Sourdough Discard Apple Crumb Coffee Cake (Soft & Cozy) – A Comforting Bake for Any Day

This is the kind of cake you want on a slow morning or when friends drop by. It’s soft, fragrant with cinnamon, and topped with a generous, buttery crumb. The sourdough discard adds a gentle tang that keeps the cake moist and balanced—not too sweet, not too heavy.

You don’t need a mixer, fancy tools, or perfect timing. Just simple ingredients, one bowl for the batter, and a warm oven.

Why This Recipe Works

• Uses up sourdough discard without a long ferment, giving the cake a tender crumb and light tang.
• Moist and soft texture thanks to apple, sour cream, and oil. It stays plush for days.
• Balanced sweetness with a buttery cinnamon crumb that melts into the top.
• No mixer needed.

  The batter comes together quickly with pantry staples.

• Flexible. Works with different apple varieties and can be baked in a square pan or springform.

What You’ll Need

• For the crumb topping:
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup (70 g) light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 cup (113 g) unsalted butter, melted
• For the cake:
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral oil (canola or light olive)
  • 1/2 cup (120 g) sour cream or plain Greek yogurt
  • 1 cup (240 g) sourdough discard (unfed), room temperature
  • 2 teaspoons vanilla extract
  • 2 cups peeled, chopped apples (about 2 medium; Honeycrisp, Pink Lady, or Granny Smith)
• Optional glaze:
  • 3/4 cup (90 g) powdered sugar
  • 1–2 tablespoons milk or cream
  • Pinch of salt
  • Dash of vanilla

How to Make It

1. Prep the pan and oven. Heat the oven to 350°F (175°C). Grease and line an 8-inch square pan or a 9-inch springform with parchment.
2. Make the crumb topping. In a bowl, mix flour, both sugars, cinnamon, and salt.

   Add melted butter and stir until clumps form. Chill while you make the batter so it firms up.

3. Whisk dry ingredients for the cake. In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. Combine wet ingredients. In another bowl, whisk sugars, eggs, oil, sour cream, sourdough discard, and vanilla until smooth.
5. Bring the batter together. Pour the wet mixture into the dry ingredients.

   Stir gently until just combined. The batter will be thick and plush—don’t overmix.

6. Fold in the apples. Toss the chopped apples into the batter. Make sure they’re evenly distributed.
7. Assemble. Spread the batter into the pan.

   Sprinkle the chilled crumb evenly over the top, breaking up any very large clumps.

8. Bake. Bake for 45–55 minutes, until a toothpick in the center comes out with a few moist crumbs. If the crumb browns too fast, tent loosely with foil in the last 10 minutes.
9. Cool. Let the cake cool in the pan for 20 minutes, then lift out to a rack. Cool to just warm or room temperature.
10. Optional glaze. Whisk powdered sugar, milk, salt, and vanilla until pourable.

    Drizzle over the cooled cake.

Keeping It Fresh

• Room temperature: Store covered for 2–3 days. The sourdough and apples keep it moist.
• Refrigerator: Keeps up to 5 days. Bring to room temperature or warm gently before serving.
• Freezer: Wrap slices tightly and freeze up to 2 months.

  Thaw at room temperature, then re-crisp crumbs in a low oven for 5–8 minutes if you like.

Benefits of This Recipe

• Reduces waste: A smart way to use sourdough discard.
• Comforting texture: Moist crumb with a crunchy top for contrast.
• Flexible schedule: No rise time. Bake whenever you’re ready.
• Approachable flavors: Apples, cinnamon, vanilla, and a subtle tang—crowd-pleasing and cozy.
• One-bowl batter: Less cleanup, more weekend energy.

Common Mistakes to Avoid

• Overmixing the batter. This can make the cake tough. Stir until just combined.
• Using very wet apples. If your apples are extra juicy, pat them dry.

  Excess moisture can make the center gummy.

• Skipping the crumb chill. A quick chill keeps the topping clumpy and crisp.
• Overbaking. Check early at 45 minutes. The cake should be set but still moist in the middle.
• Using hot butter in the crumb. Let melted butter cool slightly before mixing so the crumb clumps, not melts.

Alternatives

• Flour: Swap up to 1/2 cup of the all-purpose flour for whole wheat pastry flour for a nuttier flavor.
• Dairy-free: Use plant-based yogurt and vegan butter. The texture stays soft.
• No sour cream: Use full-fat yogurt or buttermilk (reduce discard by 2 tablespoons if using buttermilk to keep the batter thick).
• Spices: Add nutmeg, cardamom, or apple pie spice for extra warmth.
• Add-ins: Fold in 1/2 cup toasted chopped pecans or walnuts, or 1/2 cup raisins for a bakery-style twist.
• Fruit swap: Try pears in fall or blueberries in summer.

  If using berries, toss them in 1 tablespoon flour before folding in.

• Pan options: Bake in a 9×13-inch pan; reduce crumb by 25% or enjoy a thinner crumb layer. Bake 35–45 minutes.

FAQ

Does sourdough discard make the cake taste sour?

No. It adds a gentle tang that rounds out the sweetness and deepens the flavor.

Most people can’t identify it—they just notice the cake tastes balanced and moist.

Can I use fed starter instead of discard?

Yes. Fed starter works fine in the same amount. The rise is driven by baking powder and soda, so the starter’s activity isn’t crucial here.

Which apples are best?

Firm, flavorful apples that hold shape: Honeycrisp, Pink Lady, Granny Smith, or Braeburn.

You can mix varieties for a fuller flavor.

Can I make it ahead?

Yes. Bake a day ahead and store covered at room temperature. The flavors settle and the crumb stays crisp.

You can also prep the crumb and dry mix in advance.

How do I know it’s done?

A toothpick in the center should come out with a few moist crumbs, not wet batter. The top will be golden and the cake will spring back lightly when pressed.

Can I reduce the sugar?

You can reduce each sugar in the cake batter by 2–3 tablespoons without hurting texture. Keep the crumb amounts for structure and crunch.

What if my discard is very thick or very runny?

If very thick, add a splash of milk to loosen the batter.

If very runny, add 1–2 tablespoons extra flour to maintain structure.

Is this recipe gluten-free friendly?

Use a 1:1 gluten-free baking flour with xanthan gum. Expect a slightly more delicate crumb, but it still bakes up soft and cozy.

Final Thoughts

This sourdough discard apple crumb coffee cake is simple comfort with a little bakery flair. The crumb is crisp, the cake is plush, and the apple-cinnamon aroma makes the whole kitchen feel calm.

It’s an easy weekend bake, great for sharing, and a smart way to use your starter. Keep the ingredients on hand, and you can pull it together whenever the mood strikes. Warm slice, hot coffee, and you’re set.