Pumpkin Sourdough Coffee Cake

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.

Course Dessert

Cuisine American

Keyword breakfast cake, cake with sourdough, easy pumpkin cake, sourdough coffee cake

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 242kcal

Author Julie Clark

Ingredients

For the cake:

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

For the topping:

2 tablespoons brown sugar
½ teaspoon pumpkin pie spice
3 tablespoons chopped pecans

Instructions

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.

Notes

The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition