Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground nutmeg: 1/2 teaspoon (2.5g)
- Ground cloves: 1/4 teaspoon (1.25g)
- Salt: 1/4 teaspoon (1.25g)
- Unsalted butter: 1 cup (2 sticks) (227g), softened
- Granulated sugar: 1 3/4 cups (350g)
- Eggs: 3 large (170g)
- Pure pumpkin puree: 1 can (15 ounces) (425g)
- Sour cream: 1 cup (240g)
Preparation Time: 20 minutes
Cooking Time: 60-70 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream. Beat until just combined.
- Pour the batter into the prepared Bundt pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 410 per slice (1/8 of cake)
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 200mg
- Carbohydrates: 55g
- Fiber: 2g
- Sugar: 30g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Spiced with classic pumpkin pie spices
- Rich and decadent with sour cream
- Perfect for holidays or special occasions
User Comments:
- "This cake is absolutely delicious! It's so moist and the spices are perfect." - Sarah
- "I made this for Thanksgiving and it was a huge hit. Everyone loved it." - Emily
- "This is the best pumpkin cake I've ever had. It's so easy to make and it always turns out perfectly." - David
Special Precautions and Tips:
- For a gluten-free version, use gluten-free flour.
- If you don't have a Bundt pan, you can use a 9x13-inch baking dish.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before inverting it onto a wire rack. This will help prevent the cake from breaking.
