As the season slows and the air turns crisp, we turn to the comfort of the kitchen — to simple ingredients, familiar flavors, and recipes that bring warmth to everyday moments. We had the opportunity to chat with Emily Sabio about seasonal cooking, finding inspiration in the change of weather, and the little rituals that make fall feel like home.
1. What inspired this recipe?
Coffee cake is one of my favorite desserts and/or breakfast treats. I wanted to do something festive so created it as a pumpkin version and of course with sourdough discard. I try to add that in anything I can.
2. How do you like to set the mood when cooking or entertaining this time of year?
Entertaining is so special, especially around the holidays. It is so meaningful to open up your home to host people you love. I like to start with a good deep clean and cozy, holiday candles around the house. I try to keep decorating very minimal and use as many fresh items as I can (pumpkins, garland, flowers, etc.
3. Do you prefer cooking alone or making it a shared experience?
I love both but especially around the holidays, I like to include my babies. I remember my mom always letting us in the kitchen when we were little, we were always included and never were in the way. I try to create the same experience for my own kids, that is how they learn and we create so many memories.
4. When do you most love making this dish? - slow mornings, Sunday dinners, holiday gatherings?
This is definitely a slow morning dish. Windows open to let the chill in with a hot coffee and then eating it with another cup of coffee, of course.
5. Do you prefer sourcing any ingredients locally (farmers market, your garden?)
I try to use the best ingredients in my baking and cooking. I use farm fresh eggs, my own sourdough discard and organic ingredients.
6. Whether a dish, gathering, or specific ingredient, what do you look forward to most this season?
I enjoy just slowing down during this season. Holidays can get so busy and hectic but I think it is so important to enjoy the little things; crisp morning air, a fresh baked good filling the air, a hot cup of coffee or tea, kids making holiday crafts. Those are the things I try to make a priority during this season.
Sourdough Pumpkin Coffee Cake
Ingredients:
Pumpkin Coffee Cake Batter
- ½ cup butter 1 stick, softened
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- 1/2 cup pumpkin puree
- 1 cup sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all purpose flour
- ½ teaspoon salt
Cinnamon Sugar Filling & Topping
- 1½ cup brown sugar
- 5 Tablespoons flour
- 4 teaspoons pumpkin pie spice
- 6 Tablespoons butter melted
- pinch of salt
Instructions:
Mix together pumpkin pie spice & sugar topping and set aside.
Preheat your oven to 375℉ (190℃). In a large mixing bowl, cream together butter and sugar. Add pumpkin purée, vanilla extract, eggs, milk, and sourdough discard or active starter. Mix to combine.
Add the baking powder, salt and flour and mix until combined.
Generously grease a 9×13 pan and pour half of the coffee cake batter into the bottom. Layer half of the spice & sugar topping all over the pan ( I like to swirl mine in the middle a bit) and pour the remaining batter on top. Crumble the remaining mixture on top.
Bake for 40-45 minutes at 375℉ until the top is golden brown and cake is cooked through.
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