Sourdough Pumpkin Coffee Cake
This sourdough pumpkin coffee cake brings together cozy spices, tangy sourdough discard, and classic pumpkin. Drizzled with decadent cinnamon vanilla glaze, it's the perfect fall sourdough breakfast or dessert for a crowd.
Ingredients
Cinnamon Sugar Filling & Topping
- 1½ cup brown sugar
- 5 Tablespoons flour
- 4 teaspoons ground cinnamon
- 6 Tablespoons salted butter melted
Sourdough Pumpkin Coffee Cake Batter
- ½ cup salted butter 1 stick, softened
- 1½ cups white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- 1½ cups pumpkin puree
- 1 cup sourdough discard or active starter
- 5 teaspoons baking powder
- 4 teaspoons pumpkin pie spice
- 3½ cups all purpose flour
Cinnamon Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 Tablespoons milk
Instructions
Cinnamon Sugar Filling & Topping
- Combine flour, cinnamon, and brown sugar in a bowl. Mix to combine and add melted butter. Mix together and set aside.
Sourdough Pumpkin Coffee Cake Batter
- Preheat your oven to 375℉ (190℃). In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, pumpkin puree, and sourdough discard (or active starter). Mix to combine.
- Add the baking powder and pumpkin pie spice and mix to combine. Add flour 1 cup at a time, mixing after each cup.
- Generously grease a 9x13 pan and pour half of the coffee cake batter into the bottom. Layer half of the cinnamon sugar all over the pan and pour the remaining batter on top. Crumble the remaining cinnamon sugar mixture on top.
- Bake for 45-55 minutes at 375℉ (190℃) until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to cool in the pan.
Cinnamon Vanilla Glaze
- Combine powdered sugar and cinnamon in a bowl. Add vanilla and 1 Tablespoon of milk. Mix to combine and slowly add the other Tablespoon of milk while mixing until you reach your desired consistency for the glaze. Adding more milk will give you a thinner glaze. Drizzle over cooled pumpkin coffee cake, slice to serve, and enjoy!
Notes
- This recipe makes a large coffee cake so be sure to use a deep 9x13" baking dish. Otherwise you risk the coffee cake spilling over the edges as it rises.
- Generously grease your baking pan to avoid sticking.
- This is a high moisture coffee cake so be sure to cook it long enough. Both the pumpkin and the sourdough discard add moisture to this coffee cake. Allow the cake to completely cool before slicing so it isn't gummy.