Go Back Email Link
–+ servings
Sourdough Discard Tahini Coffee Cake and a fork on a pink plate with a pink teacup and teapot behind it.

Tahini Sourdough Discard Coffee Cake

By Tammy Spencer
A good coffee cake should feel both cozy and bakery-worthy, and this Tahini Sourdough Discard Coffee Cake absolutely delivers. Tahini paste, sesame oil, cinnamon, and cardamom contribute their warm, nutty flavors, making this coffee cake taste extra special. Whether you're trying to use up your sourdough discard, or simply want an different kind of breakfast cake to go with your morning coffee, this one is rich, fluffy, and eminently snackable!
5 from 1 vote
Prep Time30 minutes
Cook Time40 minutes
Cooling Time30 minutes
Total Time1 hour 40 minutes
Servings: 12 servings
Calories: 330kcal

Special Equipment

Ingredients

For the cake batter

  • 1 cup (200 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, at room temperature
  • ¼ cup (64 grams) tahini paste, well stirred
  • 2 (100 grams) large eggs, at room temperature
  • ½ cup (115 grams) sour cream, or Greek yogurt, at room temperature
  • 1½ teaspoons (6 grams) sesame oil
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 1 cup (120 grams) all-purpose flour, see Recipe Notes
  • 1 teaspoon (1 teaspoon) baking powder
  • ½ teaspoon (½ teaspoon) kosher salt
  • ¼ teaspoon (¼ teaspoon) baking soda
  • ½ cup (113 grams) sourdough starter discard, at room temperature, see Recipe Notes

For the filling

  • ½ cup (107 grams) dark brown sugar, packed, see Recipe Notes
  • ¼ cup (30 grams) all-purpose flour
  • 1 teaspoon (1 teaspoon) ground cinnamon
  • ½ teaspoon (½ teaspoon) ground cardamom

For the streusel topping

  • ½ cup (60 grams) all-purpose flour
  • 2 tablespoons (30 grams) dark brown sugar, packed
  • ¼ teaspoon (¼ teaspoon) ground cinnamon
  • ¼ teaspoon (¼ teaspoon) ground cardamom
  • pinch (pinch) kosher salt
  • 2 tablespoons (30 grams) tahini paste
  • 2 tablespoons (28 grams) unsalted butter, melted

Instructions

  • Preheat the oven to 350 °F, and spray a 9- x 9-inch baking pan with baking spray. Set aside.
  • Make the cake batter: In the bowl of a stand mixer (or a large bowl if using a hand mixer), cream together 1 cup granulated sugar, 6 tablespoons unsalted butter, and ¼ cup tahini paste until the mixture is light and fluffy, about 2 to 3 minutes.
    Add 2 large eggs, one at a time, and beat until incorporated. Add ½ cup sour cream, 1½ teaspoons sesame oil, and 1 teaspoon vanilla extract, and mix until smooth.
  • In a small bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt, and ¼ teaspoon baking soda.
  • Add in half of the flour mixture with ¼ cup sourdough starter discard. Mix on low speed until the batter just comes together. Repeat with the remaining flour mixture and remaining ¼ cup sourdough starter discard, mixing until the batter is just combined. Be careful not to over-mix - the batter can be slightly lumpy.
  • Make the filling: In a medium bowl, whisk together ½ cup dark brown sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, and ½ teaspoon ground cardamom. If necessary, use your fingers to break up any clumps of brown sugar.
  • Make the streusel topping: In a medium bowl, whisk together ½ cup all-purpose flour, 2 tablespoons dark brown sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, and pinch kosher salt. Again, use your fingers to break up any clumps of brown sugar as needed.
    Use a fork to mix in 2 tablespoons tahini paste and 2 tablespoons unsalted butter (melted) until the streusel forms pea-sized crumbs.
  • Assemble the coffee cake: Pour half of the cake batter into the prepared baking pan. Smooth it into an even layer using a small offset spatula.
    Top the batter evenly with the brown sugar filling, then dollop the remaining cake batter on top. Carefully smooth it over the filling in an even layer, getting into the corners. It's ok if some of the filling mixes into the top cake batter.
    Sprinkle the cake evenly with the streusel mixture.
  • Bake for 35 to 40 minutes, or until a cake tester comes out clean.
  • Transfer the cake to a wire cooling rack and allow to cool. Serve at room temperature, and enjoy!
  • Storage instructions: This coffee cake can be stored, covered with plastic wrap, at room temperature for 4 to 5 days. It can be frozen, sealed tightly in an airtight container, for up to 3 months. Thaw to room temperature before serving.

Recipe Notes

No sourdough starter discard? No problem! Just increase the amount of flour in the cake batter by ½ cup (60 grams) and use ¼ cup milk (60 grams) instead of the sourdough discard.
Has your brown sugar hardened, making it hard to measure? You can soften it as follows: Place the brown sugar in a microwave-safe container and cover it with a damp paper towel. Heat on high in 20 second bursts, checking after each interval until it has softened enough to use (re-wet the paper towel if needed).

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 176mg | Potassium: 96mg | Fiber: 1g | Sugar: 28g | Vitamin A: 338IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 1mg