A Cake for Cozy Mornings
I love the smell of pumpkin and cinnamon in my kitchen. It makes the whole house feel warm and safe. This coffee cake is my favorite for a slow weekend.
It uses your sourdough starter. This gives the cake a little special touch. I think it makes the flavor deeper and richer. Doesn’t that smell amazing?
The Magic of the Crumb
The best part is the crumbly, sugary top. You mix melted butter with brown sugar and cinnamon. It feels like playing in the sand.
I always sneak a little taste of the crumb mix. My grandson caught me once. I still laugh at that. Why does this matter? That sweet, crunchy layer turns a simple cake into a treat. It makes everyone feel cared for.
A Little Story About Patience
You can make this cake two ways. The long way lets the batter sit for a day. This is called fermenting.
I tried it once and forgot about it. I remembered the next morning! The cake tasted even better. It taught me that good things often take time. This matters in baking and in life.
Let’s Get Baking Together
First, you mix all the wet things. Then you mix the dry things. Finally, you put them together. It is like a little science project you can eat.
You layer the batter and the crumbs in the pan. This creates a sweet surprise in the middle. What is your favorite part of baking? Is it mixing, or is it tasting?
A Fun Fact for You
Fun fact: The “coffee” in coffee cake doesn’t mean it has coffee in it. It just means it’s a cake you eat with coffee. I learned that from my own grandma.
This cake is perfect with a cold glass of milk, too. It is a wonderful snack for after school. What is your favorite drink to have with a sweet treat?
Sharing the Warmth
When this cake comes out of the oven, the wait is hard. But you must let it cool. This keeps it from falling apart when you cut it.
Then, you get to share it. Sharing food is how we share love. I hope you make this for someone you care about. Tell me, who would you share your first slice with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter, melted | 3/4 cup (171 grams) | For crumb topping |
| Brown sugar | 1 cup (160 grams) | For crumb topping |
| Cinnamon | 1 tablespoon (15 grams) | For crumb topping |
| All-purpose flour | 1 cup (140 grams) | For crumb topping |
| Oil | 1 cup (216 grams) | |
| Sugar | 1 cup (201 grams) | |
| Brown sugar | 1/2 cup (106 grams) | |
| Eggs | 3 large | |
| Vanilla extract | 2 teaspoons (8 grams) | |
| Sourdough starter | 1/2 cup (113 grams) | Active or discard |
| Pumpkin puree | 1 cup | |
| Milk | 1/2 cup (145 grams) | |
| All-purpose flour | 3 cups (420 grams) | |
| Pumpkin spice | 1 tablespoon | |
| Baking soda | 1 teaspoon (17 grams) | |
| Baking powder | 1 teaspoon | |
| Salt | 1 teaspoon (7 grams) |
A Cozy Cake for a Crisp Day
Hello, my dear! Come on in. The air is getting chilly outside. Nothing warms a kitchen like a baking cake. This one is a favorite of mine. It mixes the tang of sourdough with sweet, spiced pumpkin.
I love how simple it is to put together. You just need two bowls and a spoon. My grandson loves to help me make the crumb topping. He always sneaks a taste of the brown sugar. I still laugh at that.
Let me walk you through it. Find a cozy apron and let’s begin.
- Step 1: First, turn your oven to 350 degrees. Grease your favorite 9×13-inch pan. I use the butter wrapper for this. It feels thrifty and smart.
- Step 2: Now, let’s make the crumb topping. Mix the melted butter, brown sugar, cinnamon, and flour. It will look like wet sand. This is the best part of the cake, I think.
- Step 3: In a big bowl, mix the oil and both sugars. Stir them until they are friends. Then add the eggs, vanilla, sourdough starter, pumpkin, and milk. Doesn’t that smell amazing already?
- Step 4: In a smaller bowl, mix your dry ingredients. That’s the flour, pumpkin spice, baking soda, baking powder, and salt. (A hard-learned tip: Mix your baking soda in well. No one wants a bitter bite!)
- Step 5: Pour the dry mix into the wet mix. Stir until it’s just combined. A few small lumps are just fine. They promise a tender cake.
- Step 6: Here is the fun part. Pour half the batter into your pan. Sprinkle half the crumbs on top. Now, carefully add the rest of the batter. Top it all with the remaining crumbs.
- Step 7: Bake for 40 to 50 minutes. Your kitchen will smell like a happy autumn day. The cake is done when the edges are golden. What’s your favorite smell from a warm oven? Share below!
Cook Time: 40-50 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert, Baking
Three Tasty Twists to Try
This cake is wonderful as it is. But you can also play with it. I love adding little surprises. It makes baking feel like an adventure.
Here are a few ideas from my kitchen. Add a handful of chocolate chips to the batter. They melt into little pockets of joy. Swap the pumpkin spice for apple pie spice. It gives a different kind of warmth. Mix chopped pecans into the crumb topping. The extra crunch is so satisfying.
Which one would you try first? Comment below!
Serving Your Masterpiece
Let the cake cool a little before you slice it. I know, the wait is hard! A warm slice is pure comfort. I like to serve it on my floral plates.
For a real treat, add a dollop of whipped cream. A drizzle of caramel sauce is also lovely. A scoop of vanilla ice cream turns it into a party.
What to drink? A hot cup of black tea pairs perfectly. For a special evening, a glass of sweet sherry is nice. Which would you choose tonight?
Keeping Your Coffee Cake Cozy
This cake stays fresh on the counter for two days. Just cover it with a towel. For longer storage, I wrap slices tightly and freeze them.
You can reheat a frozen slice right in the toaster. I remember my first time freezing coffee cake. I was so happy to find a warm piece weeks later.
Batch cooking matters because life gets busy. Having a sweet treat ready is a little gift to your future self. It makes your kitchen feel ready for anything.
Have you ever tried storing it this way? Share below!
Baking Troubles and Easy Fixes
Is your crumb topping sinking? Your batter might be too thin. Make sure you follow the flour measurements exactly. I once added too much milk and my crumbs disappeared.
Is the middle not cooking through? Your oven might be too hot. An oven thermometer helps a lot. Getting the temperature right matters for a perfect texture.
Is your cake too dense? Do not over-mix the batter. Stir just until the flour disappears. This simple fix gives you a lighter, fluffier cake every time.
Which of these problems have you run into before?
Your Coffee Cake Questions Answered
Q: Can I make this gluten-free?
A: Yes! Use a good gluten-free flour blend. It works wonderfully.
Q: Can I make it ahead?
A: The long-ferment version is perfect for this. Mix it the night before.
Q: What can I use instead of pumpkin spice?
A: Just use extra cinnamon. Your cake will still taste lovely and warm.
Q: Can I make a smaller batch?
A: Absolutely. Halve the recipe and use a 9-inch square pan.
Q: Any optional add-ins?
A: A handful of chopped pecans in the crumb adds a nice crunch.
Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings warmth to your home. The smell of pumpkin and cinnamon is pure happiness. It reminds me of my own grandma’s kitchen.
*Fun fact: The long ferment makes the cake easier to digest!* I love seeing your baking creations. It makes me feel like we are all cooking together.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Sourdough Pumpkin Coffee Cake Recipe
Description
A moist and flavorful pumpkin coffee cake with a cinnamon crumb topping, made with sourdough starter for a delightful tang. Perfect for breakfast or a snack.
Ingredients
Crumb Topping
Cake
Instructions
- Preheat the oven to 350 degrees and grease a 9×13-inch baking dish.
- In a medium mixing bowl, prepare the crumb layer by mixing the melted butter, brown sugar, ground cinnamon, and flour until well combined. Set aside.
- In a separate large bowl or the bowl of a stand mixer with a paddle attachment, add the oil, cane sugar, and brown sugar, blending until smooth.
- To the sugar mixture, add the eggs, vanilla, sourdough starter, pumpkin, and milk, then mix well.
- In a smaller bowl, stir the flour, pumpkin spice, baking soda, baking powder, and salt until combined.
- Add these dry ingredients to the wet ingredients, stirring until combined and smooth.
- Pour half of the pumpkin batter into the prepared baking dish. Sprinkle half of the crumb mixture evenly on top.
- Pour the remaining cake batter over the top, then sprinkle the rest of the crumb mixture evenly.
- Bake in the preheated oven for 40-50 minutes. The edges will turn golden, and a toothpick inserted should come out clean.
- Let cool before slicing and serving.
Notes
- For a long-fermented version, combine the oil, sugars, eggs, sourdough starter, pumpkin puree, milk, and flour and let it ferment at room temperature for 8-24 hours before adding the remaining ingredients and baking.