Sourdough Pumpkin Coffee Cake

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Servings: 12
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 210
• Protein: 3g
• Carbohydrates: 30g
• Fat: 9g
• Fiber: 1g
• Sugar: 10g
• Sodium: 200mg

Why Make This Sourdough Pumpkin Coffee Cake

As the seasons change and the air turns crisp, what could be better than a slice of Sourdough Pumpkin Coffee Cake? This delightful bake balances the tanginess of sourdough with the warm, comforting flavors of pumpkin and spices. Each bite offers a soft, moist texture with a hint of sweetness, making it the perfect accompaniment to your morning coffee or an afternoon snack. It’s not only a delicious treat but also a fantastic way to use up your sourdough starter, transforming an everyday ingredient into something magical.

How to Make Sourdough Pumpkin Coffee Cake

Ingredients:

• 1 cup sourdough starter
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped nuts or chocolate chips (optional)

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent the cake from sticking.

Step 2: Mixing

In a large bowl, combine the sourdough starter, pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until everything is well blended and creamy.

Step 3: Combining Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This step ensures all the dry ingredients are evenly mixed and will help your cake rise beautifully.

Step 4: Mixing It All Together

Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Once just combined, you can gently add in chopped nuts or chocolate chips if desired, for added texture and flavor.

Step 5: Baking

Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will soon fill the air with the scent of autumn.

Step 6: Finishing

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

How to Serve Sourdough Pumpkin Coffee Cake

Serve warm or at room temperature, and consider dusting the top with powdered sugar for a lovely presentation. Pair it with a cup of freshly brewed coffee or tea for a cozy afternoon treat. This cake is also delightful with a dollop of whipped cream or a scoop of vanilla ice cream for dessert!

How to Store Sourdough Pumpkin Coffee Cake

To keep your Sourdough Pumpkin Coffee Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week or freeze it for up to 3 months. Just ensure it’s well-wrapped to prevent freezer burn.

Expert Tips for Perfect Sourdough Pumpkin Coffee Cake

1. Sourdough Starter: Use a well-fed starter for the best results. If your starter is not active, it may not provide the desired rise.
2. Pumpkin Purée: Make sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that may alter the flavor of your cake.
3. Texture: For a light and airy cake, avoid overmixing once the flour is added. It’s okay if there are a few lumps.
4. Add-Ins: Feel free to experiment with different add-ins such as raisins, dried cranberries, or even different types of nuts.
5. Spices: Adjust the spice levels to your preference; add more cinnamon or try cardamom for a twist.

Delicious Variations

• Chocolate Swirl: Add chocolate chips to the batter and use a knife to swirl them through for a marbled effect.
• Nutty Delight: Mix in a range of nuts such as walnuts, almonds, or pecans for an extra crunch.
• Apple Cinnamon: Substitute half the pumpkin for grated apple and add an extra teaspoon of cinnamon for a fruity twist.
• Maple Glaze: Drizzle with a simple maple glaze made from powdered sugar and maple syrup for added sweetness.

Frequently Asked Questions

• Can I use homemade pumpkin puree?
  Yes, homemade pumpkin puree works well. Just ensure it’s thick enough to maintain the cake’s moisture.

• What can I substitute for eggs?
  You can use flaxseed meal or applesauce. For each egg, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water or 1/4 cup of applesauce.

• How can I make this cake gluten-free?
  Use a gluten-free flour blend in place of all-purpose flour. Make sure it contains xantham gum for structure.

• Can I freeze this coffee cake?
  Yes, wrap slices tightly in plastic wrap and store in a freezer-safe bag. Thaw in the refrigerator or at room temperature before serving.

• How do I ensure my cake is moist?
  Avoid overbaking, and adding sourdough starter helps moisture retention. Also, allowing it to cool properly before slicing ensures a better texture.

Conclusion

This Sourdough Pumpkin Coffee Cake is not just a recipe; it’s an experience filled with warming spices and rich flavors that captures the essence of fall. Whether you’re serving it for brunch, enjoying a quiet afternoon treat, or celebrating a special occasion, this cake is sure to delight. So, gather your ingredients, embrace the cozy vibes of the season, and give this delicious cake a try—you won’t be disappointed!

Sourdough Pumpkin Coffee Cake

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• Author: jessica
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delightful bake that balances the tanginess of sourdough with the warm flavors of pumpkin and spices, perfect for morning coffee or an afternoon snack.

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Ingredients

Scale 1x2x3x

• 1 cup sourdough starter
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped nuts or chocolate chips (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, combine the sourdough starter, pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until blended and creamy.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Add nuts or chocolate chips if desired.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
6. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm or at room temperature, optionally dusted with powdered sugar. Pairs well with coffee, tea, whipped cream, or ice cream.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 10g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg