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–+ servings

Sourdough Pumpkin Spice Coffee Cake

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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!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Sarah Grunewald

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.