During the fall season, many people enjoy foods with warm and comforting flavors associated with this time of year. The sourdough pumpkin cake combines the tangy taste of sourdough with sweet and spiced pumpkin, creating a dessert that many find appealing. This cake serves two purposes: it satisfies cravings for seasonal flavors and provides a practical use for excess sourdough starter.
Table of Contents
Recipe
Ingredients
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Steps
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large mixing bowl, combine the sourdough discard, pumpkin puree, vegetable oil, and eggs. Whisk until the mixture is smooth and well incorporated.
- In a separate bowl, sift together the flour, sugar, baking soda, cinnamon, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix – a few small lumps are okay.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
- After 10 minutes, transfer the cake to a wire rack to cool completely.
Tips and Tricks
- Sourdough Discard: For the best flavor, use sourdough discard that’s been fed within the last week. If your discard is older, it may be more acidic and could affect the cake’s texture.
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that will throw off the balance of flavors in the cake.
- Spice it Up: Feel free to experiment with your favorite fall spices. A pinch of nutmeg or allspice can add depth to the flavor profile.
- Don’t Overmix: Overmixing can lead to a tough, dense cake. Mix just until the ingredients are combined for a tender crumb.
- Check for Doneness: Oven temperatures can vary, so start checking your cake at the 40-minute mark. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Make Ahead: This cake tastes better the next day, as the flavors have time to meld. Store it covered at room temperature overnight before serving.
How to Serve
The beauty of this Sourdough Pumpkin Cake lies in its versatility. Here are a few serving suggestions:
- Classic: A simple dusting of powdered sugar is all this cake needs to shine. It’s perfect for afternoon tea or as a not-too-sweet dessert.
- Decadent: For a more indulgent treat, top the cake with cream cheese frosting. The tanginess of the frosting complements the sourdough and pumpkin beautifully.
- A La Mode: Serve warm slices with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
- Breakfast: Yes, you read that right! A slice of this cake pairs wonderfully with your morning coffee. The sourdough adds a nutritional boost, making it a justifiable breakfast option.
- Garnish: For a beautiful presentation, top slices with a sprinkle of toasted pumpkin seeds or a dollop of whipped cream.
Waste Not, Want Yum
The sourdough pumpkin cake is a special dessert that brings together smart fall tastes. This recipe is great if you have an extra sourdough starter, want a fall dessert, or just want to try something new. It shows how mixing old and new baking ideas can make something really good. So, start your oven and get ready to enjoy this tasty fall treat. Have fun baking!
