Sourdough Pumpkin Coffee Cake

5 from 1 vote

This Sourdough Pumpkin Coffee Cake has a soft and tender crumb filled with pumpkin flavor, layered with a spiced buttery streusel, and topped with a sweet cream cheese icing.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Servings: slices

Author: Emily Christensen

Equipment

9 x 13 inch pan

Ingredients

200 grams granulated sugar 1 cup
165 grams brown sugar ¾ cup
120 grams oil ½ cup
2 eggs 100 grams
180 grams sourdough discard ¾ cup
240 grams pumpkin puree 1 cup
120 grams sour cream ½ cup
13 grams vanilla extract 1 Tablespoon
350 grams all-purpose flour 2½ cups
5 grams baking soda 1 teaspoon
5 grams baking powder 1 teaspoon
5 grams salt 1 teaspoon
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice

Streusel

114 grams butter, cold & cubed ½ cup
140 grams all-purpose flour 1 cup
150 grams brown sugar ⅔ cup + 1 Tablespoon
2 teaspoons cinnamon
½ teaspoon pumpkin pie spice

Cream Cheese Icing

57 grams cream cheese, softened 2 ounces or ¼ cup
120 grams powdered sugar 1 cup
30 grams milk 2 Tablespoons
5 grams vanilla extract 1 teaspoon

Instructions

Preheat the oven to 350℉ (177°C)
Mix sugar, oil, and eggs: In a large mixing bowl, add the sugars, oil, and eggs and whisk to combine.
200 grams granulated sugar, 165 grams brown sugar, 120 grams oil, 2 eggs
Add remaining wet ingredients: Next, add the sourdough discard, pumpkin puree, sour cream, and vanilla extract, and combine.
180 grams sourdough discard, 240 grams pumpkin puree, 120 grams sour cream, 13 grams vanilla extract
Add dry ingredients: Mix in the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until just combined. It's okay if it is a little lumpy.
350 grams all-purpose flour, 5 grams baking soda, 5 grams baking powder, 5 grams salt, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice
Make the streusel: Combine the streusel ingredients in a bowl. Cut the cold butter into the mixture using your fingers, fork, or a pastry cutter until it forms coarse crumbs.
140 grams all-purpose flour, 150 grams brown sugar, 2 teaspoons cinnamon, ½ teaspoon pumpkin pie spice, 114 grams butter, cold & cubed
Add to baking pan: Grease a 9×13 pan or line with parchment paper and then add half the batter. Next, layer on half the streusel and then top with the remaining batter. Finally, sprinkle the remaining streusel on top.
Bake: Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Make icing: Add the icing ingredients to a bowl and whisk to combine.
57 grams cream cheese, softened, 120 grams powdered sugar, 30 grams milk, 5 grams vanilla extract
Add icing: Let the cake cool slightly, then drizzle the cream cheese icing over the top.

Notes

To ensure the cake is baked all the way through, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it is ready.
Don’t overmix the batter, mix just until combined. This helps ensure a tender crumb.
Use a kitchen scale to measure the ingredients for the most accurate results.

Nutrition