Brown Butter Sourdough Discard Pumpkin Coffee Cake
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This sourdough brown butter pumpkin cinnamon swirl coffee cake is tender, moist, and packed with autumnal flavor! Ribbons of brown sugar cinnamon swirl throughout the cake, and it’s topped with a brown sugar crumble and a simple vanilla icing. If you’re ready for fall baking, this one hits all marks!
As I type this, I have a hot mug of tea and Gilmore Girls is playing in the background. To say I am settled quite comfortably in all the fall vibes would be appropriate.
This sourdough discard pumpkin coffee cake sings the praises of Autumn. And baking it will make your house smell *so* good! The cinnamon, nutmeg, and ginger enhance the pumpkin flavor and the brown sugar crumble quite literally tops the cake.
You’re going to love this recipe. Use up your sourdough discard or use active, bubbly sourdough starter. Either way, you’ll get a delicious dessert perfect to share with loved ones.
Check out these other autumn-inspired sourdough recipes!
- sourdough pumpkin swirl bread
- sourdough pumpkin cupcakes
- pumpkin cheesecake with sourdough graham cracker crust
Why You’ll Love This Cake
- Rich brown butter flavor: Browning the butter adds an irresistible nutty, caramelized flavor that takes this pumpkin coffee cake to the next level.
- Cinnamon swirl + buttery crumble: A sweet cinnamon-sugar layer runs through the center, while a buttery brown sugar crumble adds the perfect texture on top.
- Incredibly moist and tender: Pumpkin, Greek yogurt, and sourdough discard create a soft, tender crumb that stays deliciously moist.
Step-By-Step Instructions
Brown the butter: Add the butter to a saucepan over medium heat. Cook, stirring occasionally, until golden brown and nutty smelling. Remove from heat and let cool slightly.
Prepare the cinnamon swirl: In a small bowl, combine the brown sugar, cinnamon, and flour. Set aside.
Prepare the crumble: In another bowl, combine the melted butter, brown sugar, and flour until crumbly. Set aside.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
Mix the wet ingredients: In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar. Add the eggs, Greek yogurt, pumpkin puree, sourdough discard, and vanilla. Mix until smooth.
Combine: Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
Layer the cake: Spread half of the batter into a greased and parchment-lined 9-inch springform pan. Sprinkle the cinnamon swirl evenly over the batter, then spread the remaining batter over the top.
Add the crumble: Sprinkle the crumble evenly over the top of the cake.
Bake: Bake at 350°F (175°C) for about 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the cake cool completely before removing it from the pan and adding the icing.
Make the icing: Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled coffee cake before slicing and serving.
Helpful Tips for the Best Sourdough Pumpkin Coffee Cake
- Don’t skip browning the butter. Cook it until the milk solids are golden brown and it smells nutty and fragrant. Let it cool slightly before adding it to the batter so it doesn’t cook the eggs.
- Use room-temperature ingredients. Room-temperature eggs, Greek yogurt, and sourdough discard blend more smoothly with the browned butter and help create a consistent, tender batter.
- Don’t overmix the batter. Once you add the dry ingredients, fold just until the flour is incorporated. Overmixing can make the cake dense instead of soft and tender.
- Watch the cake toward the end of baking. Ovens vary, so start checking around 50 minutes. The center should be set and a toothpick should come out clean or with a few moist crumbs.
- Let it cool before icing. Drizzling the vanilla icing over a warm cake will cause it to melt and disappear into the crumb. For a beautiful drizzle, wait until the cake has cooled completely.
- Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which will change the flavor and texture of the cake.
Equipment
- 9-inch springform pan
- Parchment paper
- Small saucepan
- Heatproof bowl
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Toothpick or cake tester
- Wire cooling rack
Storage
Store the cooled coffee cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate in an airtight container for up to 5 days. Let the cake come to room temperature before serving for the best flavor and texture.
Freezing: Freeze individual slices or the whole cake, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. For the best presentation, add the icing after thawing.
Brown Butter Sourdough Discard Pumpkin Coffee Cake
Ingredients
Pumpkin Coffee Cake
- 2 cups all-purpose flour 240 g
- 1 1/2 teaspoons baking powder 6 g
- 1/2 teaspoon baking soda 3 g
- 1/4 teaspoon salt 2 g
- 1/2 cup salted butter browned (113 g)
- 1/2 cup granulated sugar 100 g
- 1/2 cup packed brown sugar 100 g
- 2 large eggs room temperature
- 3/4 cup full-fat Greek yogurt room temperature (170 g)
- 3/4 cup pumpkin puree 170 g
- 1/2 cup sourdough discard room temperature (120 g)
- 2 teaspoons vanilla extract 10 g
- 2 teaspoons ground cinnamon 5 g
- 1/2 teaspoon ground ginger 1 g
- 1/4 teaspoon ground nutmeg 0.5 g
Cinnamon Swirl
- 1/3 cup packed brown sugar 67 g
- 1 tablespoon ground cinnamon 8 g
- 1 tablespoon all-purpose flour 8 g
Crumble Topping
- 1/4 cup salted butter melted (57 g)
- 1/2 cup packed brown sugar 100 g
- 1/2 cup all-purpose flour 60 g
Vanilla Icing
- 1 cup powdered sugar 120 g
- 2 tablespoons milk 30 g
- 1/2 teaspoon vanilla extract 2 g
Instructions
Brown the butter
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Add the salted butter to a small saucepan over medium heat. Allow it to melt completely, then continue cooking, stirring or swirling the pan occasionally, as the butter begins to foam.
- Keep cooking until the milk solids turn golden brown and the butter smells nutty and fragrant. Watch it closely during this stage, as the butter can go from perfectly browned to burnt quickly.
- Once browned, immediately remove the butter from the heat and transfer it to a heatproof bowl. Allow it to cool slightly while you prepare the remaining components. The butter should still be liquid but should not be piping hot when added to the batter.
Prepare the cinnamon swirl
- In a small bowl, combine the brown sugar, cinnamon, and flour. Stir until evenly combined, then set aside.
- The small amount of flour helps keep the cinnamon-sugar layer from melting completely into the cake as it bakes.
Prepare the crumble topping
- In another bowl, combine the melted butter, brown sugar, and flour.
- Stir with a fork until the mixture forms coarse, crumbly pieces. Set aside while you prepare the cake batter.
Mix the dry ingredients
Mix the wet ingredients
- In a large mixing bowl, whisk together the slightly cooled brown butter, granulated sugar, and brown sugar until well combined.
- The ingredients being at room temperature will help the batter come together more easily and prevent the browned butter from firming up when mixed with the other ingredients.
Combine the batter
- Add the dry ingredients to the wet ingredients.
- Using a spatula or wooden spoon, gently fold until just combined. Be careful not to overmix the batter. A few small streaks of flour are fine, but continue folding gently until no dry flour remains.
- The batter will be fairly thick.
Assemble the coffee cake
- Spread half of the batter evenly into the prepared 9-inch springform pan.
- Sprinkle the cinnamon-sugar mixture evenly over the surface of the batter, keeping it away from the very edge of the pan if possible.
- Carefully spoon the remaining batter over the cinnamon layer and gently spread it into an even layer. Take care not to disturb the cinnamon swirl underneath.
- Sprinkle the crumble topping evenly over the top of the cake.
Bake
- Bake at 350°F (175°C) for about 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Because ovens and pans can vary, begin checking the cake around the 50-minute mark. If the top is browning too quickly before the center is finished, loosely tent the cake with foil for the remainder of the baking time.
Cool
- Allow the coffee cake to cool in the springform pan before removing the sides.
- For the cleanest slices and the best texture, allow the cake to cool completely before adding the icing.
Make the icing
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- If the icing is too thick to drizzle, add a few drops of milk at a time until it reaches your desired consistency. If it becomes too thin, whisk in a little more powdered sugar.
- Drizzle the icing generously over the cooled coffee cake.
- Slice and serve!
