Description
This Sourdough Pumpkin Coffee Cake is a delightful treat that brings together the flavors of pumpkin and sourdough for a perfect fall dessert.
Ingredients
Scale
- 1½ cup brown sugar
- 5 Tablespoons flour
- 4 teaspoons ground cinnamon
- 6 Tablespoons salted butter, melted
- ½ cup salted butter (1 stick), softened
- 1½ cups white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- 1½ cups pumpkin puree
- 1 cup sourdough discard or active starter
- 5 teaspoons baking powder
- 4 teaspoons pumpkin pie spice
- 3½ cups all-purpose flour
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1–2 Tablespoons milk
Instructions
- Begin by preparing the cinnamon sugar mix which will add layers of flavor to your cake. In a medium bowl, combine the brown sugar, 5 tablespoons of flour, and the ground cinnamon. Stir these together until thoroughly mixed. Once combined, pour in the melted butter and mix everything until you have a crumbly texture. Set this mixture aside for later use.
- In a large mixing bowl, cream the softened butter along with the white sugar until it’s light and fluffy. This crucial step helps to incorporate air into the batter, making your cake fluffy. Once it’s aerated, add in the eggs one at a time, mixing well after each addition. Follow by pouring in the vanilla extract and milk, along with the pumpkin puree and sourdough discard. Ensure everything is blended uniformly to create a smooth batter.
- Now it’s time to introduce the dry elements. In the same bowl, sprinkle in the baking powder and pumpkin pie spice. Mix until just incorporated. Gradually add the all-purpose flour, about a cup at a time, mixing until the batter is only just combined. Be careful not to overmix, as this may lead to a denser cake; you want it to be tender and fluffy.
- Generously grease your 9×13 inch baking pan to prevent sticking. Pour half of the cake batter into the bottom of the pan and spread evenly. Take half of your cinnamon sugar mix and sprinkle it on top of the batter. Then, pour on the remaining batter, making sure to cover the cinnamon sugar layer completely. Finish by crumbling the rest of the cinnamon sugar mix over the top of the cake—this will create a lovely, sweet crust as it bakes.
- Place the pan in your preheated oven and bake for 45 to 55 minutes, or until the top is a golden brown and a toothpick inserted into the center comes out clean. It’s essential to keep an eye on the cake as baking times can vary slightly depending on your oven. Once done, allow it to cool in the pan before transferring to a wire rack for complete cooling.
- While your cake cools, you can whip up a simple glaze. In a small bowl, mix the powdered sugar with the cinnamon. Add in the vanilla extract and one tablespoon of milk, mixing together until smooth. If the glaze is too thick, gradually add the second tablespoon of milk until you reach the desired consistency, which should be pourable but not too runny.
- Once your cake has cooled, drizzle the glaze over the top, allowing it to create gorgeous trails as it slides down. Cut it into slices and start serving. Every bite will have layers of flavor and the delightful warmth of pumpkin spice infused in every crumb. Enjoy alongside your favorite hot beverage or as a sweet snack at any time throughout the day!
Notes
Fresh baking powder ensures optimal rise. Adjust flour when using active sourdough starter for proper hydration.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 140 mg
- Protein: 3 g