Name: Sour Cream Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Firmly packed dark brown sugar - ¾ cup; Unsalted butter, softened - 2 tablespoons; Pumpkin pie spice, divided - 3 ½ teaspoons; All-purpose flour - 3 cups; Baking powder - 2 teaspoons; Baking soda - 1 teaspoon; Salt - ¾ teaspoon; White sugar - 1 ½ cups; Unsalted butter, softened - ¾ cup; Eggs, at room temperature - 4 large; Canned pumpkin puree - 2 cups; Sour cream, at room temperature - 1 cup; Vanilla extract - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sour Cream Pumpkin Bundt Cake

1. Firmly packed dark brown sugar - ¾ cup

2. Unsalted butter, softened - 2 tablespoons

3. Pumpkin pie spice, divided - 3 ½ teaspoons

4. All-purpose flour - 3 cups

5. Baking powder - 2 teaspoons

6. Baking soda - 1 teaspoon

7. Salt - ¾ teaspoon

8. White sugar - 1 ½ cups

9. Unsalted butter, softened - ¾ cup

10. Eggs, at room temperature - 4 large

11. Canned pumpkin puree - 2 cups

12. Sour cream, at room temperature - 1 cup

13. Vanilla extract - 2 teaspoons

How to cook deliciously - Sour Cream Pumpkin Bundt Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.

2. Stage

Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.

3. Stage

Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.

4. Stage

Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.

5. Stage

Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.

6. Stage

Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.