New York Times Sour Cream Pumpkin Carrie Sheridan
Indulge in the autumnal charm of the New York Times Sour Cream Pumpkin Cake by Carrie Sheridan, a moist and spiced masterpiece perfect for cozy gatherings. This easy-to-bake treat balances the richness of sour cream and butter with the earthy sweetness of pumpkin puree, while a blend of cinnamon, nutmeg, and ginger lends it a warm, aromatic depth. With just 20 minutes of prep time and a quick bake in a 9-inch springform pan, this cake is as effortless as it is delightful. The tender crumb and perfectly spiced flavors make it a standout dessert or a delectable teatime companion. Serve it with a dollop of whipped cream or a dusting of powdered sugar for the ultimate rustic dessert experience. Perfect keywords for fall baking enthusiasts: sour cream pumpkin cake, moist pumpkin dessert, easy autumn recipes, spiced pumpkin cake, New York Times recipes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup, packed brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 cup canned pumpkin puree
- 0.5 cup sour cream
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or a deep-dish pie pan.
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another medium-sized bowl, combine the wet ingredients: pumpkin puree, sour cream, melted butter, eggs, and vanilla extract. Whisk until smooth and well combined.
Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix to keep the texture moist and tender.
Transfer the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the baked cake cool in the pan for about 15 minutes, then remove it from the pan and allow it to cool completely on a wire rack.
Optional: Serve with a dollop of whipped cream or a dusting of powdered sugar on top for extra indulgence.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 54.6 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
