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!
Provided by Rebekah Rose Hills
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
- 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.
- Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
- 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.
Nutrition Facts : Calories 452.7 calories, Carbohydrate 60.4 g, Cholesterol 90.8 mg, Fat 21.2 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 9.3 g, Sodium 629.1 mg, Sugar 34.4 g
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