Sourdough Pumpkin Cinnamon Roll Cake Recipe
Delicious sourdough pumpkin cake swirling with buttery sugar and cinnamon and topped with decadent cinnamon roll icing! This easy dessert recipe takes all the work out of cinnamon rolls but captures the taste!
Equipment
- 1 9x13 cake dish
Ingredients
- 1/2 cup sourdough starter active or discard
- 1/4 cup warm water
- 1/3 cup butter or oil
- 1/2 cup sugar
- 1 cup pumpkin purée
- 1 1/2 tsp vanilla
- 2 eggs
- 2 tsp cinnamon
- 1/2 tsp pumpkin spice optional
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 cups flour
Butter & Sugar Swirls
- 1/2 stick butter
- 1 cup brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
Icing
- 2 cups powdered sugar
- 4 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Combine sourdough starter and warm water. Allow to dissolve about 5 minutes before stirring.
- Add melted butter, sugar, pumpkin puree, vanilla, and eggs.
- In a separate bowl mix together salt, baking powder, and flour. Slowly combine flour mixture with the wet ingredients. Whisk until well combined.
- Pour cake batter into a well greased 9x13 cake pan and sit to the side.
- In a separate bowl mix softened butter, brown sugar, flour, and cinnamon until buttery and soft. Drop tablespoon amount onto the top of the cake batter, spaced about two inches apart and one inch rows.
- To create your cinnamon swirls, simply drag a butterknife through the batter and spoonfuls of butter mixture swirl it through the rows longways. Then drag the knife sideways to create the perfect swirls. Repeat if necessary.
- Bake for 30-35 minutes or until the top is golden brown.
- For icing, combine powdered sugar, vanilla, and milk in a medium sized bowl. Mix well until no clumps are present. Refrigerate until cake has baked and fully cooled. Glaze on top fully or drizzle.