Sour Cream Pumpkin Bundt Cake ๐๐ฐ
Overview:
- Preparation Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Servings: 16
- Calories per Serving: 410.5 kcal
- Rating: โญโญโญโญโญ (5/5)
Description:
Indulge in the delightful flavors of autumn with this Sour Cream Pumpkin Bundt Cake! A luscious blend of pumpkin, warm spices, and a decadent brown sugar streusel, this cake is perfect for festive occasions like Christmas, Thanksgiving, or Halloween gatherings. Whether it’s a cozy weeknight treat or a dessert for a large group, this recipe promises to impress with its moist texture and rich flavor profile.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brown sugar | 1/2 cup |
| Ground cinnamon | 1 tsp |
| Ground allspice | 1/4 tsp |
| Butter | 2 tbsp |
| Walnuts | 1/2 cup |
| All-purpose flour | 3 cups |
| Ground cinnamon | 1 tsp |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Granulated sugar | 2 cups |
| Butter (softened) | 1 cup |
| Eggs | 4 |
| Pumpkin puree | 1 cup |
| Sour cream | 8 oz |
| Vanilla extract | 2 tsp |
| Powdered sugar | 1 1/2 cups |
| Milk | 2-3 tbsp |
Instructions:
- Preheat your oven to 350ยฐF (175ยฐC).
- Grease and flour a 12-cup bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- Prepare the Streusel: In a small bowl, combine brown sugar, ground cinnamon, and ground allspice. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Fold in the chopped walnuts and set aside.
- Prepare the Batter: In a separate medium bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Set aside.
- In a large mixer bowl, beat together the granulated sugar and softened butter until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the pumpkin puree, sour cream, and vanilla extract until well combined.
- Gradually incorporate the flour mixture into the wet ingredients, beating until the batter is smooth and uniform.
- Assemble the Cake: Spoon half of the batter into the prepared bundt pan, spreading it evenly along the bottom.
- Sprinkle the prepared streusel mixture over the batter, ensuring it doesn’t touch the sides of the pan.
- Top with the remaining batter, ensuring it reaches the edges of the pan and covers the streusel layer completely.
- Bake in the preheated oven for 55 to 60 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 30 minutes on a wire rack before inverting it onto the rack to cool completely.
- Prepare the Glaze: In a small bowl, combine the sifted powdered sugar with 2 to 3 tablespoons of orange juice or milk, stirring until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with additional chopped walnuts for a decorative touch.
Serving:
- Serve this Sour Cream Pumpkin Bundt Cake as a delightful dessert for your holiday celebrations, or enjoy a slice with a cup of coffee or tea for a cozy autumn treat. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Enjoy the warm flavors of pumpkin and spices in every bite!
