Sour Cream Pumpkin Bundt® Cake
This is a lovely moist pumpkin cake that reminds me almost more of a pumpkin loaf than cake. It's not overly sweet at all, but if you want to amp up the sweetness you could certainly increase the sugar or add a lovely glaze at the end, or serve with whipped cream! It's the perfect slice of cake alongside a cup of tea, or call it breakfast bread!
- Serves: 1 person
- baking spray
- ½cup butter, softened
- ½cup margarine, softened
- 2cups white sugar
- 4large eggs, at room temperature
- 1cup sour cream
- 1cup canned pumpkin
- 2teaspoons vanilla extract
- 3cups all-purpose flour
- 3teaspoons ground cinnamon
- 2teaspoons baking soda
- 1teaspoon salt
Step 1Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
Step 2Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.
Step 3Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
Step 4Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.
Step 5Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
Step 6Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.