Each month we post a new recipe for you to try. We appreciate your comments and experiences with them.
This month's recipe is: Sourdough Pumpkin Coffee Cake
Ingredients for an 8" springform pan
1/2 C pumpkin puree
1/2 C maple sugar
1 lg egg
1 t vanilla extract
1 t maple flavoring
1 Cup sourdough starter (freshly fed)
3/4 C whole wheat flour
1 t baking powder
1/4 tsp salt
4 T melted butter or vegetable oil
Pre heat ovent o 375F convection.
Butter the spring form pan. Set aside.
Mix the flour,sugar, the baking powder and salt. Set aside.
Whisk the pumpkin puree with the melted butter or oil, add the egg and the flavorings.
Add the sourdough and mix to blend. Add the dry ingredients and stir just enough to blend but not too much.
Pour onto the prepared baking pan and spread evenly.
Cover the pan with foil and bake for 40 min.
Remove the foil and finish baking for an additional 15/20 min or until the internal temperature reaches at least 190F.
Let cool.Dust with powder sugar before serving.