Description
A nostalgic and moist Sourdough Pumpkin Coffee Cake, blended with pumpkin puree and warm spices, perfect for cozy gatherings.
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup pumpkin puree (canned or homemade)
- 2 cups all-purpose flour (or whole wheat flour)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (or applesauce/flaxseed for vegan option)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup oil or melted butter
- 1/2 tsp salt
- Optional: nuts or chocolate chips for extra texture, streusel topping
Instructions
- Prep your ingredients by ensuring they are at room temperature.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In a separate bowl, cream the sugar and softened butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the sourdough starter and pumpkin puree until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into a greased pan and bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Notes
For a rich flavor, use fresh spices. Ensure sourdough starter is active for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin coffee cake, sourdough cake, fall recipes, baked goods, cozy desserts