Freshly Milled Kamut Pumpkin Coffee Cake with Sourdough
A moist and hearty cake that is perfect with your morning cup of coffee! Freshly Milled Kamut pumpkin coffee cake with sourdough has such an inviting aroma as it bakes, and the maple glaze adds the finishing touch to this nutritious and classic favorite!
This Freshly Milled Kamut pumpkin coffee cake with sourdough is perfectly spiced, moist with a tender crumb, and topped with a buttery cinnamon topping.
You will love so many things about this cake – cozy fall flavors, strong hints of cinnamon and spice, and the crumbly sweet streusel topping with maple glaze – the perfect excuse to enjoy this cake not just for dessert, but for a healthy breakfast also!
Imagine that you’ve been told that cake is bad for you! Even a “healthy coffee cake” with little sugar. This recipe is one that you don’t have to worry about spiking your levels in a crazy way, or giving you a pushing headache from the cupfuls of white sugar. This recipe is truly a guilt-free cake that can be enjoyed, yes, even for breakfast!
Looking for other fall inspired recipes? Check out Sourdough Pumpkin Whoopie Pies, Kamut Pumpkin Bars and Pumpkin Baked Oatmeal!
This recipe uses a minimal amount of unrefined sugar (or sweetener of choice – I like to use this kind! – and no one knows the difference!). Using Freshly Milled Kamut flour in this coffee cake adds nutrients and vitamins that are vital for the human body.
Special ingredients in this recipe
This recipe uses two special ingredients: Kamut flour and sourdough starter. And to top even that, Kamut flour that is FRESHLY MILLED!
Here is what you need to know about both Kamut and sourdough starter and their benefits!
What is Kamut
Kamut is an ancient grain that has Egyptian origins and has not been processed or genetically altered. It may be more commonly heard of as khorasan wheat.
My family was introduced to kamut very early in our homesteading/grinding whole grain journey and it immediately became the one and only replacement for all purpose flour for us.
Kamut has a rich buttery taste with a natural sweetness and no unpleasant aftertaste. Bread baked with Kamut, possesses a fine, cake like texture and has a very light amber color.
Not only does the Kamut grain offer more nutrients and minerals then regular whole wheat flour, but it also has about 20-40% more protein than typical wheat breads, has a higher vitamin and mineral content and is more easily digested. When it is freshly milled, there are additional benefits and better taste available!
There are many kamut recipes available online or in cookbooks, but finding ones that are to be favorites to replace white flour recipes, can be challenging. This recipe is one that you can count on and that can become a new staple for you.
Why Freshly Milled Grains
The internet and the world around us is becoming more aware and interested in the benefits of grinding whole grains and using “fresh milled flour”, which is essentially grain kernels that are freshly ground. So grind your grain and bake with it right away!
Grinding your grain to use fresh is becoming a more common and heard of routine that’s being incorporated into baking.
To receive the full nutritional benefits of Kamut and whole grains, you have to mill the actual grain and use the flour fresh!
Think of fresh milled flour as being “complete” and “alive”, and store bought flour as “dead-flour”. When the grain is ground fresh, you are getting vital nutrients, vitamins and minerals that are sorely depleted in store-bought flour.
Supposedly, flour starts loosing its nutritional components as soon as THREE days after being ground! Wow! That says a lot about the benefits of freshly ground grain!
Check out my favorite tools for baking with fresh milled grains in the kitchen!
Check out my complete list of freshly milled Kamut recipes right here! Everything you need to get started baking healthier today!
Why you should make this freshly milled Kamut pumpkin coffee cake with sourdough
Healthy for you: Freshly milled Kamut flour is the star of the show! This pumpkin coffee cake with streusel topping is not like your regular white flour coffee cake at the grocery store! Kamut is higher in nutrients and fibers than regular white flour.
This recipe also uses less sweetener and you can use a healthier sugar alternative like this (or unrefined evaporated cane juice is a great option also).
When baking with sourdough you have the compounded health benefits that sourdough offers. Freshly milled flour PLUS sourdough equals a VERY healthy product!
Easy to make: Super quick to mix up and bakes in less then an hour total. Perfect for company or get-togethers! This is just a one bowl mess and it bakes in an easy springform or 8×8″ pan.
Delicious and full of flavor: Who doesn’t love a slice of coffee cake in the morning or before bed? We all know what a good Pumpkin coffee cake tastes like during the cozy fall season. This one is everything you are looking for plus it is much healthier for you with the ancient grain and sourdough.
Pin to make later!
Tips and Tricks
Do not over bake!
Store in an airtight container! This cake can dry out fast if exposed to air for long periods of time so ensuring they are in an airtight container will prolong the best life!
I like to use sugar -free sweetener like this kind, but it is not necessary. Regular brown sugar or unrefined sugar/evaporated cane juice is good also.
This recipe is not egg free but you can experiment with using an egg replacement option like flax seed and water or EnerG egg replacer from Amazon.
Equipment you need:
Mixing bowl
Measuring cups and spoons
Springform baking pan or glass 8×8″ baking pan.
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What kind of flour does this recipe use?
This recipe specifically uses Kamut flour but you can replace it with whole wheat flour or regular white all purpose flour. If using regular white flour (all purpose flour) then increase the amount with an extra 2 tablespoons.
Other flour options of interest:
- almond flour
- brown rice flour
- spelt flour
- einkorn flour
While there are many flour option available for this healthy recipe, my personal preference is Kamut flour. It not only has phenomenal taste but the health benefits are amazing and supersede many other flours and ancient grains.
Recipe
1/2 cup ( 1 stick) butter, melted and slightly browned
Sourdough starter (active or discard)
3/4 cup brown sugar or alternative – I like this one!
2 eggs
1 cup pumpkin puree
1 tsp vanilla extract (flavoring)
1 3/4 cup freshly ground Kamut flour or flour of choice
2 tsp pumpkin pie spice
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
Streusel Topping:
3 T brown sugar or alternative (I use this)
1/2 cup Kamut flour or flour of choice
4 T butter, softened
1 tsp cinnamon
Maple Glaze:
1/2 -2/3 cup powdered sugar (start with 1/2 cup and add more as needed)
1 T maple syrup
3 -4 T milk or cream (Start with 3 and add more as needed)
1 tsp vanilla extract or flavoring
pinch sea salt
Directions
First you need to brown the butter. In a small saucepan melt the butter and let it continue heating until goflen brown, fragrant and you can start seeing little bits in it. Then remove from heat and allow it to cool slightly.
Then mix together the melted butter, sourdough starter, brown sugar, eggs, pumpkin puree and vanilla. Whisk until smooth.
In a separate bowl combine the Kamut flour, pumpkin pie spice, salt, baking powder and baking soda.
Slowly stir the wet ingredients into the dry ingredients. Do not over mix.
Grease your pan of choice – either a springform pan or a 8×8″ baking pan. ( a 9×9″ pan will also work). Pour the batter into the prepared pan.
Make the streusel – Mix together the brown sugar, kamut flour, butter and cinnamon until crumbly.
Pour half the batter into the prepared pan. Sprinkle half the streusel over evenly. Spread remaining batter into pan and then remaining streusel on top.
Bake at 375 for 35-40 minutes.
Remove cake from oven and allow to cool.
Make the glaze – Combine all ingredients starting with 1/2 cup of the powdered sugar and 3 T of the cream. Add cream slowly until the glaze runs off the spoon but is not too runny. Add more powdered sugar if needed.
If a springform pan was used, remove cake and place it on a platter or cake stand. Drizzle glaze over cake. Slice and enjoy!
How to store this Sourdough Pumpkin coffee cake
Keep covered or in an airtight container. Best eaten within 3-5 days for optimum freshness.
Freshly Milled Kamut Sourdough Pumpkin Coffee cake with Streusel Topping and Maple Glaze
This Freshly Milled Kamut pumpkin coffee cake with sourdough is perfectly spiced, moist, and topped with a buttery cinnamon crumb topping.
Ingredients
- 1/2 cup ( 1 stick) butter, melted and slightly browned
- 1/2 cup Sourdough starter (active or discard)
- 3/4 cup brown sugar or alternative
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract (flavoring)
- 1 3/4 cup freshly ground Kamut flour or flour of choice
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- First you need to brown the butter. In a small saucepan melt the butter and let it continue heating until golden brown, fragrant and you can start seeing little bits in it. Then remove from heat and allow it to cool slightly.
- Then mix together the melted butter, sourdough starter, brown sugar, eggs, pumpkin puree and vanilla. Whisk until smooth.
- In a separate bowl combine the Kamut flour, pumpkin pie spice, salt, baking powder and baking soda.
- Slowly stir the wet ingredients into the dry ingredients. Do not over mix.
- Grease your pan of choice - either a springform pan or a 8x8" baking pan. ( a 9x9" pan will also work). Pour the batter into the prepared pan.
- Make the streusel - Mix together the brown sugar, kamut flour, butter and cinnamon until crumbly.
- Pour half the batter into the prepared pan. Sprinkle half the streusel over evenly. Spread remaining batter into pan and then remaining streusel on top.
- Bake at 375 for 35-40 minutes.
- Remove cake from oven and allow to cool.
- Make the glaze - Combine all ingredients starting with 1/2 cup of the powdered sugar and 3 T of the cream. Add cream slowly until the glaze runs off the spoon but is not too runny. Add more powdered sugar if needed.
- If a springform pan was used, remove cake and place it on a platter or cake stand. Drizzle glaze over cake. Slice and enjoy!
Notes
I like to use a springform pan to bake this and then after is is cooled I transfer the cake from the pan to a cake stand and drizzle the maple glaze over the top! So pretty!
The sourdough starter can be from any type of flour you so yours with.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
