Sourdough Pumpkin Coffee Cake

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As the air grows crisp and pumpkins appear everywhere, the beginning of the holiday season is upon us. While the seasonal shift towards all things pumpkins makes me inclined to roll my eyes, I admit I do love the flavors of Fall. My Sourdough Pumpkin Coffee Cake has warm inviting spices and is kept moist and flavorful from the pumpkin. It is a beloved staple in our kitchen, even in summer months. We love waking up to a slice as we prepare to tackle our days. And don’t worry, if you don’t have a sourdough starter, you can still make this cake!

A Little About Pumpkin Coffee Cake Ingredients

Pumpkin Puree

At last fall’s end, we gathered and roasted some of our decorative pie pumpkins. They produced a plethora of pumpkin puree that we froze and are still enjoying. We use the pumpkin for smoothies, muffins, pumpkin pie, and this coffee cake. Once the pumpkin is roasted and ready, we freeze one cup of puree in one quart-size freezer bag so we have small amounts on hand whenever we have a whim for pumpkin. As a result, it is so easy to pop a bag from the freezer, break off a piece, and leave it on the counter to defrost for a bit. This is one reason the pumpkin coffee cake recipe below is so quick and convenient. Of course, you can always substitute canned pumpkin if you don’t have any fresh.

Whole Grains & Healthy Fats

Since this recipe contains so much moisture with pumpkin, oil, and homemade yogurt — it is great for incorporating whole grains. Given that whole grains absorb more moisture than ‘white’ flour, the freshly ground soft wheat and oats are perfect vehicles to contrast the extra moisture in the cake. The earthy flavor of the grains adds more depth of flavor to the coffee cake as well. Of course, you can always substitute what flour you have on hand and still come out with a delectable treat. If using all-purpose, be aware you may need to add a bit extra if your batter is too soupy.

Sourdough Starter

I try to use our sourdough starter weekly. This recipe allows me to feed the sourdough starter and create a levain or two for bread baking. A levain is a derivative or piece of sourdough starter mixed with more flour and water. As a result, the levain is created to ferment, double, and be utilized to make leavened bread. We either make the levain for this recipe the night before as we are also feeding our starter, or the morning of, depending upon when we want to make the coffee cake. I have also used discard in this recipe on numerous occasions. There are other leavening agents in the coffee cake so the sourdough is not meant to lift the cake.

If you do not have a sourdough starter and still want to make this pumpkin coffee cake — feel free to substitute equal amounts of flour and water. Also, if you like to ferment your grains for digestibility, this recipe works well with long fermentation.

Streusel Topping for Pumpkin Coffee Cake

Getting the streusel topping ready first helps you commit to making it. Yes, you can omit the topping altogether and still have a yummy pumpkin coffee cake—but the topping adds so much flavor and texture! The streusel topping adds a buttery taste to the cake, and the cinnamon sugar crumbly bits also deliver an amazing texture to each bite. So make it first so you aren’t tempted to skip it.

Here are some tips to ensure your streusel topping turns out just right:

1. Use Cold Butter: Start with cold butter, and cut it into small cubes. Incorporating cold butter into the dry ingredients creates those sought-after crumbles.
2. Work Quickly: When mixing the streusel, work swiftly and gently. Don’t over-mix it; you want to maintain those delightful, pea-sized buttery bits.
3. Variety of Textures: Experiment with various nuts like pecans or walnuts for added crunch, and/or oats for a heartier texture. We like both.
4. Brown Sugar Magic: Brown sugar sweetens the streusel and adds moisture, contributing to its signature crumbliness.
5. Customize the Spice: Adjust the level of cinnamon or other spices to suit your taste. A touch of cinnamon complements the pumpkin flavor beautifully. Or you could also use more pumpkin spice here.

Mixing the Pumpkin Batter

After making and setting aside the streusel mixture you are ready for mixing the cake batter. Use a whisk to blend the pumpkin puree with the brown sugar and then add an egg whisk thoroughly. Next, add vanilla, oil, and yogurt. Finally, blend the sourdough starter gently into the other wet ingredients and set aside.

Next, grab another bowl to weigh and measure your dry ingredients. Carefully stir the dry ingredients into the wet. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can result in a tougher cake.

An Option to Long Ferment – The Benefits Explained

Long fermentation is a technique to ferment and develop flavors over an extended period, typically hours or even days. This patient approach offers several notable advantages when crafting sourdough bread and other baked goods:

1. Enhanced Flavor Profile: Long fermentation gives dough ample time to develop complex and nuanced flavors. As the natural yeasts and bacteria in the sourdough starter work their magic, they produce flavorful compounds like lactic acid and acetic acid, resulting in a rich, tangy taste unique to sourdough.
2. Improved Digestibility: The lengthy fermentation process also contributes to digestibility. It breaks down gluten and phytic acid, making nutrients more accessible and reducing the likelihood of digestive discomfort for those with sensitivities.
3. Better Texture: Extended fermentation promotes better dough structure and a desirable crumb texture. It allows for the development of a light, airy interior with a crisp, flavorful crust, a hallmark of artisanal sourdough bread. Or in this instance a nice fluffy cake crumb.
4. Natural Preservation: Long fermentation acts as a natural preservative. The acidic environment created by the sourdough culture helps inhibit the growth of harmful microbes, extending the shelf life of the bread without the need for artificial additives.
5. Healthier Option: Compared to commercially produced bread sourdough bread made through long fermentation often has a lower glycemic index. The lower glycemic index can help regulate blood sugar levels more effectively.

Choose Fermentation Based on Your Needs or Schedule

When I ferment this cake, I choose to do so based on our schedule. If there is time, I will ferment for a few hours on the countertop and then move the dough to the refrigerator overnight to cold ferment until morning. Cold fermentation is just a slower fermentation. Sometimes fermenting can make dough tangier, but between the yogurt and spices, I think the fermentation time compliments this batter well. I pull the batter out of the fridge while the oven preheats and it’s ready to bake when the oven is heated.

This pumpkin coffee cake is great with or without fermentation. You decide!

Baking our Sourdough Pumpkin Coffee Cake

Once ready to bake, preheat your oven and line your 8×8 pan with parchment. You can either layer the batter with the streusel or, as I like to do, sprinkle the streusel straight on top. Check for doneness with a toothpick.

Serving and Enjoying Pumpkin Coffee Cake

Ideas for Plating

1. Warm and Fresh: For the ultimate enjoyment, serve your coffee cake while it’s still warm from the oven. The enticing aroma will draw everyone to the kitchen, and the tender crumb will practically melt in your mouth.
2. A Dollop of Whipped Cream: Add a dollop of freshly whipped cream on top of each slice. The creamy richness beautifully complements the pumpkin’s earthy sweetness and the cake’s delightful crumb.
3. Drizzle of Chocolate Sauce: If you are into pairing pumpkin and chocolate, drizzle chocolate sauce over and around the cake. It’s not only visually appealing but can enhance the sweetness and tanginess of the cake.

Pairing with Beverages

1. Coffee: As the name suggests, this coffee cake is perfect for your morning brew.
2. Tea Time Treat: Opt for a fragrant herbal tea or a classic Earl Grey with milk. The subtle notes of tea enhance the cake’s flavor profile without overpowering it.
3. Milk/Eggnog or Hot Chocolate: Kids and adults alike appreciate a glass of cold milk, eggnog, or a steaming mug of hot chocolate alongside this cake.
4. Seasonal Spice: The cinnamon, nutmeg, and cloves in cider or chai complement the cake’s pumpkin and spice notes.
5. Pumpkin Spice Latte: If you’re feeling extra, go for the pumpkin spice latte.

Don’t let Pumpkin Season Pass You By

This coffee cake is a lovely way to start your day or give yourself a midday treat. Give it a try, and please share your results with us. Happy baking!