Pumpkin Sourdough Coffee Cake Recipes

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PUMPKIN SOURDOUGH COFFEE CAKE



Pumpkin Sourdough Coffee Cake image

Wondering how to use up your Amish sourdough starter? Try this easy Pumpkin Sourdough Coffee Cake. It has a tangy flavor that pairs beautifully with the pecan streusel topping.

Provided by Julie Clark

Categories     Dessert

Time 35m

Number Of Ingredients 14

½ cup pumpkin puree
½ cup brown sugar
1 large egg ((at room temperature))
1 teaspoon vanilla
1 cup Amish sourdough starter ((make sure the starter is fed and active))
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice
4 tablespoons melted butter
2 tablespoons brown sugar
½ teaspoon pumpkin pie spice
3 tablespoons chopped pecans

Steps:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Spray a deep dish pie plate with cooking spray. (Or you can use an 8x8 baking pan or round cake pan.)
  • In a medium bowl, mix together the pumpkin puree, sugar, egg and vanilla. Mix well.
  • Add the sourdough starter and mix again.
  • In a separate bowl, whisk together the flour, baking powder, soda, salt and pumpkin pie spice.
  • Add to the pumpkin mixture and mix.
  • Add in the melted butter and mix just until combined.
  • Pour the batter into the prepared pie plate and smooth it until even.
  • In a small bowl, combine the topping: brown sugar, pumpkin pie spice and pecans. Use a fork to mix it well.
  • Sprinkle the topping over the cake batter.
  • Bake for about 25 minutes or until the center of the cake springs back when you lightly touch it.
  • Serve warm.
  • Store leftovers in an airtight container.

Nutrition Facts : Calories 242 kcal, Carbohydrate 36 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 38 mg, Sodium 206 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

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