Pumpkin Bundt Cake with a Soft Crumb

Pumpkin Bundt Cake with a Soft Crumb is filed under Cakes and built around unsalted butter cold but pliable, granulated sugar, and eggs. Plan on 12 Slices.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake

• 1 ½ cups unsalted butter cold but pliable
• 3 cups granulated sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 3 ½ cups all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 3 tablespoons pumpkin pie spice see notes for individual spice quantities
• ¾ cup pumpkin puree
• 1 cup sour cream

For the Maple Glaze

• ½ cup powdered sugar
• 1 tablespoon maple syrup or more to taste
• ⅛ teaspoon kosher salt
• 1 tablespoon whole milk or more to desired consistency

How the cooking goes

1. Warm the oven to 325°F convection.

Prep your Pan

1. Sprayed the pan with cooking spray then then floured it. Tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter. You should be left with a perfectly floured pan.

Make the Cake

1. Beat together flour, spices, salt and baking soda. Keep it to one side. See note below for the individual spice measurements for just this cake.
2. Beat together the sour cream and pumpkin.
3. In the bowl of a electric mixer fitted with the paddle attachment, beat butter and sugars just until a thick paste forms. Beat in the eggs one at a time, scraping down the sides of the bowl after every two eggs or so. Add the vanilla extract with the last egg.
4. Switch the mixer to low and then alternately add the flour and sour cream mixture. You don’t wait until all the flour has incorporated until you add the next batch. You just keep adding with two hands. Pro-style. You do stop the mixer to add the last of the sour cream mixture because it helps to scrape it all out with a flexible spatula.
5. Pour into prepared pan and smooth the top with the back of a spoon.
6. Bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 60-85 minutes depending on your oven. Mine baked for 70 minutes. If you overbake it will be dry. Even that much butter, sugar and sour cream can’t over compensate for overbaking. Just sayin’.
7. Allow her COOL 20 minutes and then loosen the edges with a paring knife and then turn it out onto a rack. Allow to cool until it is no longer warm.
8. Dust with spiced powdered sugar or make a maple glaze.

Make the maple glaze

1. In a small bowl whisk together all ingredients for the glaze. Loosen with additional milk or maple syrup until desired consistency is reached. You made mine on the thinner side so that the beautiful details of the bundt pan showed through.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Orange Upside Down Cake Baked Until the Center Springs Back and Moist Yellow Cake with a Soft Crumb.