Description
A delightful blend of sourdough and pumpkin, this coffee cake captures the essence of autumn with warm spices and a moist texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup active sourdough starter
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs (or flax eggs)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
- Whisk together the flour, baking soda, baking powder, and spices in a bowl.
- Blend the sourdough starter, pumpkin puree, both sugars, eggs, and vanilla in a separate bowl.
- Combine the dry ingredients into the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Cool completely before frosting with a simple glaze.
Notes
For variations, feel free to add apples or swap spices according to taste. Remember to taste as you go!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sourdough, pumpkin cake, coffee cake, autumn dessert, baking