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!
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!