Sourdough Discard Pumpkin Coffee Cake: A Tasty Fall Treat

The fall season brings the opportunity to combine sourdough discard with pumpkin. The sourdough discard pumpkin coffee cake is a moist and flavorful treat suitable for breakfast, brunch, or an afternoon snack. This recipe offers a practical way to use sourdough discard while creating a delicious dish. The cake features a tender texture with a subtle tang and rich pumpkin flavor. A crumbly streusel topping adds sweetness and texture to the cake. This recipe is likely to become a favorite among families who enjoy seasonal flavors and efficient baking practices.

Table of Contents

Recipe

Ingredients

For the cake:

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups all-purpose flour
• 1 cup sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt

For the streusel topping:

• 1/2 cup brown sugar
• 1/4 cup flour
• 1/4 cup cold butter
• 1 tsp cinnamon

Steps

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, thoroughly mix the sourdough discard, pumpkin puree, vegetable oil, and eggs.
3. In a separate bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking pan, spreading it evenly.
6. For the streusel topping, mix the brown sugar, flour, cold butter, and cinnamon in a bowl until crumbly. Use your fingers or a fork to achieve the desired consistency.
7. Sprinkle the streusel topping evenly over the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan before serving.

Tips and Tricks

1. For an extra layer of indulgence, consider adding a cream cheese swirl. Mix 8 oz of softened cream cheese with 1/4 cup sugar and 1 egg. Dollop this mixture over the batter before adding the streusel topping.
2. Enhance the pumpkin flavor by adding 1 tsp of pumpkin pie spice to the batter. This blend of cinnamon, ginger, nutmeg, and allspice will give your cake a more complex flavor profile.
3. For added texture and nutty flavor, incorporate 1/2 cup of chopped pecans or walnuts into the streusel topping.
4. To ensure your cake stays moist, avoid overbaking. Start checking for doneness at the 30-minute mark, as oven temperatures can vary.
5. If your sourdough discard is particularly tangy, you might want to increase the sugar in the recipe slightly to balance the flavors.

How to Serve

This Sourdough Discard Pumpkin Coffee Cake is versatile and can be enjoyed in various ways:

1. Serve it warm for breakfast alongside a cup of coffee or tea.
2. Pack a slice in lunchboxes for a midday treat.
3. Offer it as a dessert after dinner, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
4. Cut it into smaller squares for an easy-to-serve option at potlucks or bake sales.
5. For an extra special touch, drizzle each slice with a simple glaze made from powdered sugar and milk before serving.

Fall’s Perfect Bite

The sourdough discard pumpkin coffee cake combines fall flavors with smart baking practices. Using sourdough discard reduces waste and adds flavor to this fall dessert. This versatile cake works for breakfast, snacks, or dessert, and its easy preparation yields complex flavors, making it suitable for bakers of all levels. When you have excess sourdough discard and want a fallal treat, try this recipe.