Sourdough Holiday Spiced Plum and Almond Discard Coffeecake

Name: Sourdough Holiday Spiced Plum and Almond Discard Coffeecake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: European
Ingredients: 1 cup (240 ml) sourdough discard (fed 4–8 hours prior, bubbly and active), at room temperature; 1¾ cups (220 g) all-purpose flour; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; ⅓ cup (75 g) unsalted butter, melted and slightly cooled; 1½ tsp (7½ g) baking powder; 1 tsp (5 g) ground cinnamon; ¼ tsp (1 g) ground nutmeg; ½ tsp (3 g) fine sea salt; 1 lb (450 g) fresh plums (red or purple varieties preferred), pitted and halved; ¾ cup (85 g) sliced almonds; ½ cup (100 g) packed light brown sugar; 1½ tsp (8 g) ground cinnamon; ¼ cup (57 g) cold unsalted butter, cut into small pieces, cold, cut into ¼-inch cubes

From the MyKitchenBank Kitchen

A rustic yet elegant coffeecake that transforms sourdough discard into a tender, moist crumb studded with jewel-toned plums and topped with a cinnamon-almond streusel. The spiced crumb layer and juicy fruit make this perfect for holiday mornings, and it requires no advance planning beyond having discard on hand.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 1 coffeecake (10 slices)

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Ingredients

10 servings

For the cake
1 cup (240 ml) sourdough discard (fed 4–8 hours prior, bubbly and active), at room temperature
1¾ cups (220 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
⅓ cup (75 g) unsalted butter, melted and slightly cooled
1½ tsp (7.5 g) baking powder
1 tsp (5 g) ground cinnamon
¼ tsp (1 g) ground nutmeg
½ tsp (3 g) fine sea salt
1 lb (450 g) fresh plums (red or purple varieties preferred), pitted and halved
For the streusel
¾ cup (85 g) sliced almonds
½ cup (100 g) packed light brown sugar
1½ tsp (8 g) ground cinnamon
¼ cup (57 g) cold unsalted butter, cut into small pieces, cold, cut into ¼-inch cubes

Equipment (7)

9×13-inch (23×33 cm) baking pan
Medium bowl
Large bowl
Whisk
Wooden spoon
Small bowl
Offset spatula or butter knife

Steps

Before you start

Preheat oven to 350°F (175°C)
Have sourdough discard at room temperature
Pit and halve plums just before using so they don't oxidize
Grease a 9×13-inch (23×33 cm) baking pan and line the bottom with parchment paper

1
Make the streusel
- In a small bowl, combine sliced almonds, brown sugar, and cinnamon.
- Add cold butter pieces and use your fingertips to rub the mixture until it resembles coarse breadcrumbs with some pea-sized clumps remaining.
- Set aside.
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Ready when: Mixture resembles coarse breadcrumbs with visible almond pieces
Tip: Keep butter cold so the streusel stays crumbly; don't overwork it or it will become pasty.
2
Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Set aside.
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Ready when: No visible clumps of baking powder
3
Combine wet ingredients
- In a large bowl, whisk sourdough discard, granulated sugar, eggs, and melted butter until well combined and smooth.
- The mixture should be pale and slightly thick, about 1 minute of whisking.
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Ready when: Mixture is smooth with no visible streaks of egg white
Tip: Make sure eggs are at room temperature so they incorporate smoothly without curdling the batter.
4
Make the batter
- Pour the dry ingredients into the wet ingredients and fold gently with a wooden spoon until just combined.
- A few lumps are okay—do not overmix.
- The batter should be thick and slightly textured.
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Ready when: No visible streaks of flour remain
Tip: Overmixing develops gluten and makes the cake tough; stop folding as soon as flour disappears.
5
Spread batter and arrange plums
- Spread the batter evenly into the prepared 9×13-inch pan using an offset spatula or butter knife.
- Arrange plum halves skin-side up in neat rows across the batter, pressing gently so they nestle about halfway into the batter.
- Space them about 2 inches apart (you should fit about 18–20 halves).
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Ready when: Plums are evenly distributed and partially submerged
Tip: Arrange plums in a pattern so each slice includes a piece of fruit; this makes for a prettier and more flavorful slice.
6
Top with streusel
- Sprinkle the reserved almond-cinnamon streusel evenly over the entire surface of the cake, covering the gaps between plums.
- Use all the streusel.
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Ready when: Streusel completely covers the top in an even layer
7
Bake the coffeecakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven.
- Bake for 40–45 minutes, until the top is golden brown and a toothpick inserted into the cake portion (avoiding a plum) comes out with just a few moist crumbs clinging to it.
- The streusel should be deep golden and fragrant.
- If the top browns too quickly, tent loosely with foil after 25 minutes.
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Ready when: Top is golden brown, toothpick comes out with a few moist crumbs, and cake springs back lightly when pressed
Tip: Bake times vary by oven; start checking at 40 minutes. The cake will continue to set slightly as it cools.
8
Cool before serving
- Remove the pan from the oven and let the coffeecake rest at room temperature for 15 minutes.
- This allows the crumb to set enough for clean slicing while still being warm.
- Serve warm or at room temperature.
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Ready when: Cake is warm but not piping hot and holds its shape when a knife is inserted

Good to know

Tips

Active sourdough discard is key: if your discard is sluggish or has no bubbles, the cake will be dense. Feed it 4–8 hours before baking and use it at its peak when bubbles are visible on the surface.
Plums release liquid as they bake. If using especially juicy fruit, pat the halves dry with a paper towel before arranging them so the cake doesn't become soggy.
For a more rustic look, you can scatter the plums irregularly instead of in neat rows, though rows make for prettier slices.
This cake stays moist thanks to the sourdough discard; don't overbake or it will be dry. The toothpick test is your best guide—aim for a few moist crumbs, not a clean insertion.

Make ahead

You can prepare the streusel topping up to 1 day ahead; store it in an airtight container at room temperature. Assemble and bake the coffeecake the morning you want to serve it for the best texture and flavor.

Storage & reheating

Store covered at room temperature for up to 2 days. Wrap tightly and refrigerate for up to 4 days; rewarm gently in a 300°F (150°C) oven for 10 minutes. Freeze the cooled coffeecake (uncut or cut into portions) for up to 2 months; thaw at room temperature and rewarm in a 300°F oven for 12–15 minutes until warm through.

Substitutions

fresh plums (red or purple varieties preferred) → Apricots, peaches, or nectarines (halved or quartered if large). Choose ripe but firm fruit so pieces don't fall apart during baking. Adjust baking time by 1–2 minutes if using denser fruit.
sliced almonds → Chopped pecans or walnuts. Use the same weight; pecans and walnuts will make the streusel slightly darker and richer.
ground nutmeg → Ground cardamom or ground allspice. Use the same amount. Allspice adds warmth; cardamom adds brightness. Either complements plums beautifully.
unsalted butter → Neutral oil (canola, vegetable, or light olive oil). Use the same volume. Oil makes the cake slightly more tender but less rich; omit if using oil to avoid over-moistening the batter.