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sourdough pumpkin coffee cake - featured image

Sourdough Pumpkin Coffee Cake with Crumb Topping

Rose Lemere
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!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 577 kcal

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!

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.

Nutrition

Serving: 1pieceCalories: 577kcalCarbohydrates: 90gProtein: 8gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 439mgPotassium: 226mgFiber: 3gSugar: 50gVitamin A: 7019IUVitamin C: 2mgCalcium: 99mgIron: 3mg
Keyword fall recipes, pumpkin, sourdough discard
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