Sourdough Pumpkin Coffee Cake with Streusel Topping
This sourdough pumpkin coffee cake with streusel topping is the perfect fall treat with a melt-in-your-mouth texture made from sourdough discard and warm spices. Enjoy for breakfast, an afternoon snack, or to share at your fall gatherings.
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Equipment
- 9x9 baking pan
- mixing bowl
- kitchen scale
- measuring spoons
- parchment paper optional
Ingredients
Streusel Topping
- 188 g all-purpose flour 1½ cup
- 150 g brown sugar ¾cup
- 50 g sugar ¼ cup
- ½ tsp sea salt
- 1½ tsp cinnamon
- 170 g unsalted butter ¾ cup/ 1½ sticks
Sourdough Pumpkin Coffee Cake
- 250 g all-purpose flour 2 cups
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1½ tsp pumpkin spice blend
- ½ tsp cinnamon
- 100 g sugar ½ cup
- 100 g brown sugar ½ cup
- 113 g unsalted butter ½ cup/1 stick
- 125 g sourdough discard ½ cup
- 250 g pumpkin puree 1 cup
- 2 large eggs
- 2 tsp vanilla extract
- 60 g whole milk ¼ cup
Instructions
Prep
- Preheat the oven to 350°F/177°C.
- Grease a 9x9 pan with butter and dust with flour, or line it with a piece of parchment paper.
Streusel Topping
- Whisk the flour, cinnamon, brown sugar, and salt in a medium bowl. Next, cube the butter and add it to the bowl. Cut the butter in with a pastry cutter or fork until it resembles coarse, wet sand.
Mix the Cake Batter
- Whisk together the flour, cinnamon, baking soda, salt, pumpkin pie spice, and cinnamon in a large mixing bowl and set aside.
- In a separate bowl, mix the unsalted butter with the sugar and brown sugar. Next, add the sourdough discard and blend. Finally, add the pumpkin puree, milk, vanilla extract, and eggs, one at a time.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
Assemble
- Add half of the cake batter (roughly 560 g) to the bottom of the 9x9 cake pan, spreading into the corners.
- Next, add half of the streusel mixture evenly over the cake batter, roughly 270 g.
- Spoon the remaining cake batter into the pan and spread, doing your best not to disrupt the streusel layer. Crumble the remaining streusel topping evenly over the top of the cake.
Bake
- Place the cake into the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean.
- Place the cake on a wire rack to cool.
Storage
- Like all baked goods, pumpkin streusel coffee cake is best the day it's baked. To store leftovers, allow the cake to cool to room temperature before covering with plastic wrap or transferring it to an airtight container. Store at room temperature for up to 3 days. The crumb topping will soften with time.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I Freeze Sourdough Discard Pumpkin Coffee Cake?
Yes! It's a great way to have sourdough fall desserts ready if you have company stop by or want a cozy sourdough breakfast, but don't have the time. Wrap the cake tightly in layers of plastic wrap or place it in a plastic freezer bag, label and freeze. For the best flavor, use within 3 months, but it can be frozen for up to a year.Nutrition
Calories: 340.6kcalCarbohydrates: 47.4gProtein: 4.1gFat: 15.4gSaturated Fat: 9.4gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4gTrans Fat: 0.6gCholesterol: 61.7mgSodium: 258.4mgPotassium: 102.8mgFiber: 1.3gSugar: 25.4gVitamin A: 2914.3IUVitamin C: 0.7mgCalcium: 50.9mgIron: 1.8mg
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