Sourdough Pumpkin Coffee Cake

This sourdough pumpkin coffee cake offers a wonderful way to use sourdough discard while capturing the comforting flavors of fall. Moist and tender with a spiced cinnamon sugar swirl and a sweet glaze, it’s perfect for weekend brunch or a cozy afternoon treat with coffee. I started making this cake to avoid waste in the kitchen, and now it’s become a regular at our table especially when pumpkin season rolls around.

I remember the first time I baked this and the whole house filled with the smell of cinnamon and pumpkin. It instantly felt like a hug in cake form, and my family couldn’t get enough.

Ingredients

• Brown sugar: please use firmly packed for the right sweet richness in the topping
• Flour: choose all-purpose for structure and softness
• Ground cinnamon: for warmth and depth inside and in the topping
• Salted butter: offers richness note that you need melted and softened forms in different steps for texture
• White sugar: for balanced sweetness in the batter
• Vanilla extract: elevates and rounds out the flavors naturally
• Eggs: act as binding agents and help create a tender crumb
• Whole milk: gives moisture and richness to the batter
• Pumpkin puree: brings moisture and that signature fall flavor make sure it is plain canned or fresh
• Sourdough discard: or active starter introduces mild tang and aids leavening
• Baking powder: ensures the cake rises properly
• Pumpkin pie spice: adds a blend of warm spices adding complexity
• Powdered sugar: for the glaze ensures smooth sweetness that dissolves easily
• A little extra milk: in the glaze controls consistency for drizzling

Instructions

Sift and Combine the Dry Topping Ingredients:

In a medium bowl mix the brown sugar flour and ground cinnamon until evenly combined. Pour in the melted butter and stir thoroughly so the mixture forms a crumbly, slightly wet topping. Set this aside for layering later.

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius and allow it to reach temperature while you prepare the batter.

Cream Butter and Sugar:

In a large mixing bowl use a hand mixer or stand mixer to cream the softened salted butter and white sugar together on medium speed. Beat for about three to five minutes until light and fluffy. This step is crucial for a tender crumb.

Add Wet Ingredients:

To the creamed mixture add the vanilla extract eggs milk pumpkin puree and sourdough discard. Beat until everything is fully incorporated and you see a smooth, even batter.

Incorporate Leaveners and Spice:

Add the baking powder and pumpkin pie spice next. These ensure your cake rises and gets a lovely spiced flavor. Mix until just combined without over-beating.

Add the Flour Gradually:

Add the all-purpose flour one cup at a time mixing gently after each addition. This helps prevent overdevelopment of gluten, resulting in a softer cake. Stop mixing as soon as the flour is fully incorporated.

Prepare the Pan and Layer:

Generously grease a 9 by 13 inch baking pan with butter or non-stick spray. Pour half of the batter into the pan and smooth it out. Sprinkle half of the cinnamon sugar topping evenly over the batter. Pour the remaining batter over the topping and then crumble the remaining cinnamon sugar mixture on top creating a layered effect.

Bake the Cake:

Place the pan in the preheated oven and bake for 45 to 55 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan on a wire rack.

Make the Glaze:

In a small bowl mix the powdered sugar and ground cinnamon. Add vanilla extract and one tablespoon of milk mixing until smooth. Add a second tablespoon of milk slowly until you reach a drizzle-able consistency.

Glaze and Serve:

Drizzle the glaze over the completely cooled cake slicing into squares to serve. Enjoy with your favorite coffee or tea.

Pumpkin puree is my favorite ingredient here not just for the flavor but because it makes the cake incredibly moist and tender. One memorable fall I brought this cake to a family gathering and it disappeared within minutes with many requests for the recipe. It’s a crowd-pleaser that tastes like autumn afternoon sunshine in every bite.

Storage Tips

Store leftover cake tightly wrapped or in an airtight container for up to four days at room temperature. If glazed, refrigeration helps maintain freshness longer but bring to room temperature before serving for best flavor. The cake also freezes beautifully. Wrap tightly in plastic wrap then foil and thaw overnight in the fridge before enjoying.

Ingredient Substitutions

You can swap whole milk for any dairy or non-dairy milk like almond or oat to make it dairy-free. Use unsalted butter but add a pinch of salt to the batter to maintain flavor balance. If you do not have sourdough discard, you can increase the baking powder by half a teaspoon and reduce liquid slightly for a similar rise.

Serving Suggestions

This coffee cake shines with a cup of strong coffee or chai tea. Top slices with a dollop of whipped cream or spread a little cream cheese frosting for an indulgent twist. Leftovers also make excellent French toast.

This cake combines sustainability with comfort, making it a perfect treat for any pumpkin lover. Enjoy every bite and savor the season!

FAQs about Recipes

→ What role does sourdough discard play in this cake?

Sourdough discard adds a subtle tang and helps improve the cake's texture, making it moist and tender.

→ Can I use pumpkin pie spice instead of individual spices?

Yes, pumpkin pie spice combines cinnamon, nutmeg, and other warm spices, providing a balanced flavor throughout the cake.

→ How is the cinnamon sugar layer incorporated?

The cinnamon sugar mixture is layered between portions of batter to create a sweet, spicy swirl and crunchy texture in the cake.

→ What is the ideal baking temperature and time?

Bake at 375°F (190°C) for 45 to 55 minutes until the cake is golden and a toothpick inserted in the center comes out clean.

→ How do I make the glaze for this cake?

The glaze is made by mixing powdered sugar, cinnamon, vanilla extract, and milk until smooth, then drizzling over the cooled cake.