Pumpkin Bundt Cake
A highly-perfumed cake with a delightfully moist crumb.
Servings: 12
Ingredients
The dry ingredients:
- 3 cups (375g) all-purpose flour
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
The wet ingredients:
- 1 cup (226g) butter, softened to room temperature
- 2 cups (400g) dark brown sugar
- 2 large eggs
- 1 15-ounce can pure pumpkin puree
- 1/2 cup full-fat sour cream
- 1 teaspoon pure vanilla extract
Instructions
Preliminaries:
- Center the oven rack, and preheat the oven to 350°F. Also, grease and flour (or spray with "baking" spray) a standard 12-cup-capacity, 10-inch-diameter Bundt pan.
Mixing the dry ingredients:
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
Making the cake batter:
- In the bowl of a standing mixer that is outfitted with the mixing or "paddle" attachment, cream the butter and brown sugar together at medium speed until perfectly smooth -- 3-5 minutes. Then beat in the eggs one at a time, followed by the pumpkin puree, sour cream, and vanilla.
- At "low" speed, gradually beat in the flour mixture. Beat only until the flour disappears into the batter.
- Spoon the batter into the prepared Bundt pan, and smooth the top with a spatula.
Baking and cooling the cake:
- Bake in the preheated 350°F oven until a toothpick or skewer inserted between the tube and the edge of the pan comes out clean -- 55-60 minutes. Cool for 10-15 minutes on wire rack, then unmold onto a plate or platter. Cool completely before slicing.
- Although the cake doesn't require any adornment, you might like to dust it with confectioners' sugar before serving. Or, glaze or frost the cake.