I'm guilty of spending way too much time on Pinterest lately, which is where I got the idea to buy a bundt pan and make up a recipe for fun! My sister says this cake melt-in-your-mouth moist and my mother loves the flavor, so I'd say the recipe is a keeper!
I finished it off with a maple glaze, which I'll attach to the end of the post.
The Cake:
- 1 Cup (two sticks) butter (I used light and it was more than fine!)
- 2 Cups granulated sugar
- 3 Cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon (I used more, but I have a cinnamon addiction)
- Pinch of salt
- 4 Eggs (I used large)
- 1 Cup pumpkin puree
- 1 Cup sour cream
- 1 teaspoon vanilla extract
- Preheat oven to 350 Degrees and grease up a bundt cake pan with shortening or cooking spray
- Beat the sugar and the butter until VERY light and fluffy. Don't rush this process! I truly believe that the fluffiest cakes are a product of beating these ingredients for a LONG time. I did it for 7-8 minutes at medium speed in my stand mixer.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly distributed.
- Add one egg at a time to the butter-sugar mixture, waiting until each is well incorporated before adding the next.
- Add the pumpkin, sour cream, and vanilla, and mix well until evenly distributed.
- SLOWLY add in a little flour at a time. Take your time or the flour will fly everywhere! Don't over-beat at this point or you'll get a tough cake. Mix just until well incorporated.
- Bake for about 50 minutes or until knife inserted comes out clean. Oven baking times vary like crazy so please check every five to ten minutes starting at 40 minutes!
Maple Glaze
- 1 Cup confectioners sugar
- 2 Tablespoons Maple Syrup
- 1 teaspoon vanilla extract
- Milk (Just keep about 1/4 cup next to you, you'll have to add as needed)
- Put the confectioners sugar, syrup, and vanilla extract in a medium sized bowl and stir until combined as much as possible
- Add small amounts of milk, a little at a time, and mix until the glaze is a pancake-batter consistency.
- After the cake cools, spoon the glaze over the top. (Optional: sprinkle some cinnamon over the glaze for some extra fall spice!)
