Irresistible Sourdough Coffee Cake with Cinnamon Crumble (Just 1 Bowl!)

There’s nothing quite like the smell of cinnamon and sourdough baking together—it’s the kind of warm, cozy aroma that makes you stop whatever you’re doing and head straight to the kitchen. That’s exactly what happened the first time I made this sourdough coffee cake with a cinnamon crumble. I was looking for a way to use up my extra sourdough starter, and oh boy, did I stumble onto something magical.

This cake became an instant favorite in our house—moist, tender, and topped with that irresistible cinnamon-sugar crunch. It’s the perfect bridge between breakfast and dessert, and trust me, once you try it, you’ll understand why I make it at least twice a month now. The sourdough adds this subtle tang that balances the sweetness perfectly, while the crumble topping? Absolute perfection.

What I love most is how this recipe turns something as simple as leftover starter into a showstopper. My kids think I’m a baking genius every time I pull it out of the oven, and I’m not about to tell them otherwise!

Why You’ll Love This Sourdough Coffee Cake with a Cinnamon Crumble

Let me tell you why this cake has earned a permanent spot in my baking rotation—and why you’ll be obsessed too:

• That moist crumb: The sourdough starter works magic, keeping every bite tender for days (if it lasts that long!)
• Perfectly balanced: Just the right sweetness with that subtle tang from the starter—no sugar overload here
• Easy morning baking: Mix it up in one bowl while your coffee brews
• That cinnamon crunch: The crumble topping bakes into this irresistible crispy-sweet layer you’ll want to pick right off
• No-waste win: Finally, a delicious way to use up that extra starter instead of tossing it

Honestly? The hardest part is waiting for it to cool before digging in. (Spoiler: I never wait.)

Ingredients for Sourdough Coffee Cake with a Cinnamon Crumble

Gathering your ingredients is the first step to coffee cake bliss! Here’s what you’ll need, grouped so you can mix with ease:

For the Cake Batter

• 1 cup active sourdough starter – bubbly and ready to go (mine’s usually at peak around 4 hours after feeding)
• 1 1/2 cups all-purpose flour – spooned and leveled, not packed
• 1/2 cup granulated sugar – I sometimes use organic cane sugar for a deeper flavor
• 1/2 cup unsalted butter – softened (leave it out for 30 minutes or microwave at 10% power in 5-second bursts)
• 1 large egg – room temperature (quick tip: soak cold eggs in warm water for 5 minutes)
• 1/2 cup milk – whole milk makes it extra rich, but any kind works
• 1 tsp vanilla extract – the real stuff, please!

The Dry Team

• 1 tsp baking powder – check the date! Old powder won’t give you that perfect rise
• 1/2 tsp baking soda
• 1/2 tsp salt – I use fine sea salt for even distribution

Cinnamon Crumble Magic

• 1/4 cup brown sugar – packed (dark brown adds more molasses flavor)
• 1 1/2 tsp cinnamon – I’m heavy-handed and usually do 2 tsp
• 1/4 cup chopped walnuts – optional but highly recommended for that extra crunch

See? Nothing fancy—just pantry staples transformed into something extraordinary. Now let’s get mixing!

Equipment You’ll Need

You don’t need anything fancy here—just the basics from your kitchen! Grab a 9-inch round cake pan (I prefer a springform for easy release), a couple of mixing bowls (one for wet, one for dry), and your trusty measuring cups and spoons. A whisk or spatula will do the trick for mixing, and don’t forget a toothpick to test for doneness. That’s it—ready to bake!

How to Make Sourdough Coffee Cake with a Cinnamon Crumble

Ready to bake up some magic? Let’s walk through each step together—I promise it’s easier than you think. First things first: preheat that oven to 350°F (175°C) and grease your cake pan. I like to use butter or baking spray, making sure to get into every nook. Now let’s dive in!

Preparing the Batter

Start by creaming together the softened butter and granulated sugar in a large bowl until it’s light and fluffy—about 2 minutes with a hand mixer or 3 minutes by hand. Add the egg and vanilla, mixing until just combined. Now stir in that glorious bubbly sourdough starter and milk. In a separate bowl, whisk together all your dry ingredients (flour, baking powder, baking soda, and salt). Gradually add the dry mix to the wet ingredients, stirring until just combined. A few lumps are totally fine—overmixing is the enemy of tender cake!

Making the Cinnamon Crumble

This is where the magic happens! In a small bowl, mix together the brown sugar, cinnamon, and walnuts (if using) with your fingers until it feels like wet sand. I always sneak a taste—quality control, you know? The mix should hold together when pinched. Set this aside while you pour the batter into your prepared pan.

Baking and Cooling

Pour the batter into your greased pan and sprinkle the cinnamon crumble evenly over the top—don’t be shy! Bake for 35-40 minutes. You’ll know it’s done when the edges pull away from the pan slightly and a toothpick inserted in the center comes out clean (or with just a couple moist crumbs). Let it cool in the pan for 10 minutes—this is crucial for the cake to set properly. Then transfer to a wire rack if you can wait, but honestly? I usually just dive in while it’s still warm. That cinnamon-scented steam? Irresistible.

Tips for Perfect Sourdough Coffee Cake with a Cinnamon Crumble

After making this cake more times than I can count, here are my foolproof tips for bakery-level results every time:

• Room temp is key: Cold butter and eggs don’t cream well—take them out 30 minutes before baking. (No time? See my microwave trick in the ingredients list!)
• Watch your starter: Use it at peak activity—when it’s bubbly and has doubled—for maximum rise and flavor.
• Cinnamon control: Love that spicy kick? Add an extra 1/2 tsp to the crumble—I won’t tell!
• Don’t overmix: Stir the batter just until combined—a few flour streaks are better than tough cake.
• Test early: Ovens vary—start checking at 30 minutes to avoid overbaking.

Follow these, and you’ll get that perfect tender crumb with that irresistible crispy topping every single time.

Variations and Substitutions

One of the best things about this coffee cake? It’s crazy adaptable. Out of milk? Swap in almond or oat milk—it works beautifully. Nut allergies? Skip the walnuts or use toasted coconut flakes for crunch. For a deeper flavor, try maple syrup instead of brown sugar in the crumble (just reduce other liquids slightly). And if you’re out of sourdough starter? A mix of 1/2 cup yogurt + 1/2 cup flour makes a decent quick substitute in a pinch. Bake it your way!

Serving Suggestions for Sourdough Coffee Cake with a Cinnamon Crumble

Oh, the ways to enjoy this cake! My absolute favorite? Still warm from the oven with a steaming cup of coffee—the tangy sourdough and sweet cinnamon were made for each other. For dessert, add a dollop of freshly whipped cream or a scoop of vanilla ice cream that melts into all those crumbly nooks. Morning version? Just grab a slice and go—it’s perfect all on its own. Honestly, I’ve even eaten leftovers cold straight from the fridge at midnight. No judgment here!

Storing and Reheating

Here’s my battle-tested method for keeping this coffee cake fresh (if there’s any left!): Store cooled slices in an airtight container at room temp for up to 2 days—the crumble stays perfectly crisp. For longer storage, pop it in the fridge for up to 5 days. When that cinnamon craving hits, revive slices in the microwave for 10 seconds or toast them lightly—the warmth brings back that just-baked magic. Frozen? Wrap individual slices tightly and thaw overnight—they’ll taste like fresh-baked with your morning coffee!

FAQ About Sourdough Coffee Cake with a Cinnamon Crumble

Can I use discard starter instead of active starter?
Absolutely! I use discard all the time—just add an extra 1/4 tsp baking powder to help with rise. The flavor will be slightly more tangy, which I actually love with the sweet crumble.

Why is my crumble sinking into the batter?
Don’t worry—this happens if your batter is too thin. Next time, let your starter thicken a bit more before mixing, or reduce the milk by 1-2 tbsp. The cake will still taste amazing!

Can I make this gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free blend. The texture changes slightly—it’ll be more delicate—but still delicious. Add 1/2 tsp xanthan gum if your blend doesn’t include it.

How do I know my starter is ready to use?
Look for bubbles and a domed surface—it should pass the float test (drop a spoonful in water—if it floats, it’s ready!). Mine’s usually perfect 4-6 hours after feeding.

Can I double this recipe?
You bet! Double everything and use a 9×13 pan. Bake time increases to 45-50 minutes—just keep an eye on it. Perfect for potlucks!

Nutritional Information

Here’s the scoop on what you’re biting into (per generous slice): 280 calories, 18g sugar, and 4g protein. Keep in mind—nutrition varies based on your specific ingredients and brands. But let’s be real, this cake’s about joy, not numbers!

Share Your Sourdough Coffee Cake with a Cinnamon Crumble

I’d love to hear how your baking adventure turns out! Did you add extra cinnamon like I do? Snap a photo and tag me—I live for those crumb shots. And if you loved it as much as we do, leave a rating so others can find this recipe too. Happy baking, friends!

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