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.
Servings: 1 9-inch round cake
Calories: 2623kcal
Equipment
Ingredients
Streusel
- ½ cup flour
- pinch of salt
- 1 teaspoon cinnamon
- ½ cup brown sugar
- 6 tablespoon butter cold
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
- 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
- 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.
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Nutrition
Calories: 2623kcal | Carbohydrates: 414g | Protein: 38g | Fat: 121g | Saturated Fat: 20g | Polyunsaturated Fat: 65g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 328mg | Sodium: 2850mg | Potassium: 866mg | Fiber: 18g | Sugar: 115g | Vitamin A: 19585IU | Vitamin C: 9mg | Calcium: 1002mg | Iron: 19mg