This sourdough pumpkin streusel coffeecake is perfect for a quick morning break, or for a fall brunch! The streusel topping is perfectly spiced and crunchy with cinnamon and chopped walnuts or pecans, and the cake is moist pumpkin perfection!
This recipe was inspired by Nestles pumpkin streusel coffeecake, but I like to make this sourodugh version for the depth of flavor and healthy benefits that sourdough has! Plus I like a more cinnamon in mine!
To get the full benefits of sourdough, start the cake batter the night before so it can ferment overnight. If you don’t have that much time, just let it sit on the counter for 1-4 hours before adding streusel topping and baking!
Makes 9 servings!
To Make The Sourdough Streusel Pumpkin Coffeecake
Combine your sourdough starter (50% hydration), flour, cinnamon, salt, sugar, eggs, pumpkin, butter, and vanilla extract, in a mixing bowl. Beat till all ingredients are well incorporated.
Cover with plastic wrap and let it sit on the counter for a couple of hours, then transfer it to the fridge overnight for the full sourdough ferment.
The next morning, mix up your streusel mixture in a separate bowl and set aside. COMBINE: 1/2 flour, 1/4 cup brown sugar, 2 teaspoons cinnamon powder, 3 tablespoons of butter, and 1/2 cup of chopped walnuts or pecans. Cut butter into mixture well, till it resembles crumbs or is crumbly, and set aside.
After fermenting, take the cake batter out of the fridge, and add your baking powder and baking soda. Mix well!
Preheat your oven to 350 degrees F., and move the rack to the center position.
Assemble Your Pumpkin Coffeecake:
Generously butter an 8×8 pan, or a round cake pan.
Pour HALF the cake batter into the cake pan and spread out evenly.
Then evenly sprinkle half the streusel topping onto the cake batter.
Spoon the rest of the coffee cake batter evenly over the streusel layer.
After that, as evenly as you can sprinkle the rest of the streusel topping onto the top of the cake batter!
Time to Bake!
Bake at 350 degrees F for 45-50 minutes or until a fork or toothpick inserted into the middle comes out clean.
Let cool for 10 minutes, and ENJOY!
Sourdough Pumpkin Streusel Coffeecake
Perfectly moist and pumpkin coffeecake with a delightful crunchy streusel topping and middle! Perfect for your fall brunch or weekday treat!
Ingredients
- CoffeeCake:
- 1/2 cup sourdough starter (50% hydration)
- 2 cups all-purpose or whole grain flour
- 2 teaspoons cinnamon
- 1/2 tsp salt
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp baking soda
- Streusel Topping:
- 1/2 cup flour
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 3 tablespoons butter
- 1/2 cup chopped pecans or walnuts
Instructions
Combine your sourdough starter (50% hydration), flour, cinnamon, salt, sugar, eggs, pumpkin, butter, and vanilla extract, in a mixing bowl. Beat till all ingredients are well incorporated.
- Cover with plastic wrap and let it sit on the counter for a couple of hours, then transfer it to the fridge overnight for the full sourdough ferment.
- The next morning mix up your streusel mixture in a separate bowl and set aside. COMBINE: 1/2 flour, 1/4 cup brown sugar, 2 teaspoons cinnamon powder, 3 tablespoons of butter, and 1/2 cup of chopped walnuts or pecans. Cut butter into the other ingredients till the mixture resembles crumbs, or is crumbly looking and Set aside.
- After fermenting, take the cake batter out of the fridge, and add your baking powder and baking soda. Mix well!
- Preheat your oven to 350 degrees F., and move the rack to the center position.
- Generously butter an 8x8 pan or a round cake pan.
- Pour HALF the cake batter into the cake pan and spread out evenly.
- Then evenly sprinkle half the streusel topping onto the cake batter.
- Spoon the rest of the coffee cake batter evenly over the streusel layer.
- After that, as evenly as you can sprinkle the rest of the streusel topping onto the top of the cake batter!
- Bake at 350 degrees F for 45-50 minutes or until a fork or toothpick inserted into the middle comes out clean.
- Let cool for 10 minutes, and ENJOY!
Why Sourdough?
Sourdough ferments the grain breads are made with. The fermentation by probiotic bacteria predigests the protiens and lessens the phitic acids and glutin in grain. This makes the the bread much easier to digest and nutrition in grains easier for your body to absorb and use.. Learn how to make your own sourdough starter here!
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No-Knead Sourdough Artisan Bread
Would you change anything if your starter is 100% hydration ?
Hi Ruth! When you say your sourdough starter is 100% hydration, what do you mean exactly? Is it the consistency of pancake batter?