Pumpkin Bundt Cake
A highly-perfumed cake with a delightfully moist crumb.
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
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.