Sourdough Discard Pumpkin Coffee Cake with Cinnamon Streusel
I've been perfecting this sourdough pumpkin coffee cake since the first cool morning of fall, and it took three tries before I landed on the version I actually make now. My first batch was way too dense because I used a full cup of pumpkin puree straight from the can without draining any extra moisture, so now I always blot it with a paper towel first. That one small step changed everything about the texture! I love making all types of coffee cakes, but once the fall hits, this one is on repeat!
There's something about pumpkin coffee cake that just feels like fall walking into my kitchen. The smell of cinnamon and pumpkin baking together while I'm getting the kids ready for school is one of my favorite parts of the season! It's the recipe I look forward to making again every single year once the weather gets a little cooler! Using my sourdough discard in it makes it feel even better, because I'm not wasting anything and I'm still getting that cozy, crumbly streusel top everyone fights over.
Coffee cake has been a staple in my house for as long as I can remember. I actually worked at a bakery back in high school during the summer, and they made the best coffee cake I've ever had in my life! It was the kind that had a thick streusel top and a crumb so soft it practically melted. I've been chasing that memory in my own kitchen ever since, and this pumpkin version might be the closest I've come.
If you love coffee cake too, you've got to try my apple pie coffee cake, applesauce coffee cake, banana coffee cake, and sourdough coffee cake!
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Why This Sourdough Discard Pumpkin Coffee Cake Works
- A pumpkin spice sugar layer in the middle, means the cinnamon flavor runs through the whole cake instead of sitting only in the crumb topping.
- Sourdough discard adds moisture that keeps this cake soft for days, which matters a lot for a make ahead bake. Nobody wants to slice into and find the cake super dry!
- Cold butter cut into the crumb topping, rather than melted butter stirred in, keeps the topping crumbly and textured instead of sinking into the batter.
- Real pumpkin puree, not pumpkin pie filling, keeps the cake from turning out too sweet or too wet. This distinction trips people up more than you'd think!
Ingredients in Sourdough Pumpkin Coffee Cake
I've separated the ingredients out into where they belong in the recipe, because there are a bunch of ingredients you'll need! Though some of them will repeat throughout the recipe.
Crumb topping
- All-purpose flour, brown sugar, and cinnamon. That's just the base of the crumb.
- Cold unsalted butter, cubed. Cold butter is what keeps the topping crumbly instead of melting into a flat layer. Cut it in with a fork or your fingers until it looks like coarse sand.
Pumpkin spice sugar filling
- Brown sugar, a spoonful of flour, and pumpkin pie spice, mixed together and layered in the center of the batter. The flour keeps the sugar from sinking all the way to the bottom while baking.
Cake batter
- All-purpose flour. This help to give the cake structure, obviously. I don't recommend more than half whole wheat here, it makes the crumb dense.
- Granulated and brown sugar. Brown sugar adds moisture and depth alongside the pumpkin spice.
- Neutral oil or melted butter. Oil keeps the cake moist for longer, butter adds more flavor. Either works well.
- Eggs. Room temperature blends more smoothly.
- Sourdough discard. unfed, straight from the fridge is fine. Active starter works too in the same weight, and since the rise here comes mostly from baking powder and baking soda, your starter doesn't need to be bubbly.
- Pumpkin puree. Use pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices added and will throw off the recipe. If using homemade pumpkin puree, drain the excess liquid first.
- Milk. Any milk works, dairy or non-dairy.
- Vanilla extract and pumpkin pie spice. If you don't have pumpkin pie spice on hand, a mix of cinnamon, a little ginger, and a pinch of nutmeg and cloves works as a swap.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Canned pumpkin puree can be swapped for homemade pumpkin puree, just make sure to drain excess moisture first.
- Vegetable oil or avocado oil can be used in place of melted butter in the cake batter for a slightly more tender crumb.
- Brown sugar can sub in for granulated sugar in the cake itself for a deeper, more caramel-y flavor.
- Buttermilk or sour cream can replace regular milk for extra moisture and a slight tang.
- Stir in ½ cup of chopped pecans or walnuts to the streusel topping for crunch.
- Add ½ cup of chocolate chips to the batter for a pumpkin chocolate chip version. I love pumpkin and chocolate together, especially in my mini chocolate chip pumpkin muffins.
- Make it a bundt cake instead of a 9x13 for a prettier presentation if serving guests.
- Turn it into muffins for easier grab and go breakfasts, just cut the bake time down to about 18-22 minutes.
Step by Step Instructions
- Step 1: Preheat oven to 350°F and grease a 9x13 baking dish. Whisk flour, brown sugar, and cinnamon, then cut in cold butter until crumbly. Refrigerate while you prep the rest.
- Step 2: Stir together brown sugar, flour, and pumpkin pie spice in a small bowl. Set aside.
- Step 3: Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl.
- Step 4: In a separate bowl, whisk melted butter, both sugars, eggs, sourdough discard, pumpkin puree, milk, and vanilla until smooth.
- Step 5: Stir wet ingredients into dry just until combined. Pour half the batter into the pan, sprinkle with the spice sugar filling, then top with the remaining batter. Sprinkle crumb topping evenly over the top.
- Step 6: Bake 50-60 minutes, until a toothpick comes out clean. Cool at least 20 minutes before slicing.
Troubleshooting Pumpkin Coffee Cake with Sourdough
- Cake sank in the center. This is almost always one of a few things. The oven wasn't fully preheated, the batter was overmixed, the oven door was opened too many times while baking, or the baking soda was old. Also be gentle setting the pan down once it's out of the oven, a hard bump can deflate the center while it's still hot.
- Crumb topping sank into the batter. The butter in the topping was likely too warm. Keep it cold and cubed, and chill the finished crumb mixture for a few minutes before topping the cake if your kitchen runs warm.
- Cake turned out dense or gummy. This is usually because the batter is overmixed or a slightly underbaked center. Stir just until the flour disappears, and always confirm with a toothpick before pulling it from the oven.
- Batter seems too thick or too thin. Pumpkin puree hydration varies quite a bit by brand, so don't worry if your batter looks slightly thicker or thinner than expected. It should be thick and not pourable.
Using a Different Pan
This recipe is written for a 9x13 pan, which gives you a thinner cake with a higher topping to cake ratio, and bakes in 40 to 45 minutes.
For a 9x9 pan, you'll get a taller cake. Bake for 45 to 50 minutes, checking with a toothpick starting at 45 minutes.
For an 8x8 pan, the cake will be tallest here. Bake for 50 to 55 minutes, tenting with foil for the last 10 minutes if the top is browning too quickly.
Storage Info
To make ahead for a holiday morning you can mix the wet and dry ingredients separately and refrigerate them overnight. Then combine them and bake fresh in the morning. If you want a longer ferment for flavor, mix the full batter (leaving out the baking powder and baking soda), cover, and refrigerate for up to 24 hours. Stir the baking powder and baking soda in right before you layer and bake.
To freeze the baked cake, cool completely, then wrap tightly in plastic wrap and foil. You can also store it in a freezer safe container, whole or sliced, for up to 3 months. Thaw at room temperature, then warm gently in a low oven if you want it served warm.
How to Store Sourdough Discard Pumpkin Coffee Cake
Store the cooled cake covered at room temperature for up to 2 days, or in the fridge for up to a week. Let refrigerated slices sit out for a few minutes before serving so they soften back up.
📖 Recipe
Sourdough Pumpkin Coffee Cake
Ingredients
Crumb Topping
- ½ cup All purpose flour
- ½ cup Brown sugar
- ½ tablespoon Cinnamon
- 6 tablespoon Butter cold
Cake Batter
- ½ cup Butter Melted
- ¾ cup Granulated sugar
- ¼ cup Brown sugar
- 2 large Eggs
- ¾ cup Sourdough Discard
- 1 cup Pumpkin puree
- ⅓ cup Milk
- 2 teaspoon Vanilla extract
- 2 ½ cups All purpose flour
- ½ tablespoon Pumpkin pie spice
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
Pumpkin Spice Filling
- ½ cup Brown sugar
- 1 tablespoon All purpose flour
- 2 teaspoon Pumpkin Pie spice
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish.
- Make the crumb topping: whisk flour, brown sugar, and cinnamon, then cut in cold butter until crumbly. Refrigerate.
- Stir together brown sugar, flour, and pumpkin pie spice. Set aside.
- Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
- Whisk melted butter, both sugars, eggs, sourdough discard, pumpkin puree, milk, and vanilla in a separate bowl until smooth.
- Stir wet ingredients into dry just until combined.
- Pour half the batter into the pan, sprinkle with the spice sugar filling, then top with remaining batter.
- Sprinkle crumb topping evenly over the batter.
- Bake 50 to 55 minutes, until a toothpick comes out clean.
- Cool at least 20 minutes before slicing. Sprinkle with powdered sugar or your favorite homemade glaze.
Notes
- Use sourdough discard straight from the fridge, it does not need to be room temperature or freshly fed.
- Keep the crumb topping butter cold until you're ready to sprinkle it on, this keeps it crumbly instead of melting into the batter.
- Don't overmix once you add the wet ingredients to the dry, mix just until no flour streaks remain.
- Layer the filling in the middle instead of stirring it into the batter, this keeps that swirl of spiced sugar distinct.
- Test for doneness in the center of the pan, that's where it takes the longest to bake through.
- Let the cake cool at least 20 minutes before slicing, it firms up and holds together better once it rests.
- Store leftovers covered at room temperature for up to 2 days, or in the fridge for up to a week.
