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Sourdough Pumpkin Coffee Cake

Sourdough Pumpkin Coffee Cake: Amazing Fall Treat

  • Author: basmer1517
  • Total Time: 1 hour 5 minutes - 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Sourdough Pumpkin Coffee Cake recipe offers a delightful blend of warm pumpkin spice and tangy sourdough, perfect for autumn gatherings or a cozy afternoon treat. It features a moist cake base, a sweet cinnamon-sugar streusel topping, and a simple vanilla glaze.

Ingredients

Scale
  • 1 1/2 cups brown sugar
  • 5 Tablespoons flour
  • 4 teaspoons ground cinnamon
  • 6 Tablespoons salted butter, melted
  • 1/2 cup salted butter (1 stick), softened
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup whole milk
  • 1 1/2 cups pumpkin puree
  • 1 cup sourdough discard or active starter
  • 5 teaspoons baking powder
  • 4 teaspoons pumpkin pie spice
  • 3 1/2 cups all-purpose flour
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1–2 Tablespoons milk

Instructions

  1. Combine 5 Tablespoons flour, 4 teaspoons ground cinnamon, and 1 1/2 cups brown sugar in a bowl. Add 6 Tablespoons melted butter and mix until it resembles damp sand. Set aside.
  2. Preheat your oven to 375°F (190°C).
  3. In a large mixing bowl, cream together 1/2 cup softened butter and 1 1/2 cups white sugar until creamy.
  4. Add 2 teaspoons vanilla extract, 2 eggs, 1 cup whole milk, 1 1/2 cups pumpkin puree, and 1 cup sourdough discard or active starter. Mix until well combined.
  5. Add 5 teaspoons baking powder and 4 teaspoons pumpkin pie spice. Mix to combine.
  6. Gradually add 3 1/2 cups all-purpose flour, 1 cup at a time, mixing well after each addition until the batter is thick but smooth.
  7. Grease a 9×13-inch pan. Pour half of the coffee cake batter into the bottom and spread evenly.
  8. Sprinkle half of the cinnamon-sugar mixture over the batter.
  9. Pour the remaining batter on top and level it.
  10. Sprinkle the remaining cinnamon sugar mixture generously on top.
  11. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  12. Allow the cake to cool in the pan.
  13. While the cake cools, prepare the glaze: In a small bowl, combine 1 cup powdered sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Add 1 Tablespoon of milk and stir. Add more milk, 1 teaspoon at a time, until the glaze reaches a drizzling consistency.
  14. Drizzle the glaze over the cooled Sourdough Pumpkin Coffee Cake. Slice and serve.

Notes

  • For a thicker glaze, use less milk.
  • Ensure the sourdough discard or starter is at room temperature.
  • This cake can be stored at room temperature for several days or refrigerated for longer freshness.
  • Prep Time: 20 minutes
  • Cook Time: 45-55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 28g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

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Find it online: https://www.bulkfork.com/sourdough-pumpkin-coffee-cake/