Sourdough Pumpkin Coffee Cake

Warm, comforting flavors of fall are intertwined in this Sourdough Pumpkin Coffee Cake. The cake is tender and moist and features the rich essence of pumpkin and a heavenly pecan streusel topping. It's the perfect healthy, wholesome treat for cozy mornings or anytime you crave a slice of autumn goodness.

5 from 2 votes

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Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: healthy, high fiber, pumpkin, sourdough

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 150kcal

Author: juiceofsevenlemons

Cost: $2

Equipment

1 8x8 baking dish

Ingredients

Streusel Topping

30 grams butter 3 tablespoons
30 grams pecans chopped
20 grams all purpose flour 1 /12 tablespoons
25 grams rolled oats 3 tablespoons
30 grams brown sugar 2 tablespoons
1/2 teaspoon cinnamon

Dry Ingredients

110 grams soft wheat flour fresh ground, 3/4 cup (sub wheat pastry flour or all purpose)
35 grams rolled oats 1/4 cup
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon pumpkin pie spice

Wet Ingredients

112 grams pumpkin puree 1/2 cup
100 grams brown sugar 1/2 cup
1 egg
1 teaspoon vanilla extract
10 grams pure olive oil 3 tablespoons
20 grams full fat yogurt 2 tablespoons
175 grams active sourdough starter 1 cup, (sub half flour half water if not using sourdough)

Makes: 8 x 8inch rectangle, 2inch height

Instructions

Streusel Topping:

In a mixing bowl, combine chopped pecans, all-purpose flour, rolled oats, brown sugar, and cinnamon.
Add diced softened butter to the mixture.
Use a fork or your fingers to blend the butter into the dry ingredients until crumbly. Set the streusel topping aside.

Cake Batter:

In a large bowl, combine the dry ingredients: flour, rolled oats, baking powder, baking soda, sea salt, and pumpkin pie spice. Mix well and set aside.
In another bowl, whisk together pumpkin puree, brown sugar, 1 egg, vanilla extract, olive oil, and yogurt until well combined.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Finally, fold in active sourdough starter until the batter is smooth and well mixed.
If you'd like to ferment, leave the batter covered on your counter a few hours and place it in the refrigerator to cold ferment overnight. (optional)

Baking:

Preheat your oven to 375 degrees Fahrenheit for a convection oven or 400 degrees Fahrenheit for a conventional oven.
Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Pour the prepared cake batter into the pan and spread it evenly.
Sprinkle the streusel topping evenly over the cake batter.
Bake in the preheated oven for 20-25 minutes (convection) or 25-30 minutes (conventional) or until a toothpick inserted into the center comes out clean.
Once done, remove the coffee cake from the oven and let it cool in the pan for a few minutes.
Use the parchment paper overhang to lift the cake out of the pan and onto a wire rack to cool completely.

Notes

Fresh Ground Flour: Using freshly ground soft white wheat flour (or wheat pastry flour) can enhance the nutty and whole-grain flavor of the cake. However, you can also use all-purpose flour as a convenient alternative.
Pumpkin Puree: Ensure the pumpkin puree is at room temperature for even mixing. You can use canned or homemade puree.
Active Sourdough Starter: You can use active or discard for this recipe.
Baking Temperature: Adjust the baking time and temperature according to your specific oven. Keep an eye on the cake as it bakes to prevent overcooking. The cake is done when a toothpick or cake tester comes out clean with a few moist crumbs.
Storing the Cake: Once cooled, store the cake in an airtight container at in the. It's best enjoyed within a few days, or you can refrigerate it for longer freshness.
Variations: Feel free to customize the cake by adding your favorite mix-ins, such as chocolate chips, dried fruit, or additional nuts, to the batter.
Pairing: This coffee cake pairs wonderfully with a cup of hot coffee, a warm mug of spiced chai, or a refreshing glass of cold milk.

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