I saw this recipe on Instagram and immediately had to try it. It was delicious, so of course I immediately had to try making it into a sourdough discard recipe. And I’m being so serious when I say this is SO good. I’m not even a huge pumpkin fan, and I’m mind blown by how simple and delicious it is.
You can find the original recipe here. If you don’t have sourdough discard, make the original! She also uses pumpkin pie spice in hers, while I used individual spices I already had on hand.
Ingredients
Sourdough Discard Pumpkin Olive Oil Cake
1 cup (120g) all-purpose flour
⅔ cup (150g) sourdough discard
1 cup pumpkin purée
½ cup olive oil
½ cup granulated sugar
¼ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
Cinnamon Cream Cheese Frosting
¼ cup unsalted butter, room temperature
4 ounces full-fat cream cheese, room temperature
2 cups powdered sugar
¾ teaspoon cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt
Directions
Preheat your oven to 350°F and grease your baking pan or pans. I do 4 (6 inch) mini pie plates, or you could use a standard 8 inch cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate large bowl, whisk together the pumpkin purée, sourdough discard, olive oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and mix just until combined. Don’t overmix.
Pour the batter into your prepared pan or pans. Bake until the center is set and a toothpick inserted into the center comes out clean. If making four smaller cakes like I did, start checking them around 30 minutes. Baking time will vary depending on the size and depth of your pans.
Let the cake cool completely before frosting.
Make the Cinnamon Cream Cheese Frosting
Whip the softened butter and cream cheese together until smooth and creamy.
Add the cinnamon, vanilla, and salt and mix until combined. Gradually add the powdered sugar and continue mixing until completely incorporated.
Once everything is combined, whip the frosting or another minute or so to get it nice and fluffy.
Frost the completely cooled cake or cakes and enjoy!
Storage: Because of the cream cheese frosting, store the finished cake covered in the refrigerator.