Introduction to Sourdough Pumpkin Coffee Cake
With the warm flavors of the season, I naturally gravitate towards them as the cool fall days start to creep in. It infuses the air with this amazing scent and really enhances those flavors. And this is why I love whipping up Sourdough Pumpkin Coffee Cake. A fast option for those hurried mornings, great to share for brunch, and perfect for the whole family! A combination of sourdough and pumpkin gets a sort of moisture you won’t be able to help but give in to.
If you’re all about getting a dish that’ll blow your loved ones away and make your kitchen smell insane, look no further.
Why You’ll Love This Sourdough Pumpkin Coffee Cake
This Sourdough Pumpkin Coffee Cake is the epitome of comfort food. It’s incredibly easy to whip up, making it perfect for those busy mornings when time is scarce. The rich flavor of pumpkin blended with warm spices will have everyone coming back for seconds. Plus, the hint of sourdough adds a unique twist that elevates this cake from ordinary to extraordinary.
Trust me, this is a dessert you’ll look forward to making again and again!
Ingredients for Sourdough Pumpkin Coffee Cake
This delightful Sourdough Pumpkin Coffee Cake requires a mix of pantry staples and seasonal delights. Here’s what you’ll need:
- Brown Sugar: Adds a deep, rich sweetness to the cake, complimenting the pumpkin beautifully.
- Flour: A blend of all-purpose flour combined with other dry ingredients creates the structure of the cake.
- Ground Cinnamon: The warm spice brings that cozy fall flavor that we all crave.
- Salted Butter: Using both melted and softened butter adds richness and moisture to the cake.
- White Sugar: Balances the warm flavors, ensuring a sweet yet not overpowering taste.
- Vanilla Extract: A splash of vanilla elevates the flavor profile and provides a lovely aroma.
- Eggs: These act as a binder, helping to provide structure and moistness.
- Whole Milk: Adds creaminess and helps to create a tender crumb texture.
- Pumpkin Puree: The star of this recipe; it offers natural sweetness and moisture. Ensure it’s not sweetened or spiced for the best results!
- Sourdough Discard or Active Starter: This is where the magic happens! It contributes to a moist texture while providing a slight tang that balances the sweetness.
- Baking Powder: This leavening agent makes the cake rise, creating a light and fluffy body.
- Pumpkin Pie Spice: A delightful blend of spices that enhances the cake’s fall essence.
- Powdered Sugar: Essential for the glaze, it adds a touch of sweetness on top.
- Milk: Used for the glaze, this helps achieve the perfect consistency.
For those looking to mix it up, consider adding chopped walnuts or pecans for a crunchy texture.
All these ingredients come together to create a cake you’ll want to savor again and again.
Exact quantities can be found at the bottom of the article, along with a printable option for your convenience!
How to Make Sourdough Pumpkin Coffee Cake
Step 1: Prepare the Cinnamon Sugar Mixture
Start by grabbing a bowl and mixing together flour, ground cinnamon, and brown sugar.
Make sure everything is combined well for that perfect blend of flavors.
Next, drizzle in the melted butter and stir again until the mixture resembles a sandy texture.
Set it aside; you’ll use this heavenly cinnamon sugar mixture shortly!
Step 2: Preheat the Oven
Preheat your oven to 375℉ (190℃) to make sure it’s nice and hot when you’re ready to bake your Sourdough Pumpkin Coffee Cake.
This step is crucial for achieving that perfect rise!
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and white sugar until it becomes light and fluffy.
This process usually takes about 2-3 minutes.
The well-blended butter and sugar will create a lovely base for your cake’s rich texture!
Step 4: Incorporate Wet Ingredients
Now it’s time to enhance that buttery mix! Add the vanilla extract, eggs, whole milk, pumpkin puree, and your sourdough discard or active starter.
Mix everything together until fully incorporated and smooth.
The pumpkin puree not only contributes to that autumn flavor but also keeps the cake moist!
Step 5: Add Baking Powder and Spices
It’s flavor time! Sprinkle in the baking powder and pumpkin pie spice.
Mix until just combined.
These ingredients are crucial as they help your cake rise beautifully while filling your kitchen with that cozy fall scent.
Step 6: Mix in the Flour
Add the all-purpose flour one cup at a time, mixing well after each addition.
This technique helps create a smooth batter without lumps.
Remember, a little patience goes a long way for that perfect texture!
Step 7: Assemble the Cake Layers
Generously grease your 9×13 pan before pouring half of the batter into the bottom.
Now comes the fun part—sprinkle half of your cinnamon sugar mixture over the batter!
Pour the remaining batter on top, and then crumble the rest of the cinnamon sugar mix for that irresistible topping.
You’ve created layers of deliciousness!
Step 8: Bake the Cake
Place the cake in your preheated oven and bake for 45-55 minutes.
Keep an eye on it; you want the top to be golden brown.
Check for doneness by inserting a toothpick into the center; it should come out clean when it’s ready!
Step 9: Prepare the Glaze
While the cake cools, let’s whip up that topping! In a bowl, combine the powdered sugar and cinnamon.
Add the vanilla extract, along with 1 tablespoon of milk, and mix until it’s smooth.
If it’s too thick, you can add a little more milk, one tablespoon at a time, until you reach that perfect drizzle consistency.
Step 10: Drizzle and Serve
Once your cake has cooled down, it’s time for the final touch! Drizzle the glaze over the top of the cake.
Slice it into squares for serving, and get ready for the praises to roll in from your family and friends!
Tips for Success
- Ensure your butter is softened for easy creaming with sugar. It should feel like a cloud!
- Don’t skip preheating the oven; a hot oven ensures a great rise and texture.
- Use fresh spices for that aromatic boost—old spices can dull your cake’s flavor.
- Let the cake cool before glazing for a beautiful finish without a messy run.
- Consider storing leftovers in an airtight container to maintain freshness!
Equipment Needed
- Mixing Bowls: A set of various sizes will help for all your mixing needs. You can also use any large bowl you have on hand.
- Whisk: Ideal for mixing dry ingredients or creaming butter and sugar. A fork can work in a pinch!
- 9×13 Baking Pan: Perfect for your coffee cake. An alternative is an 11×7 pan if that’s what you have.
- Measuring Cups and Spoons: Essential for accurate measurements, though you can use any cup for rough estimates.
- Toothpick: Use to check for doneness, or grab a knife if that’s easier for you.
Variations for Sourdough Pumpkin Coffee Cake
- Nuts and Seeds: Add chopped walnuts, pecans, or pumpkin seeds for a delightful crunch and added nutrition.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version. Just make sure it’s a blend that has some xanthan gum for structure.
- Spiced Up: Add ginger or nutmeg to the spice mix for an extra layer of warmth and flavor.
- Chocolate Twist: Swirl in some chocolate chips or chunks for a decadent chocolatey indulgence mixed with pumpkin goodness.
- Less Sugar: Reduce the amount of sugar by half if you prefer a less sweet cake; the pumpkin adds natural sweetness.
- Dairy-Free: Use coconut milk and dairy-free butter for a delicious vegan adaptation that doesn’t compromise on flavor.
Serving Suggestions
- Pair your Sourdough Pumpkin Coffee Cake with a steaming cup of coffee or spiced chai for a delightful autumn treat.
- Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
- For presentation, dust with powdered sugar before serving for a lovely finish!
- Add some fresh fruit like apple slices or berries on the side for a refreshing contrast.
FAQs about Sourdough Pumpkin Coffee Cake
Do you have questions about making Sourdough Pumpkin Coffee Cake?
You’re not alone! Here are some common queries I’ve encountered along my baking journey.
Can I use fresh pumpkin instead of canned puree?
Absolutely! You can use fresh pumpkin, just make sure it’s cooked and pureed until smooth.
This gives a wonderful, vibrant flavor to your cake.
How should I store leftovers?
Keep any uneaten cake in an airtight container at room temperature for up to three days.
You can also refrigerate it if you want it to last a bit longer—you’ll just need to warm it up a little before serving!
What do I do if I don’t have sourdough discard?
If you don’t have sourdough discard on hand, you can use an active sourdough starter instead.
You can also substitute it with plain yogurt or buttermilk, keeping in mind that it will slightly alter the flavor.
Can I freeze this cake?
Definitely! You can freeze the coffee cake once it’s completely cooled.
Just wrap it well in plastic wrap and then foil. When you’re ready to enjoy, let it thaw at room temperature before serving.
What’s the best way to serve it?
You can serve Sourdough Pumpkin Coffee Cake warm or at room temperature.
Drizzling it with glaze or pairing it with whipped cream adds a perfect finishing touch!
Final Thoughts
Baking Sourdough Pumpkin Coffee Cake has been a delightful journey for me, filled with aromas of fall and moments of joy.
This isn’t just a recipe; it’s a warm hug during chilly days when comfort is needed most.
The combination of zesty pumpkin and tangy sourdough creates a cake that’s not only moist but also comes alive with flavor.
Whether for family gatherings or quiet afternoons, it’s a treat that never fails to bring smiles.
I hope this recipe becomes a cherished part of your fall traditions, just as it has for me!
Sourdough Pumpkin Coffee Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful pumpkin coffee cake with a touch of sourdough, perfect for fall.
Ingredients
- 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
- Combine flour, cinnamon, and brown sugar in a bowl. Mix to combine and add melted butter. Mix together and set aside.
- Preheat your oven to 375℉ (190℃).
- In a large mixing bowl, cream together softened butter and white sugar.
- Add vanilla extract, eggs, milk, pumpkin puree, and sourdough discard (or active starter). Mix to combine.
- Add baking powder and pumpkin pie spice; mix to combine.
- Add flour 1 cup at a time, mixing after each addition.
- Generously grease a 9×13 pan and pour half of the coffee cake batter into the bottom.
- Layer half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter on top and crumble the rest of the cinnamon sugar mixture over it.
- Bake for 45-55 minutes until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to cool in the pan.
- For the glaze, combine powdered sugar and cinnamon in a bowl.
- Add vanilla and 1 Tablespoon of milk; mix to combine.
- Slowly add the second Tablespoon of milk while mixing until the desired consistency is reached.
- Drizzle over the cooled pumpkin coffee cake, slice to serve, and enjoy!
Notes
- Ensure the pumpkin puree is not sweetened or spiced for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a variation, add walnuts or pecans for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
