Sourdough Pumpkin Coffee Cake with Crumb Topping
This sourdough pumpkin coffee cake is super easy to make! Made with simple ingredients and a brown sugar crumb topping, this easy pumpkin coffee cake recipe is perfect for pumpkin season! This sourdough coffee cake is a great recipe for the holiday season and the perfect way to use up extra sourdough discard!
Coffee cake is one of my favorite treats! I love eating it for breakfast, brunch, dessert, or as an afternoon snack. There is just something about the endless flavor combinations and streusel topping, that always hits the spot.
I especially love serving coffee cake during the holiday season, it’s perfect for last-minute get-togethers, parties, potlucks, and more!
This pumpkin sourdough coffee cake makes the perfect autumn breakfast and it can easily be made ahead of time, making it perfect for seasonal gatherings and even Thanksgiving!
I’m a big lover of coffee cake and pumpkin, so in many ways, this simple recipe is a match made in heaven. It might not be a classic coffee cake recipe, but I promise you this recipe is sure to be a hit wherever it goes!
For this recipe I combined a sweet moist pumpkin cake, with a brown sugar oatmeal crumb topping, I also decided to add some sourdough discard, partly because I happened to have a lot of sourdough discard on hand. (Steve does his job well.) And partly because I’ve been wanting to try my hand at more sourdough recipes for quite some time now.
I’m happy to say this coffee cake was a hit! Not only did it turn out perfectly moist and flavorful, but it also turned out to be a great way to use up both sourdough discard and pumpkin puree!
This sourdough pumpkin coffee cake is sure to be a hit with the whole family, and it’s a great recipe to kick off the fall months. It also makes the perfect Thanksgiving breakfast if you are looking for something quick and simple!
How to Make Sourdough Discard Pumpkin Coffee Cake
Dry Ingredients
- all-purpose flour, you can also use whole-wheat flour
- baking soda
- baking powder
- sea salt
- pumpkin pie spice
Wet Ingredients
- white sugar, or cane sugar
- butter, softened
- eggs
- vanilla extract
- homemade pumpkin puree, or canned pumpkin puree. Just be sure to use 100% pure pumpkin purée, not pumpkin pie filling
- sour cream
- whole milk
- sourdough discard (unfeed sourdough starter)
Crumb topping
- all-purpose flour
- brown sugar
- ground cinnamon
- softened butter
- quick cooking oatmeal
Directions
Preheat the oven to 350 degrees F. Line a 9×13 cake pan with parchment paper and set aside until ready to use.
In a medium bowl, combine the crumb topping ingredients, and mix with your hands, until it resembles coarse crumbs. Set aside.
Then in a large mixing bowl combine the dry ingredients and whisk until well blended.
In another large bowl, combine the wet ingredients, and whisk until smooth.
Pour the dry ingredients into the bowl of wet ingredients, and fold to combine with a rubber spatula. Mix until the batter is smooth, and there aren’t any lumps!
Pour the cake batter into your prepared cake pan, be sure to scrap the bowl out with your spatula to get as much of the batter as possible.
Sprinkle the crumb topping over the pumpkin batter, doing your best to keep it in an even layer.
Place the pan in the hot oven and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the coffee cake to cool for 15-20 minutes or until it reaches room temperature before cutting and serving.
Serve with a hot cup of coffee or tea, and enjoy!
Recipe Notes
Any leftover sourdough pumpkin coffee cake can be covered tightly with plastic wrap, or transferred to an airtight container. And stored at room temperature for up to 3 days!
If you like you can serve this coffee cake with a drizzle of cream cheese icing, or a dusting of powdered sugar!
If you don’t have parchment paper on hand, you can grease your cake pan with melted butter or cooking spray.
Be Sure to Check out These Pumpkin Recipes too!
Honey Sweetened Pumpkin Muffins
Pumpkin Cheesecake Muffins with streusel topping
Sourdough Pumpkin Coffee Cake with Crumb Topping
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tbsp pumpkin pie spice
Wet Ingredients
- 2 cups white sugar or cane sugar
- 3/4 cup butter softened
- 3 eggs
- 1 tbsp vanilla extract
- 2 cups homemade pumpkin puree Or 1 15 oz can of pumpkin puree. Just be sure to use 100% pure pumpkin purée, not pumpkin pie filling
- 1/3 cup sour cream
- 1 cup whole milk
- 1 cup sourdough discard
Crumb topping
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 6 tbsp soft butter
- 1 cup oatmeal
Instructions
- Preheat the oven to 350 degrees F. Line a 9×13 cake pan with parchment paper and set aside until ready to use.
- In a medium bowl, combine the crumb topping ingredients, and mix with your hands, until it resembles coarse crumbs. Set aside.
- Then in a large mixing bowl combine the dry ingredients and whisk until well blended.
- In another large bowl, combine the wet ingredients, and whisk until smooth.
- Pour the dry ingredients into the bowl of wet ingredients, and fold to combine with a rubber spatula. Mix until the batter is smooth, and there aren’t any lumps!
- Pour the cake batter into your prepared cake pan, be sure to scrap the bowl out with your spatula to get as much of the batter as possible.
- Sprinkle the crumb topping over the pumpkin batter, doing your best to keep it in an even layer.
- Place the pan in the hot oven and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow the coffee cake to cool for 15-20 minutes or until it reaches room temperature before cutting and serving.
- Serve with a hot cup of coffee or tea, and enjoy!
