Description
Deliciously moist and spiced, this Sourdough Pumpkin Coffee Cake is perfect for fall gatherings or cozy mornings.
Ingredients
Scale
- 1 1/2 cups brown sugar
- 5 tablespoons all-purpose flour (for dry ingredients)
- 4 teaspoons ground cinnamon (for dry ingredients)
- 5 teaspoons baking powder
- 4 teaspoons pumpkin pie spice
- 3 1/2 cups all-purpose flour (for the batter)
- 1 cup powdered sugar (for glaze)
- 1 teaspoon ground cinnamon (for glaze)
- 6 tablespoons salted butter, melted
- 1/2 cup salted butter (1 stick), softened
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract (for batter)
- 1 teaspoon vanilla extract (for glaze)
- 2 large eggs
- 1 cup whole milk
- 1 1/2 cups pumpkin puree
- 1 cup sourdough discard or active starter
- 1 to 2 tablespoons whole milk (for glaze)
Instructions
- In a medium bowl, combine 5 tablespoons flour, 4 teaspoons ground cinnamon, and 1 1/2 cups brown sugar. Stir in melted butter until evenly incorporated. Set aside.
- Set oven temperature to 375°F.
- In a large bowl, beat softened butter with 1 1/2 cups white sugar until light and fluffy.
- Add vanilla extract, eggs, whole milk, pumpkin puree, and sourdough discard to the creamed mixture. Blend thoroughly until homogeneous.
- Stir in baking powder and pumpkin pie spice, mixing until combined.
- Gradually add 3 1/2 cups all-purpose flour, one cup at a time, mixing well after each addition until batter is smooth.
- Grease a 9×13 inch pan generously. Spread half of the batter evenly across the pan. Sprinkle half of the cinnamon sugar mixture over the batter. Pour remaining batter on top, then crumble remaining cinnamon sugar over it.
- Bake for 45 to 55 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool in pan.
- In a small bowl, blend powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk until smooth. Add up to 1 additional tablespoon milk gradually to achieve desired consistency.
- Drizzle glaze over cooled coffee cake. Slice and serve.
Notes
- Add nuts or chocolate chips for extra flavor.
- Store leftovers in an airtight container to keep moist.
- This cake can be made a day in advance and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg