Go Back
–+ servings
Print Recipe
5 from 5 vote

Sourdough Pumpkin Coffee Cake

This easy Sourdough Pumpkin Coffee Cake recipe is full of warm fall spices, subtle sourdough tang, rich pumpkin flavor, and topped with an irresistible brown sugar crumb topping! This coffee cake is my favorite fall brunch go-to! Nothing compares to this delightful fall cake.
Prep Time10 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Keyword: apple cake, coffee cake, pumpkin, sourdough starter
Servings: 1 9-inch round cake
Author: Lora

Ingredients

  • STREUSEL
  • 1/2 cup flour
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 6 Tbsp butter cold
  • CAKE
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp. salt
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1 cup firmly packed light brown sugar
  • 1/2 cup vegetable oil or coconut oil
  • 2 eggs use 2 flax eggs to make vegan
  • 1 tsp vanilla extract
  • 1/2 cup sourdough starter fed and active
  • GLAZE
  • 1/2 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
  • In a bowl, combine flour, salt, cinnamon, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Set aside.
  • CAKE
  • In a large bowl, mix the flour, baking powder, baking soda, the spies and salt.
  • In a separate bowl, whisk pumpkin and brown sugar together until combined. Add in oil, eggs, and vanilla extract. Mix until well combined. Add the sourdough starter and mix again.
  • 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.
  • GLAZE
  • Once cake is cooled, whisk together the remaining milk and the powdered sugar. If you need your glaze to be thicker, add more powdered sugar. If you like it thinner, adjust with more milk. Drizzle glaze on top of the streusel. Enjoy!

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

                               DID YOU MAKE THIS RECIPE?

                  Tag @savoringitaly on Instagram and hashtag it #savoringitaly