Description
A deliciously moist coffee cake made with sourdough starter and pumpkin puree, spiced with cinnamon and nutmeg, perfect for fall gatherings.
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup oil or melted butter
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Optional: walnuts, pecans, or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, mix the sourdough starter and pumpkin puree.
- Add brown sugar, eggs, and oil. Stir until combined.
- In another bowl, whisk together flour, baking soda, baking powder, and spices.
- Gradually mix the dry ingredients with the wet ingredients until just combined.
- If desired, fold in nuts or chocolate chips.
- Transfer batter to the prepared cake pan and smooth the top.
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes before transferring to a cooling rack.
Notes
Allow the cake to cool properly before slicing to ensure the best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: sourdough, pumpkin, coffee cake, fall baking, dessert