Sourdough Pumpkin Coffee Cake

5 from 1 vote

Sourdough Pumpkin Coffee Cake is made with sourdough discard, warm spices, and a buttery brown sugar streusel sprinkled over the top. A simple vanilla drizzle adds just the right amount of sweetness that makes this easy dessert perfect for pumpkin season.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 541kcal

Author: Joy Kincaid

Equipment

Ingredients

Streusel Topping

75 grams all-purpose flour 2/3 cup
85 grams light brown sugar scant 1/2 cup, packed
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
56 grams cold unsalted butter 4 tablespoons, cut into small cubes

Pumpkin Cake

240 grams all-purpose flour 2 cups
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
120 grams neutral oil 1/2 cup + 1 tablespoon (or melted butter)
120 grams granulated sugar 1/2 cup + 2 tablespoons
60 grams light brown sugar 1/4 cup, packed
2 large eggs room temperature
240 grams canned pumpkin puree 1 cup
90 grams sourdough discard about 1/3 cup + 1 tablespoon
60 grams whole milk 1/4 cup, room temperature
2 teaspoons vanilla extract

Cinnamon-Sugar Filling

100 grams light brown sugar 1/2 cup, packed
20 grams all-purpose flour 2 tablespoons + 2 teaspoons
2 teaspoons ground cinnamon
Pinch of salt

Vanilla Drizzle

100 grams powdered sugar about 3/4 cup
20-25 grams whole milk 1 1/2–2 tablespoons whole milk
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan and line it with parchment paper, leaving some overhang to make the cake easier to remove after baking.
Make the Streusel: Add the flour, brown sugar, cinnamon, and salt to a small bowl and stir to combine. Add the cold cubed butter and use your fingers (or a pastry cutter) to work the butter into the dry ingredients until the mixture comes together into a crumbly dough. The easiest method is to get in there with your hands and gently squeeze and rub the mixture together until no large pieces of butter remain. Break the streusel into small pieces with your fingers. For smaller, more uniform crumbs, continue breaking the pieces down until they are the size you prefer. Place the streusel in the refrigerator to chill while you prepare the cake.
Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl. Set aside.
Mix Wet Ingredients: In a large mixing bowl, whisk together the oil, granulated sugar, and brown sugar until well combined. Add the eggs and whisk until smooth. Add the pumpkin puree, sourdough discard, milk, and vanilla. Whisk until the mixture is evenly combined.
Make Cake Batter: Add the dry ingredients to the wet ingredients. Using a spatula or wooden spoon, gently fold until the flour is just incorporated. Do not overmix the batter. A few small streaks of flour are preferable to continuing to mix the batter until completely smooth.
Make the Cinnamon-Sugar Filling: In a small bowl, whisk together the brown sugar, flour, cinnamon, and salt for the cinnamon-sugar filling.
Make Layers: Spread about half of the cake batter evenly into the prepared pan. Sprinkle the cinnamon-sugar filling evenly over the batter, leaving a small border around the edges. Spoon the remaining batter over the filling and gently spread it into an even layer. Avoid excessive stirring or smoothing, as overmixing at this stage can make the finished cake denser.
Add the Streusel: Remove the chilled streusel from the refrigerator and break it into smaller pieces as needed. Sprinkle evenly over the top of the cake.
Bake: for 35–45 minutes, or until the center of the cake is set and a toothpick inserted into the cake comes out with a few moist crumbs but no wet batter. Begin checking around 35 minutes, as baking time can vary between ovens.
Cool: Allow the cake to cool in the pan for about 15–20 minutes before lifting it out using the parchment paper. Transfer to a wire rack and allow it to cool further before adding the drizzle.
Make Vanilla Drizzle: Whisk together the powdered sugar, 20g of milk, vanilla, and salt. Add the remaining milk a little at a time until the drizzle reaches a smooth, pourable consistency. Drizzle over the cooled cake. Allow the drizzle to set for a few minutes before slicing.

Notes

Room-temperature ingredients work best for this recipe. Allow the eggs and milk to come to room temperature before mixing. This helps the ingredients incorporate more smoothly and encourages an even batter.
For the sourdough discard, recent discard from the past few days is recommended for the best flavor and consistency. Fresh, unfed discard works particularly well. Avoid using discard that has been sitting for a long time and has developed a very strong acidic or alcoholic smell, as it can affect the flavor of the cake.
Do not overmix the cake batter. Once the dry ingredients are added, fold just until the flour disappears. Overmixing can make the finished cake heavier and denser.
The streusel can be broken into whatever size pieces you prefer. Smaller pieces will give you a more even layer across the top, while larger pieces create more noticeable buttery streusel clusters.

Storage: Store the cooled cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate the cake in an airtight container for up to 5 days. Allow refrigerated slices to come to room temperature before serving for the best texture.

The cake can also be frozen. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition