Sour Cream Pumpkin Bundt Cake
Indulge in the flavors of fall with this Sour Cream Pumpkin Bundt Cake, a moist and tender dessert brimming with warm spices and seasonal charm. Perfectly balanced with the richness of sour cream and the earthy sweetness of pumpkin puree, this bundt cake achieves a velvety crumb that's hard to resist. Aromatic cinnamon, nutmeg, and ginger infuse every bite with cozy autumnal warmth, while a light dusting of powdered sugar adds an elegant finishing touch. Easy to prepare in just 20 minutes of prep time, this stunning centerpiece is ideal for holiday gatherings, family dinners, or a luscious afternoon treat. Whether served plain or dressed up with a dollop of whipped cream, this bundt cake promises to delight pumpkin lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 4 eggs
- 1.5 cups pumpkin puree
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan thoroughly, ensuring all crevices are coated. Dust with flour and shake off any excess.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
In another large bowl, using an electric hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the pumpkin puree, sour cream, and vanilla extract. Beat until smooth and well combined.
Gradually add the dry mixture to the wet mixture in thirds, mixing gently after each addition until just combined. Do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the surface with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once cool, dust the top with powdered sugar if desired, slice, and serve.
Nutrition Facts
Calories |
5371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.4 g | 318% | |
| Saturated Fat | 146.6 g | 733% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 5625 mg | 245% | |
| Total Carbohydrate | 736.6 g | 268% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 434.4 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 599 mg | 46% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1628 mg | 35% | |
*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.
