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Sourdough Pumpkin Cake That’s Perfectly Spiced & Moist

Sourdough Pumpkin Cake
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This Sourdough Pumpkin Cake is a moist, spiced, and cozy fall treat made with sourdough discard and pumpkin puree. Perfect as a breakfast coffee cake or a comforting dessert, it’s layered with a cinnamon sugar swirl and topped with an optional glaze.

Ingredients

Scale
  • 1 cup sourdough starter (discard or fed)
  • 1 cup canned pumpkin purée
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ⅓ cup vegetable oil (or melted butter)
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • ½ cup brown sugar (for topping)
  • 2 tsp cinnamon (for topping)
  • 2 tbsp all-purpose flour (for topping)
  • 2 tbsp butter, melted (for topping)
  • ½ cup powdered sugar (for optional glaze)
  • 1–2 tbsp milk or cream (for optional glaze)

Instructions

  1. In a large bowl, combine sourdough starter, pumpkin purée, brown sugar, granulated sugar, eggs, oil, and vanilla extract.
  2. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Add the dry ingredients to the wet mixture and stir until just combined.
  4. Pour half of the batter into a greased 8×8-inch baking pan.
  5. In a small bowl, mix ½ cup brown sugar, 2 tsp cinnamon, 2 tbsp flour, and 2 tbsp melted butter. Sprinkle half of this mixture over the batter in the pan.
  6. Add the remaining batter on top, then sprinkle the remaining cinnamon sugar topping.
  7. Use a knife to gently swirl the topping into the batter for a marbled effect.
  8. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool. If desired, whisk together powdered sugar and milk or cream to make a glaze and drizzle over the cooled cake.
  10. Serve warm and enjoy with a cozy drink.

Notes

  • You can use either sourdough discard or fed starter.
  • Vegetable oil makes the cake extra moist, but melted butter adds rich flavor.
  • Glaze is optional but adds a sweeter finish.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Perfect for using up sourdough discard in a no-waste recipe.

Nutrition

Find it online: https://www.tastydelishrecipes.com/sourdough-pumpkin-cake-recipe-moist-and-spiced/