Description
A delightful blend of tangy sourdough and sweet pumpkin, embodying the flavors of autumn in a moist coffee cake.
Ingredients
Scale
- 1 cup Sourdough Starter (100% hydration)
- 1 cup Pumpkin Puree
- 1/2 cup Melted Butter
- 1 cup Brown Sugar
- 2 Eggs
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- Optional: Nuts (walnuts or pecans), Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, blend your sourdough starter and pumpkin puree until smooth. Then add melted butter, brown sugar, and eggs; whisk until combined.
- In another bowl, mix together flour, baking powder, baking soda, and spices; whisk to ensure even distribution.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- If using, fold in nuts or chocolate chips.
- Grease a 9×13 inch baking dish or line it with parchment paper.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Notes
Serve warm with a dusting of powdered sugar or a drizzle of icing. Pairs wonderfully with coffee or spiced cider.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: sourdough, pumpkin, coffee cake, fall dessert, baking, family recipe