Sourdough Discard Pumpkin Coffee Cake
Serves 8
10 mins prep
45 mins cook
55 mins total
A rich and fluffy coffee cake that has a beautiful addition of pumpkin purée and fall flavors.
Coffee Cake Crumble
Maple Glaze
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Preheat your oven to 350 degrees.
Whisk together your dry ingredients: flour, baking soda, baking powder, spices and salt, and set aside.
Brown your butter and transfer to your mixing bowl.
Whisk together your eggs, yogurt, sourdough discard, brown sugar, granulated sugar, and pumpkin puree until everything is combined and there are no streaks.
In a small saucepan, melt butter then add brown sugar, flour and walnuts. Mix until fully combined.
Mix your dry ingredients into the wet ingredients until just combined and there are no dry bits of flour.
In a parchment lined 8x8 baking dish, pour half of your batter in and smooth out. Sprinkle half of the crumble topping across the batter. Cover that with the second half of your batter. Sprinkle the second half of the crumble all over the top.
Bake at 350 for 40 - 45 minutes until fully cooked and can pass the toothpick test.
Let cool and remove from your baking dish. Drizzle with the glaze and enjoy warm!
