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 Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 453 Calories

Ingredients

• ½ cup butter, softened
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup sour cream
• 1 cup canned pumpkin
• ½ cup margarine, softened
• 3 teaspoons ground cinnamon
• 4 large eggs, at room temperature
• baking spray

Recipe 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.