This easy sourdough pumpkin coffee cake is a soft, warmly spiced pumpkin cake topped with a buttery brown sugar streusel and a light glaze. It's a great way to use up sourdough discard, works with plain yogurt or buttermilk if you don't keep a starter, and is ready in about an hour.
If you're baking with sourdough discard this fall, my Sourdough Banana Bread is another favorite, and my Pumpkin Spice Muffins are perfect for the rest of pumpkin season.
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This is my favorite fall brunch bake, and I think it's the best coffee cake I've ever made. The sourdough flavor is slight, not sour at all. It mostly makes this pumpkin coffee cake extra moist and tender, so even my friends who don't bake with sourdough love it.
The last time I made it was for a big Sicilian barbecue with homemade pizza, pasta, and a giant stromboli from Nonno Sal, who once owned a local pizzeria. My mom suggested I bring something pumpkin. My son begged for my Pumpkin Pudding Cake, but I went with this sourdough pumpkin streusel cake, and everyone went back for seconds.
How to bake sourdough cake without starter?
Not a silly question at all! I know you may not be a sourdough baker and you still want to bake this awesome cake! Simply sub in your favorite plain yogurt (I love to bake with plain coconut milk yogurt) or you could sub in buttermilk if you don't have a sourdough starter to use.
Either way, it will also make the cake nice and moist. But if you do have sourdough starter on hand, use it for this!
This sourdough coffee cake recipe is a simple way to use sourdough discard, and simply superb for breakfast! The subtle sourdough flavor, pumpkin puree, and fall spices come together to make the most the most moist and tender cake.
Ingredients
Streusel Topping
- Flour - I use all-purpose flour for the streusel because it gives the best crumbly, bakery-style texture.
- Salt - Just a small pinch to balance the sweetness and make the flavors pop.
- Cinnamon - Adds that cozy fall aroma that fills your kitchen while it bakes.
- Brown sugar - I love using light brown sugar here; it melts into the butter and gives little caramelized bits in every bite.
- Butter (cold) - Cold butter is key for a perfect crumbly topping. I use a fork or my fingertips to mix it in until it looks like coarse sand.
Cake Batter
- All-purpose flour - Keeps the cake soft and tender without being too dense.
- Baking powder + baking soda - These work together to give the cake a lovely rise.
- Cinnamon, ginger, and nutmeg - My favorite fall spice combo that makes this sourdough pumpkin cake so fragrant and flavorful.
- Salt - Just enough to balance the sweetness and enhance the spice.
- Pumpkin purée - Be sure to use pure pumpkin, not pumpkin pie filling. I usually grab canned 100% pumpkin, but homemade purée works beautifully too.
- Brown sugar - Adds richness and moisture with a light molasses flavor.
- Oil - You can use vegetable or coconut oil; both make the cake super moist.
- Eggs - I use two large eggs for structure, but if you're making it vegan, two flax eggs work perfectly.
- Vanilla extract - A little vanilla rounds out the flavors and adds warmth.
- Sourdough starter - This is my favorite part! Using fed and active sourdough starter gives the cake a subtle tang and depth you just can't get with regular batter.
Glaze
- Confectioners' sugar - Sifted for a smooth, pretty finish.
- Milk - I usually use whole milk, but coconut milk adds a lovely flavor if you want a dairy-free option.
How do you make a sourdough coffee cake?
It all starts out with a little magic from your sourdough starter! All you need is whatever you were discarding from your starter. Look at the magical bubbles! Those sweet bubbles give the coffee cake just a slight sourdough flavor (it's truly slight and not overwhelming at all!)and give it extra moisture.
First thing to do is gather up the flour, baking powder, baking soda, salt, spices, eggs, oil, pumpkin puree (not pumpkin pie filling!). And all you'll need for the streusel topping and glaze.
As I mentioned, IF you don't happen to have any sourdough starter around, just use an unflavored yogurt or buttermilk. You could make this vegan by using non-dairy butter for the topping and non-dairy milk. Also, just make flax eggs to replace the 2 eggs.
Secondly, whisk the dry ingredients together. In another bowl you will mix all the wet ingredients.
The last thing to do is combine the wet into the dry ingredients. You will have a nice and thick batter. If you are using the sourdough starter and it doesn't seem moist enough, you could add a tablespoon or two of buttermilk or your favorite non-diary milk.
Finally, spread the cake batter into your prepped pan and then sprinkle that gorgeous streusel on top.
Isn't it pretty even before it's baked?
Finally, as I mentioned, with glaze or without, it is a super lovely cake!
When I bake a pumpkin cake it just automatically drops 15 degrees outside. Well, in my imagination it does! Most of us are experiencing super hot summer-like days.
Bake this comforting cake full of warm spices to be transformed to cooler fall days. You'll want to curl up under a blanket with a hot cup of tea or coffee and your Netflix!
Recipe Tips
- Don't use pumpkin pie filling: It's sweetened and spiced, so the cake will be overly sweet and the spice balance will be off.
- Keep the butter cold: If your kitchen is warm, pop the streusel in the fridge while you mix the batter.
- Adjust for your starter: A thick starter makes a stiffer batter. A spoonful or two of milk fixes it.
- Don't overmix: Stir just until combined to keep the crumb tender.
- Glaze is optional: It's lovely either way. I skip it when serving at brunch with something already sweet on the table.
- Make it ahead: Bake the night before, cool completely, and cover tightly. The spice flavor actually deepens by the next day
Storage and Freezing
- Room temperature: Cover tightly or store in an airtight container for up to 2 days.
- Refrigerator: Up to 5 days. Warm a slice in the microwave for 10-15 seconds and it tastes freshly baked.
- Freezer: Wrap slices or the whole cake (unglazed is best) in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge, warm slightly, then add glaze if you like.
Serving Suggestions
I serve this warm with a cup of coffee or tea for fall brunch. For a holiday brunch table, pair it with my Cranberry Coffee Cake or Fresh Apple Coffee Cake so guests can try a few slices.
*Here is my original post from some years ago when I first made a starter.
If you've tried this Sourdough Pumpkin Coffee Cake or any other recipe on Savoring Italy, please let me know your thoughts in the comments below. It makes my day hearing from my readers and I do respond to every comment!
More sourdough recipes:
- sourdough starter
- sourdough pie crust
- sourdough banana bread
- sourdough pumpkin coffee cake
- sourdough einkorn bread
Originally published October 2019. Updated and republished October 2025
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Sourdough Pumpkin Coffee Cake
Equipment
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- ¼ teaspoon nutmeg
- ½ tsp. salt
- ½ cup pumpkin puree not pumpkin pie filling
- 1 cup firmly packed light brown sugar
- ½ cup vegetable oil or coconut oil
- 2 eggs use 2 flax eggs to make vegan
- 1 teaspoon vanilla extract
- ½ cup sourdough starter fed and active
Glaze
- ½ cup confectioners' sugar sifted
- 1 tsp. whole milk I used coconut milk
Instructions
- Preheat oven to 350 degrees and grease and flour a 9-inch springform pan or a 9-inch cake pan. You could also use baking spray to prep the cake pan. Set aside.
Crumb Topping
Cake
- In a large bowl, mix the flour, baking powder, baking soda, the spies and salt.
- Add the dry ingredients to the wet ingredients, and stir until all ingredients are well incorporated.
- Pour the batter into the pan. Spread the crumb topping evenly over the batter.
- Bake for 45-50 minutes, or until a cake tester comes out clean. Let cool a bit before removing cake from baking pan to your dish.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- No starter: Replace the starter with ½ cup plain yogurt or buttermilk.
- Vegan: Use 2 flax eggs, non-dairy butter in the streusel, and non-dairy milk in the glaze.
- Storage: Covered at room temperature up to 2 days or refrigerated up to 5 days.
- Freezing: Wrap well and freeze up to 3 months. Thaw overnight in the fridge and glaze after warming.
- Make ahead: Bake the night before; the flavor is even better the next day.
DID YOU MAKE THIS RECIPE?
Nutrition
FAQ'S
Yes! If your starter isn't freshly fed, you can still use your discard. It adds a wonderful tangy flavor and helps make the cake extra moist.
Absolutely. You can replace the sourdough starter with ½ cup of buttermilk or plain yogurt. It will still be soft and full of flavor, just without that slight sourdough tang.
Yes - simply use coconut oil instead of butter and coconut milk in the glaze. The flavor pairs so nicely with pumpkin and fall spices.
Definitely! Pour the batter into muffin liners and top each one with a spoonful of streusel. Bake at 350°F for 20-22 minutes, or until a toothpick comes out clean. Perfect for an easy breakfast treat!
This looks delightful! Can replace the brown sugar with pure maple syrup? I can't have too much sugar unfortunately.
Hi Ashlee-Thank you! I have never replaced the sugar with pure maple syrup. You could certainly try! Let me know how it turns out! Happy Baking!!
Wonderful way to use up my discard! Love the streusel topping! Smells so nice baking.