Sourdough Pumpkin Bundt Cake Review: A Surprising Delight
There’s something about the mix of pumpkin, warm spices, and the tang of sourdough that just feels like fall in a bite. When I came across the Sourdough Pumpkin Bundt Cake from Scotch and Scones, I knew I had to try it. This cake combines the comforting flavors of pumpkin and sourdough with chocolate chips and a bold icing. I wasn’t sure what to expect, but let me tell you—it turned out a lot better than I initially thought it would!
Why I Loved This Sourdough Pumpkin Bundt Cake
I made this cake for one of our recent church potluck dinners, and it definitely sparked some conversation! Everyone enjoyed the flavor, but there were mixed opinions about the chocolate chips. Some felt the cake would be better without them (and honestly, I tend to agree). The chocolate chips added a different layer of texture, which my husband loved. He said they gave the cake the extra something it needed.
I also want to highlight the icing—at first, I was a bit worried. Tasting it on its own, it was really bold, and I wasn’t sure how it would pair with the cake. But oh my goodness, once it was spread over the cake and everything came together, it was incredible! The icing balanced perfectly with the spiced pumpkin flavor of the cake.
Ingredient Tweaks
The recipe offers some flexibility with spices, which I appreciated. If you don’t have nutmeg, cloves, or cardamom, you can use ginger or allspice. I didn’t have cardamom on hand, so I substituted allspice in the cake, but for the icing, I stuck with cinnamon, cloves, and nutmeg. The flavors came together beautifully.
The recipe also suggests substituting the chocolate chips with walnuts, which I think would be a fantastic option for added crunch and flavor. I haven’t tried it yet because my daughter is allergic to walnuts, but I plan to when I know she’s not interested in having any!
Would I Make the Sourdough Pumpkin Bundt Cake Again?
Definitely! This is a recipe worth revisiting, and I’m already thinking of tweaks to try next time. For instance, I wonder how chopped pecans would taste inside the cake instead of chocolate chips. I think it could add a nice nutty flavor and a bit of crunch, which would complement the pumpkin and sourdough beautifully.
If you’re looking for a unique cake to bring to a gathering, this is a fantastic option. You can find the full recipe over at Scotch and Scones here.
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