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Sourdough Pumpkin Coffee Cake 

with Browned Butter Maple Glaze

Sourdough pumpkin coffee cake, topped with a crunchy sweet crumb topping, coved in the most delicious browned butter maple glaze. This is what fall is really all about. 

I am all about the pumpkin, but what I don’t like are when things are too pumpkiny. You know, like when you take a bit of something and it tastes like you’re biting right into the pumpkin. So when it comes to the best pumpkin baked good, I believe it is all about balancing the right flavors. This coffee cake has the perfect balance of pumpkin pie flavors blended with the nutty flavor of the browned butter and sweetness in the maple syrup. Perfection.  

I grew up in a home where it was (still is) standard to always have a cup of coffee with dessert. While I believe this pumpkin coffee cake makes a delicious after dinner treat with a cup of coffee, I also have no problem eating it on a Sunday morning with a cup of coffee. It’s the perfect brunch cake. Or let’s be real, perfect anytime cake.  

 

With all the fall holidays just around the corner, I promise this will be a hit with all your friends and family. If you are looking for a perfect way to start off your Thanksgiving morning, or maybe the day after Halloween you still need more sugar, either way you’re set to impress. 

Your new favorite fall treat, sourdough pumpkin coffee cake with browned butter maple glaze will be a hit for all the holidays, brunches, or just another cozy fall morning. It has just the perfect amount of sweetness with the brown sugar and maple, with a crunchy crumbly topping, and a twist with the sourdough flavor. Happy baking!

Sourdough Pumpkin Coffee Cake with browned butter maple glaze

Coffee Cake but make it fall flavors. This coffee cake has the most delicious, fluffy, pumpkin cake with a crunchy maple browned butter topping. Bursting with pumpkin pie flavors, this will be your new go-to sunday morning brunch. Don’t forget your coffee!
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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Breakfast, Dessert, Side Dish, Snack

Ingredients
  

Dry Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg

Wet Ingredients

  • 1 cup pumpkin
  • 1/2 cup sourdough discard
  • 1/2 cup buttermilk
  • 2 tsp vanilla
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup oil
  • 1/4 cup maple syrup

Crumb topping 

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup grated butter

Glaze

  • 2 cups powdered sugar
  • 1/2 cup real maple syrup
  • 1/4 cup browned butter

Instructions
 

  • Preheat your oven to 350 degrees.
  • In a medium sized bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg.
  • In a large bowl, mix together the pumpkin, sourdough discard, buttermilk, vanilla, eggs, sugar, oil and maple syrup.
  • Add the wet ingredients into the dry ingredients.
  • Line a 9in x 9in with parchment paper and add the batter to it (I also like to use a round dish).
  • Make the crumb topping by adding the flour, sugar, cinnamon, and cold butter together. Mix until well combined.
  • Add the crumb topping and bake at 350 degrees for 35 minutes.
  • Make the glaze, start by browning the butter. Place the butter in a sauce pan and cook until the butter foams up and starts to turn brown. It will smell amazing, like hazelnuts. Let cool for 10 minutes.
  • In a separate bowl mix the powdered sugar and maple syrup. Add the browned butter. Mix well.
  • Remove the coffee cake from the oven. Let the cake cool for at least 20 minutes. Once the cake is mostly cooled add the glaze. Serve and Enjoy!
Keyword Fall, pumpkin, sourdough, thanksgiving

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