Sourdough Pumpkin Coffee Cake: Amazing Fall Treat

Sourdough pumpkin coffee cake has become my absolute favorite way to welcome autumn, and I bet it will be yours too! There’s something magical about the tangy depth of sourdough mingling with the sweet, warm spices of pumpkin. I still remember the first time I tried making it myself; the aroma filling my kitchen was pure bliss. This recipe is a game-changer, offering a tender, moist crumb and a delightful streusel topping that just screams cozy. You’ll discover that how to make sourdough pumpkin coffee cake is easier than you think, and the result is simply divine. Let’s get cooking!

Why You’ll Love This Sourdough Pumpkin Coffee Cake

Get ready to fall in love with this amazing dessert. It’s more than just a cake; it’s an experience that will make your taste buds sing!

• The flavor is incredible: a perfect balance of tangy sourdough and warm, spiced pumpkin.
• It’s surprisingly quick to prepare, making it an easy sourdough pumpkin coffee cake option for busy weeknights.
• Using sourdough adds a unique depth and a touch of natural fermentation, making it feel a little healthier. Learn more about healthy baking techniques.
• This pumpkin sourdough coffee cake recipe is budget-friendly, using common pantry staples and leftover sourdough discard.
• It’s a total crowd-pleaser, perfect for family breakfasts, brunches, or afternoon snacks.
• The moist crumb and sweet streusel topping are simply irresistible.
• It’s the perfect way to use up that sourdough discard you’ve been saving!

Ingredients for Sourdough Pumpkin Coffee Cake

Gather these ingredients to create your perfect slice of autumnal bliss! This recipe is a fantastic way to use up sourdough discard and results in a truly special sourdough pumpkin cinnamon coffee cake.

• 1 1/2 cups brown sugar – for that lovely caramel sweetness in the streusel
• 5 Tablespoons all-purpose flour – thickens the streusel topping
• 4 teaspoons ground cinnamon – the star of our warm spice blend
• 6 Tablespoons salted butter, melted – binds the streusel together
• 1/2 cup salted butter (1 stick), softened – the base for our rich cake batter
• 1 1/2 cups white sugar – balances the tang of the sourdough and sweetness of pumpkin
• 2 teaspoons vanilla extract – enhances all the other flavors
• 2 large eggs – provides structure and richness
• 1 cup whole milk – adds moisture and helps create a tender crumb
• 1 1/2 cups pumpkin puree – the heart of our fall flavor (use 100% pumpkin, not pie filling!)
• 1 cup sourdough discard or active starter – this is our secret ingredient for that signature tang and amazing texture
• 5 teaspoons baking powder – provides lift for a light cake
• 4 teaspoons pumpkin pie spice – a blend of cinnamon, nutmeg, ginger, and cloves for that classic taste
• 3 1/2 cups all-purpose flour – the main structure of our cake
• 1 cup powdered sugar – for a sweet, simple glaze
• 1 teaspoon vanilla extract – for the glaze
• 1 teaspoon ground cinnamon – adds warmth to the glaze
• 1-2 Tablespoons milk – to get the glaze to the perfect drizzling consistency

How to Make Sourdough Pumpkin Coffee Cake

Let’s dive into creating this wonderfully spiced cake. It’s simpler than you might think, and the results are absolutely worth it. This recipe for an easy sourdough pumpkin coffee cake will become a fall favorite in no time.

1. Step 1: Preheat your oven to 375°F (190°C). While the oven heats, prepare your streusel topping. In a medium bowl, whisk together 5 Tablespoons all-purpose flour, 4 teaspoons ground cinnamon, and 1 1/2 cups brown sugar. Pour in 6 Tablespoons melted salted butter and stir until the mixture resembles coarse crumbs. Set this delicious streusel aside.
2. Step 2: In a large mixing bowl, cream together 1/2 cup softened salted butter and 1 1/2 cups white sugar until the mixture is light and fluffy. This creates a beautiful base for our cake.
3. Step 3: Beat in 2 teaspoons vanilla extract, then add the 2 large eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the 1 cup whole milk, 1 1/2 cups pumpkin puree, and 1 cup sourdough discard or active starter. Mix until everything is just combined and the batter looks smooth and orange.
5. Step 5: Add the 5 teaspoons baking powder and 4 teaspoons pumpkin pie spice. Give it a quick mix.
6. Step 6: Gradually add the 3 1/2 cups all-purpose flour, about a cup at a time, mixing until just incorporated. Be careful not to overmix; we want a tender crumb. The batter will be thick.
7. Step 7: Grease a 9×13-inch baking pan. Pour half of the coffee cake batter into the prepared pan and spread it evenly to cover the bottom.
8. Step 8: Sprinkle half of the prepared cinnamon-sugar streusel mixture evenly over the batter. You’ll start to smell that wonderful cinnamon!
9. Step 9: Carefully pour the remaining coffee cake batter over the streusel layer and gently spread it to level.
10. Step 10: Generously sprinkle the rest of the cinnamon-sugar streusel mixture over the top of the cake.
11. Step 11: Bake for 45-55 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be heavenly!
12. Step 12: Let the cake cool completely in the pan on a wire rack.
13. Step 13: While the cake cools, prepare the glaze. In a small bowl, whisk together 1 cup powdered sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Add 1 Tablespoon milk and stir until smooth. Add more milk, a teaspoon at a time, until you reach a drizzle-able consistency.
14. Step 14: Once the cake is fully cooled, drizzle the glaze over the top. Slice and enjoy your easy sourdough pumpkin coffee cake!

Pro Tips for the Best Sourdough Pumpkin Coffee Cake

I’ve made this cake more times than I can count, and these little tricks really elevate it. Follow these tips for a truly spectacular sourdough pumpkin streusel coffee cake.

• Using room temperature ingredients for the cake batter is key. It helps everything emulsify beautifully, leading to a smoother, more tender cake.
• Don’t overmix the batter once you add the flour. Overmixing develops gluten, which can make your coffee cake tough instead of tender.
• Ensure your sourdough starter or discard is active and bubbly for the best flavor and rise. A sluggish starter won’t contribute as much tang. Learn about starter maintenance.
• Bake on the middle rack of your oven to ensure even cooking. This prevents the bottom from burning before the top is set.

What’s the secret to perfect sourdough pumpkin coffee cake?

The magic lies in the balance! The tang from the sourdough starter cuts through the sweetness of the pumpkin and brown sugar, while the streusel topping adds a delightful crunch. This combination makes for an unforgettable sourdough pumpkin streusel coffee cake.

Can I make sourdough pumpkin coffee cake ahead of time?

Absolutely! You can prepare the batter and streusel topping separately up to 24 hours in advance and store them, covered, in the refrigerator. Let the batter come to room temperature for about 30 minutes before pouring into the pan for baking. For more information on food preparation, visit our contact page.

How do I avoid common mistakes with sourdough pumpkin coffee cake?

A common pitfall is using pumpkin pie filling instead of pure pumpkin puree; always use 100% pure pumpkin. Also, be mindful not to overmix the batter after adding flour, as this can result in a tough cake texture.

Best Ways to Serve Sourdough Pumpkin Coffee Cake

This delightful cake is wonderful on its own, but I love dressing it up a bit! For a truly decadent treat, try serving a warm slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. It’s also fantastic alongside a hot cup of coffee, making it the perfect pumpkin sourdough cake with coffee pairing for a cozy morning or afternoon break. You could even add a drizzle of caramel sauce for an extra layer of flavor. For a slightly more formal brunch, a side of crispy bacon or scrambled eggs complements the sweetness beautifully. Check out more delicious recipes.

Nutrition Facts for Sourdough Pumpkin Coffee Cake

This delicious sourdough pumpkin coffee cake is a treat you can enjoy! Here’s a breakdown of the estimated nutritional information per serving (based on 12 servings):

• Calories: 350
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 28g
• Protein: 4g
• Sodium: 250mg
• Cholesterol: 45mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more details on nutritional information, please refer to our privacy policy.

How to Store and Reheat Sourdough Pumpkin Coffee Cake

Proper storage is key to keeping your beautiful sourdough pumpkin coffee cake fresh and delicious. Once it’s completely cooled on a wire rack, transfer it to an airtight container. This helps lock in moisture and prevent it from drying out. For enjoying throughout the week, store the cake at room temperature for up to 3-4 days. If you want to save some for later, this cake freezes wonderfully! Wrap it tightly in plastic wrap, then in a layer of aluminum foil, and store it in the freezer for up to 3 months. This method is perfect for baking sourdough pumpkin coffee cake ahead of busy holiday seasons.

To reheat, simply unwrap the frozen cake and let it thaw overnight in the refrigerator. For a warm slice, you can gently reheat individual pieces in a microwave for about 15-20 seconds, or bake them in a low oven (around 300°F or 150°C) for a few minutes until warmed through. This ensures you can enjoy that cozy, spiced flavor anytime!

Frequently Asked Questions About Sourdough Pumpkin Coffee Cake

What makes this sourdough pumpkin coffee cake recipe so special?

The real magic comes from the sourdough! It adds a subtle tang that beautifully balances the sweetness of the pumpkin and spices, creating a depth of flavor you won’t find in a regular coffee cake. This complexity makes it the best sourdough pumpkin coffee cake for any occasion.

Can I use active sourdough starter instead of discard?

Yes, absolutely! If you have active starter, you can use it. Just make sure it’s fed and bubbly. The tang and texture contribution will be similar, making for a fantastic easy sourdough pumpkin coffee cake.

What are the best substitutions if I don’t have pumpkin puree?

While pumpkin puree is ideal for that classic flavor, you could try using butternut squash puree as a substitute. The texture is similar, though the flavor will be slightly different. For this recipe, it’s best to stick with pumpkin to get that signature taste. Learn about ingredient sourcing.

How do I ensure my sourdough pumpkin coffee cake has a good crumb?

To achieve a perfect crumb, be sure not to overmix the batter once you add the flour. Gently fold it in until just combined. Using room temperature ingredients and the correct amount of baking powder also contributes significantly to achieving the desired texture in your best sourdough pumpkin coffee cake.

Variations of Sourdough Pumpkin Coffee Cake You Can Try

Once you’ve mastered the classic, why not get a little creative? This sourdough pumpkin coffee cake is a fantastic base for all sorts of delicious twists. Here are a few ideas to inspire your next bake:

• Vegan Delight: Easily make this cake vegan by swapping the butter for vegan butter sticks, the milk for your favorite plant-based milk (like almond or oat), and the eggs for a flax egg (1 Tablespoon flaxseed meal + 3 Tablespoons water, let sit for 5 minutes).
• Swirl It Up: For a beautiful presentation, try making a sourdough pumpkin swirl coffee cake. Prepare an extra batch of the cinnamon-sugar streusel, mix it with a little extra pumpkin puree and spice to form a paste, then swirl it into the batter before baking.
• Gluten-Free Goodness: Substitute a good quality gluten-free all-purpose flour blend for the wheat flour. You might need to slightly adjust the liquid content; start with the recipe as written and add a touch more milk if the batter seems too stiff.
• Chocolate Lover’s Dream: Add a handful of chocolate chips to the batter or sprinkle them over the streusel topping. Dark or semi-sweet chocolate pairs wonderfully with pumpkin and spice!

Sourdough Pumpkin Coffee Cake: Amazing Fall Treat

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• Author: basmer1517
• Total Time: 1 hour 5 minutes - 1 hour 15 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Sourdough Pumpkin Coffee Cake recipe offers a delightful blend of warm pumpkin spice and tangy sourdough, perfect for autumn gatherings or a cozy afternoon treat. It features a moist cake base, a sweet cinnamon-sugar streusel topping, and a simple vanilla glaze.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups brown sugar
• 5 Tablespoons flour
• 4 teaspoons ground cinnamon
• 6 Tablespoons salted butter, melted
• 1/2 cup salted butter (1 stick), softened
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup whole milk
• 1 1/2 cups pumpkin puree
• 1 cup sourdough discard or active starter
• 5 teaspoons baking powder
• 4 teaspoons pumpkin pie spice
• 3 1/2 cups all-purpose flour
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1–2 Tablespoons milk

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Instructions

1. Combine 5 Tablespoons flour, 4 teaspoons ground cinnamon, and 1 1/2 cups brown sugar in a bowl. Add 6 Tablespoons melted butter and mix until it resembles damp sand. Set aside.
2. Preheat your oven to 375°F (190°C).
3. In a large mixing bowl, cream together 1/2 cup softened butter and 1 1/2 cups white sugar until creamy.
4. Add 2 teaspoons vanilla extract, 2 eggs, 1 cup whole milk, 1 1/2 cups pumpkin puree, and 1 cup sourdough discard or active starter. Mix until well combined.
5. Add 5 teaspoons baking powder and 4 teaspoons pumpkin pie spice. Mix to combine.
6. Gradually add 3 1/2 cups all-purpose flour, 1 cup at a time, mixing well after each addition until the batter is thick but smooth.
7. Grease a 9×13-inch pan. Pour half of the coffee cake batter into the bottom and spread evenly.
8. Sprinkle half of the cinnamon-sugar mixture over the batter.
9. Pour the remaining batter on top and level it.
10. Sprinkle the remaining cinnamon sugar mixture generously on top.
11. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
12. Allow the cake to cool in the pan.
13. While the cake cools, prepare the glaze: In a small bowl, combine 1 cup powdered sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Add 1 Tablespoon of milk and stir. Add more milk, 1 teaspoon at a time, until the glaze reaches a drizzling consistency.
14. Drizzle the glaze over the cooled Sourdough Pumpkin Coffee Cake. Slice and serve.

Notes

• For a thicker glaze, use less milk.
• Ensure the sourdough discard or starter is at room temperature.
• This cake can be stored at room temperature for several days or refrigerated for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 45-55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 28g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

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