Sourdough Pumpkin Coffee Cake is the epitome of fall comfort food. This delightful dessert combines the warm flavors of pumpkin and spices with the unique tang of sourdough. Whether you’re hosting a gathering or simply indulging yourself, this cake will fill your home with an inviting aroma that beckons you to take a slice. With its moist texture and rich flavors, this cake is perfect for cozy afternoons or festive celebrations.

Why You’ll Love This Sourdough Pumpkin Coffee Cake

This Sourdough Pumpkin Coffee Cake is not just another dessert; it’s a culinary experience that brings numerous benefits. First, it utilizes sourdough discard, reducing food waste and enhancing the cake’s flavor. Secondly, the pumpkin adds moisture and nutrition, making it a healthier sweet treat compared to traditional cakes. This cake is also easy to make, perfect for both beginner and seasoned bakers. The use of spices like cinnamon and pumpkin pie spice contributes to a warm, comforting flavor that is quintessentially fall. Additionally, it can be adapted into different variations such as vegan or gluten-free, catering to various dietary needs. Finally, it’s a delightful treat that pairs beautifully with coffee, making it an ideal choice for brunch gatherings or cozy evenings.

Ingredients for Sourdough Pumpkin Coffee Cake

Gather these items:

1½ cup brown sugar
5 Tablespoons flour
4 teaspoons ground cinnamon
6 Tablespoons salted butter, melted
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
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1-2 Tablespoons milk

How to Make Sourdough Pumpkin Coffee Cake Step-by-Step

Step 1: Combine flour, cinnamon, and brown sugar in a bowl. Mix to combine and add melted butter. Mix together and set aside.
Step 2: Preheat your oven to 375℉ (190℃).
Step 3: In a large mixing bowl, cream together softened butter and white sugar.
Step 4: Add vanilla extract, eggs, milk, pumpkin puree, and sourdough discard (or active starter). Mix to combine.
Step 5: Add baking powder and pumpkin pie spice; mix to combine.
Step 6: Add flour 1 cup at a time, mixing after each addition.
Step 7: Generously grease a 9×13 pan and pour half of the coffee cake batter into the bottom.
Step 8: Layer half of the cinnamon sugar mixture over the batter.
Step 9: Pour the remaining batter on top and crumble the rest of the cinnamon sugar mixture over it.
Step 10: Bake for 45-55 minutes until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to cool in the pan.
Step 11: For the glaze, combine powdered sugar and cinnamon in a bowl.
Step 12: Add vanilla and 1 Tablespoon of milk; mix to combine.
Step 13: Slowly add the second Tablespoon of milk while mixing until the desired consistency is reached.
Step 14: Drizzle over the cooled pumpkin coffee cake, slice to serve, and enjoy!

Pro Tips for the Perfect Sourdough Pumpkin Coffee Cake

Keep these in mind:

Use fresh pumpkin puree for the best flavor.
Ensure your sourdough starter is active for optimal rise.
Don’t skip the cinnamon sugar topping; it adds a delightful crunch.
Check for doneness with a toothpick; it should come out clean.
For a special touch, top it with cream cheese frosting for a Sourdough Pumpkin Cake with Cream Cheese Frosting.

Best Ways to Serve Sourdough Pumpkin Coffee Cake

This cake is incredibly versatile. Serve it warm with a drizzle of glaze for a decadent treat. Pair it with a hot cup of coffee or tea for a perfect afternoon snack. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For those looking for a twist, try it alongside a Sourdough Pumpkin Bread with Coffee Flavor.

How to Store and Reheat Sourdough Pumpkin Coffee Cake

To store your Sourdough Pumpkin Coffee Cake, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm it in the microwave for 15-30 seconds or in a preheated oven at 350℉ (175℃) for about 10 minutes. This makes it great for meal prep, allowing you to enjoy a slice whenever you crave it.

Frequently Asked Questions About Sourdough Pumpkin Coffee Cake

What’s the secret to perfect Sourdough Pumpkin Coffee Cake?

The key to a perfect Sourdough Pumpkin Coffee Cake is to balance the moisture from the pumpkin with the right amount of flour. Using an active sourdough starter also enhances the flavor and texture of the cake.

Can I make Sourdough Pumpkin Coffee Cake ahead of time?

Absolutely! This cake stores well, making it perfect for preparing ahead of time. You can bake it a day in advance and keep it covered at room temperature.

How do I avoid common mistakes with Sourdough Pumpkin Coffee Cake?

To avoid common pitfalls, make sure to measure your ingredients accurately. Over-mixing the batter can lead to a dense cake, so mix just until combined. Also, preheat your oven to ensure even baking.

Variations of Sourdough Pumpkin Coffee Cake You Can Try

If you’re looking to mix things up, consider these variations: Try a Vegan Sourdough Pumpkin Coffee Cake Recipe by substituting eggs and dairy with plant-based alternatives. For a gluten-free option, use almond or coconut flour. You can also add nuts or chocolate chips for extra texture and flavor. Each variation brings a unique twist to this classic fall treat!

For more delicious pumpkin recipes, check out Pumpkin Pecan Cobbler and Pumpkin Cinnamon Rolls.