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
Equipment
Method
- 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.
