Sourdough Pumpkin Coffee Cake

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This sourdough pumpkin coffee cake is soft, spiced, and topped with a buttery cinnamon streusel, made with discard so nothing goes to waste. It comes together in one bowl with pantry staples, has a sweet pumpkin spice filling swirled through the middle, and bakes into a moist, tender crumb every time. It's the perfect cozy fall treat for breakfast, brunch, or an afternoon coffee break.

Prep Time10

Cook Time50

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 319kcal

Author: Lynn Polito

Equipment

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.

Nutrition