Recipe by Kerenza De Freitas. Cooler weather calls for a recipe full of fall spices, as well as a chance to warm your kitchen with something indulgent baking in the oven. This recipe can be made with either active sourdough starter or discard. Don't have a sourdough starter? Follow these instructions to create your own, or sign up to be notified about our next batch of heirloom einkorn sourdough starter here!

Instructions

1. Brown the butter: Heat the butter over medium heat. Once melted, the butter will begin to foam, then subside. Brown specks will begin to form, and it will have a nutty aroma with a deep, brown color. Remove from the heat and pour into a bowl. The finished browned butter should weigh 112g (½ cup). Allow to cool to room temperature before adding to the batter.
2. In a large bowl, whisk the eggs and maple sugar together, then gradually whisk in the brown butter.
3. Whisk in the pumpkin puree, sour cream, sourdough starter, and vanilla. (The sourdough starter can either be stiff or 100% hydration. If using a stiff starter, add approximately 1 tablespoon of water, then mix to loosen before adding to the batter.)
4. Fold in the flour and spices just until combined. Cover the bowl and allow to ferment at room temperature for 8-12 hours.
5. Preheat the oven to 350°F and line an 8x8" baking dish with parchment paper.
6. In a small bowl, combine the maple sugar and cinnamon, and in a separate bowl, combine the crumble ingredients. Chill the crumble ingredients if needed to firm.
7. Sift the baking soda, baking powder, and salt into the fermented batter and mix with a dough whisk until evenly combined, then scrape the sides and the bottom of the bowl with a spatula and fold a few times to make sure everything is incorporated.
8. Spread half of the batter evenly into the baking dish, then sprinkle the cinnamon sugar on top.
9. Spread the other half of the batter on top of the cinnamon sugar, then top with the crumble.
10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean with no wet batter. Remove from the oven and allow to cool.
11. Make the glaze: Brown the butter and allow to cool for a bit. Whisk the butter with the maple syrup and vanilla extract, then whisk in the powdered sugar and salt until smooth. Add ½ tsp of milk at a time until it falls from the whisk in a thick ribbon. Glaze the coffee cake once completely cooled.

Notes

• Store in an airtight container for up to 2 days at room temperature or in the fridge for up to 1 week.
• The sourdough starter can either be stiff or 100% hydration. If using a stiff starter, add approximately 1 tablespoon of water, then mix to loosen before adding to the batter.