Description
A deliciously moist and flavorful sourdough pumpkin coffee cake, perfect for fall gatherings and cozy mornings.
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the sourdough starter, pumpkin puree, vegetable oil, brown sugar, and granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding chocolate chips or dried cranberries.
- This cake can be stored in an airtight container for up to 3 days.
- Serve with a dusting of powdered sugar or a drizzle of glaze for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg