Sourdough Pumpkin Coffee Cake

5 from 22 votes

This pumpkin coffee cake is a sweet vanilla crumb seasoned with warm spices and creamy pumpkin puree, topped with a buttery cinnamon crumb.

Prep Time15

Cook Time40

Course: Breakfast, Dessert

Cuisine: American

Keyword: sourdough breakfast, sourdough dessert

Servings:

Preheat the oven to 350 degrees and grease a 9×13-inch baking dish. In a medium mixing bowl, prepare the crumb layer by mixing the melted butter, brown sugar, cinnamon, and flour until well combined. Set aside.
In a separate large bowl or the bowl of a stand mixer with a paddle attachment, add the oil, cane sugar, and brown sugar, blending until smooth.
To the sugar mixture, add the eggs, vanilla, sourdough starter, pumpkin, and milk, then mix well.
In a smaller bowl, stir the flour, pumpkin spice, baking soda, baking powder, and salt until combined. Add these dry ingredients to the wet ingredients, stirring until combined and smooth.
Pour half of the pumpkin batter into the prepared baking dish. Sprinkle half of the crumb mixture evenly on top. Pour the remaining cake batter over the top, then sprinkle the rest of the crumb mixture evenly.
Bake in the preheated oven for 40-50 minutes. The edges will turn golden, and a toothpick inserted should come out clean. Let cool before slicing and serving.

Make this right away or start the day before to allow it to ferment. Fermentation not only helps break down the grain and reduce the phytic acid, but it also adds flavor. Keep in mind that fermentation will generally produce a denser cake, so the texture won't be quite the same.
If making homemade pumpkin puree, drain any excess liquid before adding it to the bowl.
A stand mixer makes this recipe a breeze, particularly with the fermented version!
Add chopped walnuts or pecans to the crumb mixture for a fun variation!