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This sourdough discard pumpkin spice coffee cake is soft, spiced, and swirled with buttery streusel, then finished with a silky maple glaze. It can be made with either sourdough discard or active starter, which makes it flexible for any baker. The sourdough adds a gentle tang that balances the sweetness, while pumpkin puree keeps the crumb soft and moist!
Thank you for reading this post, don't forget to subscribe!Why This Sourdough Discard Pumpkin Spice Coffee Cake Works
- Can be made with discard or active sourdough starter
- Pumpkin pie spice gives that classic autumn flavor
- Buttery streusel topping adds texture and sweetness
- Maple glaze ties the flavors together
Tips for Success
- Use room temperature eggs for better mixing
- Mix the wet and dry ingredients separately to avoid overworking the batter
- Cool the cake fully before glazing so it sets on top
- Store covered at room temperature for up to three days or wrap and freeze slices for longer storage
If you are searching for a sourdough discard recipe, a pumpkin spice dessert, or a cozy fall baking idea, this sourdough discard pumpkin spice coffee cake brings all the best flavors of autumn together in one bake! 🙂
Sourdough Pumpkin Spice Coffee Cake
This sourdough discard pumpkin spice coffee cake is soft, spiced, and swirled with buttery streusel, then finished with a maple glaze. Bake it with active starter or discard for the perfect fall treat!
Equipment
Ingredients
Cake Batter
- 1/2 cup unsalted butter (113g)
- 1 cup brown sugar (200g)
- 2 eggs
- 1 cup pumpkin puree (240g)
- 1/2 cup sourdough starter (discard or active) (120g)
- 1 tbsp vanilla extract
- 2 cups all-purpose flour (240g)
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Brown Sugar Streusel
- 1 1/2 cups brown sugar (300g)
- 1 1/2 cups all-purpose flour (180g)
- 1/2 cup unsalted butter, softened (113g)
- 1 tbsp cinnamon
- pinch of salt
Maple Glaze
- 1 cup powdered sugar (120g)
- 1 tbsp maple syrup
- 3 tbsp milk of heavy cream (1 tbsp at a time, until glaze has reached desired consistency)
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Brown 1/2 cup of butter until golden and nutty, then let cool slightly.
- Whisk together the browned butter, brown sugar, sourdough starter, pumpkin puree, eggs, and vanilla until smooth.
- In a separate bowl, whisk flour, pumpkin pie spice, salt, baking soda, and baking powder. Fold gently into the wet mixture until just combined.
- For the streusel, mix flour, brown sugar, cinnamon, and salt. Work in the softened butter with a fork or fingers until crumbly.
- Line an 8×8 inch pan with parchment. Spread half the batter, sprinkle with half the streusel, then repeat with the remaining batter and streusel.
- Bake at 375°F (190°C) for 45–55 minutes, or until a toothpick in the center comes out clean.
- Whisk together confectioners’ sugar, maple syrup, cream, vanilla, and salt to make the glaze.
- Cool the cake fully before drizzling with glaze. Slice and enjoy.
Notes
Recipe Notes
- Sourdough Starter: This recipe works with both discard or active starter. If using discard, make sure it is less than a month old since it was last fed. Any longer and it may taste overly sour or sharp in the cake.
-
No Starter? Replace the ½ cup (120g) starter with one of these:
- Greek yogurt or plain yogurt
- Buttermilk
- Sour cream
- Extra pumpkin puree
- Milk with 1 tsp vinegar or lemon juice (homemade buttermilk)
- Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie filling.
- Make Ahead: Bake the cake the night before, cover tightly, and glaze the next morning for freshest flavor.
- Storage: Store covered at room temperature for up to 3 days, or refrigerate for 5. Freeze slices for up to 2 months and thaw before serving.
- Pan Size: Recipe is written for an 8×8 inch pan. You can double it for a 9×13 pan, adding 5–10 minutes to the bake time.
Happy Baking!! 🙂
Sarah Grunewald
