Sourdough Pumpkin Coffee Cake is a delightful fusion of zesty pumpkin and tangy sourdough, perfect for cozy mornings or sweet afternoon pick-me-ups. This moist and flavorful cake, enhanced by warm autumn spices, is sure to become a fall favorite in your household. With an easy preparation method and simple ingredients, anyone can whip this up quickly to share with family, friends, or simply enjoy with a hot cup of coffee.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 210
- Protein: 3g
- Carbohydrates: 34g
- Fat: 8g
- Fiber: 1g
- Sugar: 12g
- Sodium: 150mg
Why Make This Sourdough Pumpkin Coffee Cake
Sourdough Pumpkin Coffee Cake combines the rich, earthy flavors of sourdough with the warm, comforting notes of pumpkin and spices. It’s not only a delicious treat but also a great way to use up that extra sourdough starter you might have hanging around. The cake is moist and tender, effortlessly balancing sweetness with spices. Plus, the addition of chocolate chips or nuts gives it an irresistible texture and taste. Whether you’re serving this at a brunch, as an afternoon snack, or even for dessert, it’s sure to impress.
How to Make Sourdough Pumpkin Coffee Cake
Making your Sourdough Pumpkin Coffee Cake is simple. Follow these steps for a delightful fall treat that delights the senses.
Ingredients:
- 1 cup sourdough starter (fed or unfed)
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Directions:
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Step 1: Preparation
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure your cake releases easily after baking.
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Step 2: Mixing
In a large bowl, combine the sourdough starter, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix thoroughly until you reach a smooth and well-combined batter.
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Step 3: Combining Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, ground spices, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. If desired, fold in the chopped nuts or chocolate chips at this stage.
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Step 4: Baking
Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Step 5: Finishing
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. Let it cool completely before slicing and serving.
How to Serve Sourdough Pumpkin Coffee Cake
This delicious cake can be served warm or at room temperature. Serve it drizzled with a simple glaze made from powdered sugar and milk for an added touch, or dust it lightly with powdered sugar. Pair it with your favorite coffee or tea for a perfect afternoon treat. It’s also an excellent choice for brunch gatherings or holiday celebrations.
How to Store Sourdough Pumpkin Coffee Cake
To store your leftover cake, cover it tightly with plastic wrap or place it in an airtight container. It should be kept at room temperature for up to 3 days, or it can be refrigerated for up to a week. For longer storage, consider freezing wrapped slices for up to 3 months; just thaw them at room temperature when you’re ready to enjoy a piece.
Expert Tips for Perfect Sourdough Pumpkin Coffee Cake
- Ensure that your sourdough starter is active for the best flavor.
- If you don’t have pumpkin puree, homemade puree from roasted pumpkins works wonderfully too.
- Add a pinch of clove for an extra spicy kick.
- Experiment by swapping half of the all-purpose flour for whole wheat flour to boost the nutrition factor.
- If you dislike nuts, feel free to omit them, or try using dried fruit for something different!
Delicious Variations
- Chocolate Pumpkin Coffee Cake: Throw in an additional 1/2 cup of chocolate chips for a chocolatey twist.
- Nutty Pumpkin Cake: Incorporate different nuts such as pecans or walnuts for variety.
- Spiced Version: Add extra spices like allspice or clove for a more complex flavor profile.
- Vegan Version: Substitute eggs with flax eggs and use a plant-based oil to make this cake vegan-friendly.
Frequently Asked Questions
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Can I use any type of pumpkin puree?
Yes, you can use homemade puree or canned pumpkin puree. Just ensure that it’s pure pumpkin without any added spices. -
Is this cake suitable for freezing?
Absolutely! Once the cake is fully cooled, wrap it tightly in plastic wrap and then in aluminum foil before freezing. -
What can I substitute for sourdough starter?
You can use buttermilk or yogurt in place of the sourdough starter, but this will change the overall flavor and texture. -
Can I make this in advance?
Yes, you can prepare this cake a day in advance. Just store it covered at room temperature, and it will taste great the next day. -
How can I make it gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend and ensure the other ingredients are also gluten-free.
Conclusion
Sourdough Pumpkin Coffee Cake is not just a recipe; it’s a celebration of cozy flavors, perfect for the fall season. With its moist texture and wonderful spices, this cake will warm your heart and satisfy your cravings. Whether enjoyed with family or friends, this recipe is bound to bring smiles and compliments your way. So preheat that oven, gather your ingredients, and start baking — you won’t regret it!
Print
Sourdough Pumpkin Coffee Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful fusion of zesty pumpkin and tangy sourdough, perfect for cozy mornings or sweet afternoon pick-me-ups.
Ingredients
- 1 cup sourdough starter (fed or unfed)
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the sourdough starter, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix thoroughly until you reach a smooth batter.
- In another bowl, whisk together the flour, baking soda, baking powder, ground spices, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. If desired, fold in nuts or chocolate chips.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
Serve warm or at room temperature. Drizzle with a glaze or dust with powdered sugar if desired. Can be stored at room temperature for up to 3 days or refrigerated for a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
