Name: Sourdough Pumpkin Coffee Cake
Prep time: 20 min
Cook time: PT-489490H33M55S
Total time: 1 h 15 min
Cuisine: American
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

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Introduction to Sourdough Pumpkin Coffee Cake

As the fall chill begins to roll in, nothing feels quite as comforting as a warm slice of Sourdough Pumpkin Coffee Cake. This delightful treat mixes the heartiness of pumpkin with a hint of tang from the sourdough, making it a perfect dish to cozy up with on a brisk afternoon. Whether you’re looking for an easy dessert after dinner or something special for brunch with friends, this recipe is your ticket to delight. I promise it will impress even the pickiest eaters in your family, and it whips up in no time!

Why You’ll Love This Sourdough Pumpkin Coffee Cake

This Sourdough Pumpkin Coffee Cake isn’t just a treat; it’s a time-saver! With a prep time of just 20 minutes, you can enjoy the warm, spicy aroma filling your home in no time. The cake’s unique tang complements the pumpkin beautifully, creating a flavor party in every bite. Plus, it’s the kind of dessert that transforms every gathering into a cozy celebration, perfect for when life gets busy!

Ingredients for Sourdough Pumpkin Coffee Cake

Gathering all your ingredients is key to a successful baking adventure! Here’s what you’ll need for this delightful Sourdough Pumpkin Coffee Cake:

Brown sugar: Adds rich sweetness and moisture to the cake.
Flour: The foundation of your cake’s structure; all-purpose flour works perfectly.
Ground cinnamon: Infuses warm spice that complements the pumpkin beautifully.
Salted butter: Provides flavor and tenderness; melting some allows for easier mixing.
White sugar: Sweetens the batter and balances the spices.
Vanilla extract: Enhances flavors, bringing a cozy essence to the cake.
Eggs: Make the cake fluffy and provide structure.
Whole milk: Keeps the cake moist and adds richness.
Pumpkin puree: The star ingredient that brings flavor, moisture, and nutrition!
Sourdough discard or active starter: Adds tang and depth; it’s a fantastic way to reduce waste!
Baking powder: Essential for leavening, making the cake rise to new heights.
Pumpkin pie spice: A blend of spices that brings autumn vibes straight to your taste buds.
Powdered sugar: For the glaze, it adds sweetness and a lovely shine.
Ground cinnamon (for glaze): Just a pinch to elevate the glaze’s flavor.
Milk (for glaze): Helps to achieve the perfect consistency for drizzling.

For exact measurements, check the bottom of the article for printable quantities. Feel free to play with the ingredients, too! You can use coconut sugar for a richer flavor or swap in almond milk if you prefer a dairy-free option. Happy baking!

How to Make Sourdough Pumpkin Coffee Cake

Creating this Sourdough Pumpkin Coffee Cake is an absolute joy! Trust me; it’s easier than you think. Let’s roll up our sleeves and get started on your new favorite fall dessert!

Step 1: Prepare the Cinnamon Sugar Mixture

Begin by mixing flour, cinnamon, and brown sugar in a medium bowl. This mixture brings a delightful sweetness and spice to your cake. Once combined, pour in the melted butter. Stir everything together until it resembles damp sand. Set this aside—it’s going to add wonderful layers of flavor.

Step 2: Preheat the Oven and Cream Butter and Sugar

While you work on your mixture, preheat your oven to 375°F (190°C). This ensures a perfectly baked cake. In a large mixing bowl, cream together the softened salted butter and white sugar. You want a light and fluffy texture that feels like a warm hug—in other words, beat it until it’s creamy!

Step 3: Combine Wet Ingredients

Now, it’s time to add the magic! Into the butter and sugar blend, add the vanilla extract, eggs, whole milk, pumpkin puree, and your sourdough discard. Give it a good mix until everything is well combined and has that beautiful pumpkin color. It’s like a warm morning sunshine in your bowl!

Step 4: Mix in Dry Ingredients

Next up, gently fold in the baking powder and pumpkin pie spice. Stir to combine these dry elements. Now, gradually add the flour, breaking it down to one cup at a time while mixing well after each addition. Your batter should be thick but smooth, almost like a cozy sweater on a chilly day.

Step 5: Layer the Batter

Grab a generously greased 9×13-inch pan and pour half of your coffee cake batter in. Spread it evenly across the bottom, gently coaxing it into the corners. Then, sprinkle half of your cinnamon sugar mixture over the batter like a dusting of sweet magic. Pour the remaining batter on top, carefully leveling it out.

Step 6: Prepare to Bake

Before it hits the oven, sprinkle the remaining cinnamon sugar mixture generously on top. This will create a stunning crust as it bakes. Pop the pan into the preheated oven and bake for about 45-55 minutes. Watch for a golden-brown top and test doneness with a toothpick. If it comes out clean, your cake is ready to shine!

Step 7: Create the Glaze

While the cake cools, let’s whip up the glaze! In a small bowl, mix powdered sugar, ground cinnamon, vanilla extract, and one tablespoon of milk. Stir until smooth. Add more milk, one teaspoon at a time, until the glaze reaches a luscious drizzling consistency. This glaze is the cherry on top that takes your cake from delightful to divine!

Tips for Success

Always use room temperature ingredients for better mixing and texture.
Check your sourdough discard; it should be bubbly and active for best flavor.
Don’t rush the cooling process; allowing the cake to cool in the pan helps it set up nicely.
Feel free to customize spices based on personal preference—add nutmeg or ginger for a fun twist!
Store leftovers in an airtight container to keep them moist and fresh.

Equipment Needed

Mixing bowls: A large bowl for batter and a smaller one for your cinnamon sugar mix works great.
Measuring cups and spoons: Essential for accuracy in your ingredients; you can also use a food scale if preferred.
9×13-inch baking pan: A sturdy pan is key; you can substitute with a round cake pan if necessary.
Whisk or electric mixer: To cream the butter and sugar; a fork will do in a pinch!
Rubber spatula: Perfect for scraping down the sides of your bowl.

Variations

Gluten-free option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
Nutty addition: Fold in chopped walnuts or pecans for a delightful crunch in every bite.
Chocolate lovers: Add chocolate chips to the batter for a fun twist on this classic cake.
Spiced up version: Enhance the flavor by adding a pinch of cayenne pepper or ground ginger for an extra kick.
Dairy-free variation: Use coconut or almond milk in place of whole milk and dairy-free butter for a vegan adaptation.

Serving Suggestions

Pair slices of Sourdough Pumpkin Coffee Cake with a steaming cup of coffee or spiced chai for a delightful afternoon treat.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Add a sprinkle of nuts on top for extra texture and a cozy presentation.
Garnish with a light dusting of powdered sugar for a charming touch.

FAQs about Sourdough Pumpkin Coffee Cake

Can I use a different type of flour in this recipe?

Absolutely! While all-purpose flour works best, you can experiment with whole wheat or a gluten-free blend. Just remember that different flours might alter the texture slightly. So, keep an eye on the consistency of your batter!

How should I store leftover Sourdough Pumpkin Coffee Cake?

To keep your cake fresh, store it in an airtight container at room temperature for a few days. For longer storage, pop it in the fridge. You can also freeze slices for up to three months—just thaw before diving in!

Can I make this cake ahead of time?

You sure can! This Sourdough Pumpkin Coffee Cake tastes even better after a day in the fridge, allowing those flavors to meld. You can bake it a day or two in advance, just make sure to glaze it right before serving!

What can I substitute for pumpkin puree?

If you find yourself out of pumpkin puree, consider using applesauce or mashed bananas. While these options will change the flavor slightly, they will still provide moisture and sweetness. It’s a fun twist to explore!

Can I customize the spices in this coffee cake?

Of course! Feel free to play with the spices. Adding a hint of nutmeg or even some cardamom can give your cake a delightful complexity. Don’t shy away from making it your own!

Final Thoughts

This Sourdough Pumpkin Coffee Cake is more than just a dessert; it’s a warm embrace on a cool autumn day. Each slice tells a story of comfort, family, and shared moments. As you savor its rich flavors and delightful spices, you’ll find that this cake fits perfectly in any gathering or quiet afternoon at home. The best part? It brings happiness not just to those who eat it, but to you as the baker. So, gather your loved ones, whip up this delightful recipe, and create memories with every bite. Happy baking!