Sourdough Pumpkin Coffee Cake
This sourdough pumpkin coffee cake recipe is easy to make with sourdough discard and pure pumpkin purée. A layer of pumpkin pie spice sugar is nestled between two layers of moist pumpkin cake and topped with a golden, nutty crumble for the perfect crunchy bite!
Ingredients
Crumble Topping
- 4 tablespoons (56 g) butter
- ½ cup (110 g) light brown sugar
- ½ cup (60 g) all-purpose flour
- 2 teaspoons (4 g) ground cinnamon
- 1 cup (100 g) chopped pecans optional
Pumpkin Pie Spice Sugar Filling
- ⅓ cup (70 g) light brown sugar
- ⅓ cup (40 g) all-purpose flour
- 2 teaspoons (4 g) pumpkin pie spice
Sourdough Pumpkin Coffee Cake Batter
- ½ cup (109 g) vegetable oil or butter, melted
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light brown sugar
- 2 eggs
- 1 teaspoon (4 g) vanilla extract
- ¼ cup (60 g) sourdough discard
- ⅔ cup (180 g) pure pumpkin puree
- ⅓ cup (80 g) whole milk
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (6 g) pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon (5 g) salt
Instructions
Crumble Topping
- Melt the butter in a bowl, then stir in the light brown sugar and cinnamon until smooth. Add the flour and pecans, stirring until the mixture forms large, clumpy crumbs. Set it aside to cool.
Pumpkin Pie Spice Sugar Filling
- In a small bowl, stir together the pumpkin pie spice, flour, and light brown sugar, then set aside.
Sourdough Pumpkin Coffee Cake Batter
- Preheat the oven to 350°F (176°C). Grease a 9x9 baking pan with cooking spray or butter.
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a medium mixing bowl, whisk the oil, granulated sugar, and light brown sugar until smooth. Add the eggs, sourdough discard, vanilla, pumpkin puree, and milk and whisk together until fully combined.
- Add the wet ingredients to the dry ingredients, stirring until fully incorporated, making sure not to over-mix the batter.
- Pour half of the cake batter into the greased baking dish. Sprinkle the pumpkin pie spice sugar mixture evenly over the top. Gently pour the remaining batter over the sugar layer, then spread it out evenly with an offset spatula. Crumble the topping with your fingers and sprinkle it evenly over top.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition
Calories: 567kcalCarbohydrates: 75gProtein: 7gFat: 28g