Sour Cream Pumpkin Bundt® Cake
Description
This lovely moist sour cream Bundt® pumpkin cake is reminiscent of a pumpkin loaf. It's not overly sweet but if you want to amp up the sweetness you can add a glaze.
Ingredients
•
baking spray
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1/2 cup butter, softened
•
1/2 cup margarine, softened
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2 cups white sugar
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4 large eggs, at room temperature
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1 cup sour cream
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1 cup canned pumpkin
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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3 teaspoons ground cinnamon
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2 teaspoons baking soda
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1 teaspoon salt
Directions
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.
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.
3
Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
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.
5
Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
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.