. Garnish with a light dusting of powdered sugar and a cinnamon stick for styling. Pair with a latte or chai tea. Store in an airtight container for 3 days or freeze slices for up to 2 months.

8. Brown Sugar Coconut Crumbly Sourdough Discard Coffee Cake

Toasted coconut and brown sugar create a tropical twist for this crumbly sourdough discard coffee cake. The cake is moist with chewy coconut pieces and a crunchy streusel with coconut flakes on top.

It’s a bright choice for brunch when you want something a little different. Expect toasty coconut aroma, tender crumb, and sweet molasses notes from brown sugar.

Ingredients

• 1 cup active sourdough discard, room temp
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut milk, room temp
• 3/4 cup unsweetened shredded coconut, toasted
• Streusel: 1/2 cup brown sugar + 1/2 cup flour + 4 tbsp cold butter + 1/3 cup toasted coconut

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch pan and line.
2. Toast 3/4 cup shredded coconut in a dry skillet until golden; set aside.
3. Make streusel by mixing brown sugar, flour, toasted coconut, and cold butter into crumbs.
4. Cream 1/2 cup butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth.
5. Add 2 eggs one at a time, then 1 tsp vanilla.
6. Mix 1 cup sourdough discard with 1/2 cup coconut milk and fold into wet mix.
7. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp salt; fold in. Stir in 1/2 cup toasted coconut.
8. Spread batter, sprinkle streusel.
9. Bake 40–50 minutes until browned on top and toothpick test passes. Cool 20 minutes before slicing.

How to Serve It

Top slices with extra toasted coconut and a drizzle of sweetened condensed milk for richness. Pair with cold brew coffee or a coconut latte. Store covered for 2–3 days at room temp. Freeze individual slices for easy brunch prep.

9. Chocolate Chip Crumbly Sourdough Discard Coffee Cake

Chocolate chips add joyful pockets of sweetness to this crumbly sourdough discard coffee cake. The batter stays tender from the discard while chocolate gives melty contrast. A simple streusel keeps the crunch.

This one’s kid-friendly and satisfying for chocoholics who want a homey brunch treat. Expect warm pockets of chocolate and soft, buttery crumb.

Ingredients

• 1 cup active sourdough discard, room temp
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sour cream, room temp
• 1 1/2 cups semisweet chocolate chips
• Streusel: 1/2 cup flour + 1/2 cup brown sugar + 4 tbsp cold butter

Instructions

1. Preheat oven 350°F (175°C). Grease a 9-inch round pan and line with parchment.
2. Make streusel by mixing flour, brown sugar, and cold butter until crumbly.
3. Cream 1/2 cup butter with 3/4 cup sugar until light. Add 2 eggs, then 1 tsp vanilla.
4. Mix 1 cup sourdough discard with 1/2 cup sour cream; fold in.
5. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp salt. Fold gently.
6. Fold in 1 1/2 cups chocolate chips, reserving a few for top.
7. Spread batter, sprinkle streusel and reserved chips.
8. Bake 40–50 minutes until golden and a toothpick comes out with moist crumbs. Cool 20 minutes before slicing.

How to Serve It

Serve slightly warm so chocolate chips are soft. Add a scoop of vanilla ice cream or a smear of Nutella for extra indulgence. Pair with espresso or mocha. Store at room temp in an airtight container for 2 days, refrigerate up to 5 days.

10. Hazelnut Espresso Crumbly Sourdough Discard Coffee Cake

Hazelnut and espresso create a sophisticated flavor pairing in this crumbly sourdough discard coffee cake. Ground espresso enhances chocolatey notes, while hazelnuts add toasted crunch. The discard keeps crumb tender.

This cake is great for coffee lovers who want a slightly bitter counterpoint to sweetness. Expect nutty aroma and a deep coffee finish.

Ingredients

• 1 cup active sourdough discard, room temp
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp instant espresso powder dissolved in 2 tbsp hot water
• 1/2 cup buttermilk, room temp
• 3/4 cup chopped toasted hazelnuts
• Streusel: 1/2 cup brown sugar + 1/2 cup flour + 4 tbsp cold butter + 1/3 cup chopped hazelnuts

Instructions

1. Preheat oven 350°F (175°C). Grease a 9×5-inch loaf pan and line.
2. Make streusel by combining brown sugar, flour, hazelnuts, and cold butter into coarse crumbs.
3. Cream 1/2 cup butter with 3/4 cup sugar until light. Add 2 eggs, then 1 tsp vanilla.
4. Stir in espresso mixture and 1 cup sourdough discard.
5. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp salt. Fold into wet mix alternately with 1/2 cup buttermilk.
6. Fold in 3/4 cup chopped hazelnuts.
7. Spread batter in pan and top with streusel.
8. Bake 50–60 minutes until a toothpick shows a few moist crumbs and top is deep golden.
9. Cool 15 minutes in pan, then 30 minutes on rack. Drizzle with espresso glaze if desired.

How to Serve It

Sprinkle with chopped toasted hazelnuts and a light espresso glaze. Pair with a ristretto or cappuccino. Store wrapped in foil for 3 days or freeze slices for up to 2 months.

11. Pear-Almond Crumbly Sourdough Discard Coffee Cake

Soft pear slices and crunchy slivered almonds give this crumbly sourdough discard coffee cake an elegant feel. The pears keep the crumb moist while almonds add a delicate toasted texture. The discard lends a gentle tang.

This cake is lovely for brunch with friends or a special weekend. Expect delicate pear sweetness and a nutty finish.

Ingredients

• 1 cup active sourdough discard, room temp
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp almond extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sour cream, room temp
• 2 ripe but firm pears, peeled and thinly sliced
• 1/2 cup slivered almonds, toasted
• Streusel: 1/2 cup flour + 1/3 cup brown sugar + 4 tbsp cold butter + 1/4 cup almonds

Instructions

1. Preheat oven 350°F (175°C). Grease a 9-inch springform pan and line bottom.
2. Make streusel by combining flour, brown sugar, almonds, and cold butter into coarse crumbs.
3. Cream 1/2 cup butter with 2/3 cup sugar until pale. Add 2 eggs, then 1 tsp almond extract.
4. Mix 1 cup sourdough discard with 1/2 cup sour cream and fold in.
5. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp salt; fold into batter.
6. Fold in 1/4 cup toasted slivered almonds for interior texture.
7. Spread half batter, arrange half the pear slices, add remaining batter, top with remaining pears and streusel.
8. Bake 45–55 minutes until golden and toothpick shows moist crumbs.
9. Cool 20 minutes in pan, then release and cool 30 minutes before serving.

How to Serve It

Serve with a light dusting of powdered sugar and extra toasted almonds. Pair with Darjeeling tea or a mild coffee. Store covered for 2–3 days or freeze unadorned slices for up to 2 months.

12. Pumpkin Spice Crumbly Sourdough Discard Coffee Cake

Pumpkin puree and warming spices make this crumbly sourdough discard coffee cake feel like a cozy autumn morning. The discard adds tang, while pumpkin keeps the crumb moist and tender. Spiced streusel tops it off.

This is a great seasonal brunch option for cooler weather. Expect pumpkin spice aroma and a moist, tender interior with crunchy streusel.

Ingredients

• 1 cup active sourdough discard, room temp
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, room temp
• 1 cup pumpkin puree (not pumpkin pie mix)
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• Streusel: 1/2 cup flour + 1/2 cup brown sugar + 4 tbsp cold butter + 1 tsp cinnamon

Instructions

1. Preheat oven 350°F (175°C). Grease a 9×9-inch pan and line.
2. Make streusel: mix flour, brown sugar, cinnamon, and cold butter into crumbs.
3. Cream 1/2 cup butter with sugars until light. Add 2 eggs one at a time.
4. Stir in 1 cup pumpkin puree and 1 cup sourdough discard.
5. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, and spices. Fold into wet ingredients until just combined.
6. Spread batter in pan, sprinkle streusel evenly.
7. Bake 45–55 minutes until set and a toothpick comes out cleanish with some moist crumbs.
8. Cool 20 minutes in pan, then 30 minutes on rack before slicing.

How to Serve It

Top with spiced whipped cream or a simple cream cheese glaze. Garnish with a dusting of cinnamon and a tiny pumpkin sprig for presentation. Pair with pumpkin spice latte or black tea. Store covered for 3 days or freeze slices for holiday mornings.

13. Blueberry Almond Crumbly Sourdough Discard Coffee Cake

Fresh blueberries bring juicy bursts to this crumbly sourdough discard coffee cake. Slivered almonds add a delicate crunch to a tender, tangy crumb. The discard keeps the cake moist without heaviness.

This cake is great for summer brunch or when you want fresh fruit in your baking. Expect bright berry bursts and a nutty, crunchy top.

Ingredients

• 1 cup active sourdough discard, room temp
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk, room temp
• 1 1/2 cups fresh blueberries (tossed in 1 tbsp flour)
• 1/2 cup slivered almonds, toasted
• Streusel: 1/2 cup flour + 1/3 cup brown sugar + 4 tbsp cold butter + 1/4 cup almonds

Instructions

1. Preheat oven 350°F (175°C). Grease a 9×5-inch loaf pan and line.
2. Toss blueberries in 1 tbsp flour to prevent sinking.
3. Make streusel by mixing flour, brown sugar, slivered almonds, and cold butter into crumbs.
4. Cream 1/2 cup butter with 2/3 cup sugar until light. Add 2 eggs, then 1 tsp vanilla.
5. Mix 1 cup sourdough discard with 1/2 cup milk; fold into wet mix.
6. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp salt; fold into batter until just combined.
7. Fold in floured blueberries gently.
8. Spread batter, sprinkle streusel and extra almonds.
9. Bake 50–60 minutes until top is golden and toothpick shows a few moist crumbs. Cool 15 minutes in pan, then 30 minutes on rack.

How to Serve It

Serve slightly warm with a smear of mascarpone or plain Greek yogurt. Garnish with extra fresh blueberries and a few almond slivers. Pair with iced coffee or a fruity tea. Store covered for 2–3 days or freeze slices individually.

These 13 Crumbly Sourdough Discard Coffee Cake recipes give you a range of flavors from classic cinnamon to bright citrus and cozy pumpkin. Each recipe turns your starter discard into a tender, crumbly brunch favorite you’ll want to bake again.

Pin the ones you love for your next weekend plan and try a new flavor each month. Which recipe are you trying first—classic, citrus, or something with nuts and chocolate? Share these with friends or family and enjoy a warm slice together soon.