Step 1

Combine your sourdough starter (50% hydration), flour, cinnamon, salt, sugar, eggs, pumpkin, butter, and vanilla extract, in a mixing bowl. Beat till all ingredients are well incorporated.

Step 2

Long Ferment or Quick Bake - To long ferment this sourdough bake, cover with plastic wrap and let it sit on the counter for a couple of hours, then transfer it to the fridge overnight for the full sourdough ferment. OR You can move on with the recipe at this point for a quick bake!

Step 3

Mix up your streusel mixture in a separate bowl and set aside. COMBINE: 1/2 flour, 1/4 cup brown sugar, 2 teaspoons cinnamon powder, 3 tablespoons of butter, and 1/2 cup of chopped walnuts or pecans. Cut butter into the other ingredients till the mixture resembles crumbs, or is crumbly looking and Set aside.

Step 4

After fermenting, take the cake batter out of the fridge, and add your baking powder and baking soda. Mix well! Let it sit on the counter for about 30 minutes to come up to room temperature.

Step 5

Preheat your oven to 350 degrees F., and move the rack to the center position.

Step 6

Generously butter an 8x8 pan or a round cake pan.

Step 7

Pour HALF the cake batter into the cake pan and spread out evenly.

Step 8

Then evenly sprinkle half the streusel topping onto the cake batter.

Step 9

Spoon the rest of the coffee cake batter evenly over the streusel layer.

Step 10

Sprinkle the rest of the streusel topping onto the top of the cake batter as evenly as you can!

Step 11

Bake at 350 degrees F for 50-60 minutes or until a fork or toothpick inserted into the middle comes out clean.

Step 12

Let cool for 10 minutes before slicing.

Step 13

Optional: Make glaze to drizzle over the top if using, Whisk together the maple syrup, powdered sugar, vanilla extract, and pinch of salt. Glaze over cooled coffeecake, and ENJOY!