Indulge in a culinary delight with our tantalizing Sour Cream Pumpkin Bundt Cake, a symphony of flavors perfect for any occasion. This moist and tender cake boasts a moist and tender crumb, infused with the warm spices of fall and the velvety richness of sour cream. Topped with a decadent cream cheese glaze, each bite is a harmonious blend of tangy and sweet. This recipe is a true crowd-pleaser, easy to make, and guaranteed to be a hit at your next gathering.
In addition to the classic Sour Cream Pumpkin Bundt Cake, this article offers a delightful selection of variations to satisfy every palate. From the indulgent Chocolate Pumpkin Bundt Cake, featuring rich cocoa powder and chunks of dark chocolate, to the nutty goodness of the Pumpkin Spice Bundt Cake with Walnuts, there's a flavor combination for everyone. If you're seeking a gluten-free option, our Gluten-Free Pumpkin Bundt Cake provides the same moist texture and vibrant flavors, catering to those with dietary restrictions. And for those who prefer a vegan treat, the Vegan Pumpkin Bundt Cake offers a delicious plant-based alternative, using almond milk and flax eggs to create a moist and flavorful cake.
SOUR CREAM-PUMPKIN BUNDT® CAKE WITH PUMPKIN GLAZE
This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!
Provided by MBDONOVAN
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
- Combine flour, cinnamon, baking soda, and salt in a medium bowl.
- Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
- Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
- While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
- Drizzle glaze over cooled cake.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 94.7 g, Cholesterol 115.7 mg, Fat 23.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 644.7 mg, Sugar 67.7 g
SOUR CREAM PUMPKIN BUNDT CAKE
A filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. From the Nestles website
Provided by Steve_G
Categories Breads
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- PREHEAT oven to 350°F.
- Grease and flour 12-cup bundt pan.
- FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl.
- Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
- FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl.
- Beat granulated sugar and butter in large mixer bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add pumpkin, sour cream and vanilla extract; mix well.
- Gradually beat in flour mixture.
- TO ASSEMBLE: SPOON half of batter into prepared pan.
- Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
- Top with remaining batter.
- Make sure batter layer touches edges of pan.
- BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
- Cool for 30 minutes in pan on wire rack.
- Invert onto wire rack to cool completely.
- Drizzle with Glaze and sprinkle with nuts.
- FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
SOUR CREAM PUMPKIN BUNDT CAKE
I made this cake and took it to a Church Youth Bake Sale and sold it by the slice. It was a big hit.
Provided by Kimi Gaines
Categories Cakes
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Pre-heat oven to 350F. Grease and flour 12-cup Bundt pan. Bake for 1 hr and then check cake to see if done. If not, continue to cook an additional 5 minutes.
- 2. Combine flour, cinnamon, baking soda and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and fluffy. Add eggs one at atime, beating well after each addition. Add pumpkin, sour cream and vanilla extract. Gradually beat in flour mixture.
- 3. Streusel topping: Combine all ingredients and cut in the butter with 2 knives making a crumbly mixture.
- 4. To assemble spoon 1/2 the batter into prepared pan. Sprinkle the streusel mixture on top and then remainder of batter on top.
- 5. Dust with Powdered Sugar or serve with Whipped Topping.
Tips:
- Use room temperature ingredients: This will help ensure that your cake mixes evenly and bakes properly.
- Cream the butter and sugar together until light and fluffy: This will help incorporate air into the cake, resulting in a light and tender crumb.
- Gradually add the eggs one at a time: This will help prevent the cake from curdling.
- Be careful not to overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
This sour cream pumpkin bundt cake is a delicious and moist cake that is perfect for fall. The cake is made with pumpkin puree, sour cream, and spices, and it is topped with a maple glaze. This cake is sure to be a hit at your next party or gathering.
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