This sourdough pumpkin streusel coffee cake is perfect for a quick morning break, or a special brunch! The streusel topping is perfectly spiced and crunchy with cinnamon and chopped walnuts or pecans… And the cake is moist pumpkin perfection!
Sourdough Pumpkin Streusel Coffee Cake
This recipe was inspired by Nestles pumpkin streusel coffeecake, but I like to make this sourdough version for the depth of flavor that sourdough has! Plus I like a more cinnamon in mine!
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!
How to Make Sourdough Pumpkin Coffee Cake
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.
For Long Ferment – 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.
For Quick Bake – You can skip the long ferment and move on with the recipe at this point, and it still turns out delicious!
The next morning, mix up your streusel mixture in a separate bowl and set aside. COMBINE: 1/2 flour, 1/4 cup brown sugar, 3 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!
Bake
Bake at 350 degrees F for 50-60 minutes or until a fork or toothpick inserted into the middle comes out clean.
Let cool for 10 minutes, and ENJOY!
Sourdough Pumpkin Streusel Coffee Cake Recipe Card
If you try this recipe I’d really appreciate a star rating, or review in the comments below! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Sourdough Pumpkin Streusel Coffee Cake
Ingredients
- Coffee Cake:
- 1/2 cup sourdough starter 50% hydration
- 2 cups all-purpose or whole grain flour
- 3 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 optional
- For Maple Glaze: 3 Tablespoons salted butter
- ⅓ cup real maple syrup
- ½ teaspoon real vanilla extract
- 1-1 ½ cups powdered sugar plus more if needed
- A pinch salt
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.
- Long Ferment or Quick Bake – To long ferment this sourdough bake, 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. OR You can move on with the recipe at this point for a quick bake!
- 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! Let it sit on the counter for about 30 minutes to come up to room temperature.
- Preheat your oven to 350 degrees F., and move the rack to the center position.
- 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.
- Sprinkle the rest of the streusel topping onto the top of the cake batter as evenly as you can!
- Bake at 350 degrees F for 50-60 minutes or until a fork or toothpick inserted into the middle comes out clean.
- Let cool for 10 minutes before slicing.
- Optional: Make glaze to drizzle over the top if using, Whisk together the maple syrup, powdered sugar, vanilla extract, and pinch of salt. Glaze over cooled coffeecake, and ENJOY!
Notes
- Be sure to grease your pan before adding the batter so that the coffeecake comes out easily.
- You can also substitute other winter squashes, such as butternut squash or kabocha squash, for the pumpkin puree.
- If you don't have brown sugar, you can substitute white sugar. However, the brown sugar will add a deeper flavor to the streusel topping.
- You can add chopped nuts or dried fruit to the streusel topping for extra flavor and texture.
- This coffeecake can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
More Sourdough Breakfast Recipes
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
2 comments
Ruth
Would you change anything if your starter is 100% hydration ?
juliea
Hi Ruth! When you say your sourdough starter is 100% hydration, what do you mean exactly? Is it the consistency of pancake batter?