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

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.