Wednesday, March 30, 2011

Pumpkin Spice Bundt Cake

Yep that's pumpkin you see...remember I made a TON of pumpkin puree a few months ago? Well, I need to use it up! :)

Pumpkin Spice Bundt Cake

2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
3 large eggs, at room temperature
3/4 cup sour cream, at room temperature
1 1/4 cup pumpkin puree
3/4 cup vegetable oil
1 teaspoon vanilla extract
powdered sugar

1. Preheat oven to 350. Butter and flour a Bundt pan.
2. In a medium bowl, whisk flour, sugar, baking powder, baking soda, salt, and spices; set aside.
3. In a large bowl combine eggs, sour cream, pumpkin, and oil. Beat well with a mixer until well blended. Add flour mixture a little at a time, beating well after each addition, until well combined. Scrape down sides, then blend in the vanilla extract.
4. Pour batter into prepared Bundt pan and bake for 45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar before serving.

Adapted from: Pinch My Salt

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