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!
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
Preheat 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 2
Cream 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 3
Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.Step 4
Add 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 5
Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.Step 6
Remove 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.