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Sourdough Pumpkin Coffee Cake

Sourdough Pumpkin Coffee Cake – Soft, Spiced & Perfectly Tangy!
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Sourdough Pumpkin Coffee Cake is a delightful blend of flavors that perfectly combines the richness of pumpkin with the tanginess of sourdough, topped with a cinnamon sugar mix and a sweet vanilla glaze.

Ingredients

Scale
  • 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

Instructions

  1. Combine flour, cinnamon, and brown sugar in a bowl. Mix to combine and add melted butter. Mix together and set aside.
  2. Preheat your oven to 375℉ (190℃).
  3. In a large mixing bowl, cream together butter and sugar.
  4. Add vanilla extract, eggs, milk, pumpkin puree, and sourdough discard (or active starter) and mix to combine.
  5. Add the baking powder and pumpkin pie spice, mixing to combine.
  6. Add flour 1 cup at a time, mixing after each cup.
  7. Generously grease a 9×13 pan and pour half of the coffee cake batter into the bottom.
  8. Layer half of the cinnamon sugar all over the pan and pour the remaining batter on top.
  9. Crumble the remaining cinnamon sugar mixture on top.
  10. Bake for 45-55 minutes at 375℉ (190℃) until the top is golden brown and a toothpick inserted into the middle comes out clean.
  11. Allow to cool in the pan.
  12. Combine powdered sugar and cinnamon in a bowl, then add vanilla and 1 Tablespoon of milk. Mix to combine and slowly add the other Tablespoon of milk while mixing until desired consistency is reached for the glaze.
  13. Drizzle the glaze over cooled pumpkin coffee cake, slice to serve, and enjoy!

Notes

  • Ensure the pumpkin puree is not sweetened.
  • Store leftovers in an airtight container at room temperature.
  • This cake can be made a day ahead for improved flavor.

Nutrition

Find it online: https://www.spiritsdrink.com/sourdough-pumpkin-coffee-cake-recipe/