Description
A delightful and moist coffee cake made with sourdough starter and pumpkin, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup pumpkin puree
- 1/2 cup sugar (adjust to taste)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, combine sourdough starter, pumpkin puree, and sugar.
- Add the eggs and whisk until well combined, adding a splash of vanilla extract if desired.
- In another bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gently combine the dry mixture with the wet mixture until just combined.
- If using, fold in walnuts or chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
Notes
Ensure your sourdough starter is active. Allow the cake to cool before slicing for best flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: sourdough, pumpkin cake, fall dessert, coffee cake, autumn recipes