This pumpkin coffee cake recipe is simple and delicious. It’s a great way to embrace the season’s flavors in a cake that can be served with a hot cup of coffee for breakfast or enjoy anytime of day.

this recipe is Prepared in just over an hour. There’s also the option of fermenting the batter for 8-24 hours for easier digestion.

It’s the perfect treat for the holidays and a great way to use up your discard. The sourdough brings moisture and dimension, and with a delightful pumpkin flavor and streusel topping, I think you’ll enjoy this recipe as much as we have!

Simple to make – With classic ingredients and straightforward instructions, this coffee cake recipe isn’t complicated or time-consuming. Mix it up, layer the batter and crumbly streusel, bake, and enjoy.

A great sourdough discard recipe – There are so many ways to incorporate sourdough discard, and this is one of them. We always have discard on hand, and we love the flavor and moisture it adds to recipes.

Get ready for the yummiest warm cake recipe you will make over and over again, I promise!

CRUMB TOPPING  

• ▢ 3/4 cup butter , 171 grams melted

• ▢ 1 cup brown sugar, 160 grams

• ▢ 1 tablespoon cinnamon , 15 grams

• ▢ 1 cup all-purpose flour , 140 grams

CAKE

• ▢ 1 cup oil, 216 grams

• ▢ 1 cup sugar, 201 grams

• ▢ 1/2 cup brown sugar, 106 grams

• ▢ 3 large eggs

• ▢ 2 teaspoons vanilla extract, 8 grams

• ▢ 1/2 cup sourdough starter, active or discard, 113 grams

• ▢ 1 cup pumpkin puree

• ▢ 1/2 cup milk, 145 grams

• ▢ 3 cups all-purpose flour, 420 grams

• ▢ 1 tablespoon pumpkin spice

• ▢ 1 teaspoon baking soda, 17 grams

• ▢ 1 teaspoon baking powder

• ▢ 1 teaspoon salt, 7 grams

Step 1: Preheat the oven to 350 degrees and grease a 9×13-inch baking dish. In a medium mixing bowl, prepare your crumb layer by mixing the melted butter, brown sugar, ground cinnamon, and flour until well combined. Set aside.

Step 2: In a separate large bowl, combine the oil, cane sugar, and brown sugar and blending until smooth.

Step 3: To the sugar mixture, add the eggs, vanilla, sourdough starter, pumpkin, and milk, then mix well.

Step 4: In a smaller bowl, stir the flour, pumpkin spice, baking soda, baking powder, and salt until combined.

Step 5: Add these dry ingredients to the wet ingredients, stirring until combined and smooth. Don’t overmix the batter.

Step 6: Pour half of the pumpkin batter into the prepared baking dish and sprinkle half of the crumb mixture on top.

Step 7: Pour the remaining batter evenly over the crumb, then sprinkle the rest of the crumb mixture over the top of the batter.

Step 8: Bake in the preheated oven for 40-50 minutes. The edges will turn golden, and a toothpick inserted should come out clean. Let the cake cool before slicing and serving.

Long-Fermented Version

Note: The batter will be fermented, but the cinnamon filling will not. Keep in mind that a fermented cake batter typically results in a denser, less fluffy cake.

Step 1: In a large mixing bowl, combine the oil, sugars, eggs, sourdough starter, pumpkin puree, milk, and flour. Cover with an airtight lid or plastic wrap (to prevent a hard crust from forming) and leave at room temperature for 8 to 24 hours.

Step 2: After the fermentation time, preheat the oven to 350 degrees and grease a 9×13-inch baking dish. Prepare the crumb layer by mixing the melted butter, brown sugar, ground cinnamon, and flour until completely combined. Set aside.

Step 3: Add the remaining cake ingredients (vanilla, pumpkin spice, baking soda, baking powder, and salt) to the fermented cake batter. Mix briefly, just until combined. Be careful not to overmix. 

Step 4: Spread half of the pumpkin batter into the prepared baking dish and sprinkle half of the crumb mixture on top. Spread the remaining batter evenly over the crumb, then sprinkle the rest of the crumb mixture over the top of the batter.

Step 5: Bake in the preheated oven for 40-50 minutes. The edges will start to turn golden, and a toothpick inserted should come out clean. Let the cake cool before slicing and serving.

Enjoy!!

Sarah