Sour Cream Pumpkin Bundt Cake with Pumpkin Glaze: A Fall Baking Delight

Fall is the perfect season for baking, and what better way to celebrate the flavors of autumn than with a moist, flavorful pumpkin bundt cake? This recipe elevates the classic pumpkin cake by incorporating sour cream, which adds richness and tenderness, and topping it with a luscious pumpkin glaze. Get ready to impress your family and friends with this show-stopping dessert!

This Sour Cream Pumpkin Bundt Cake with Pumpkin Glaze is more than just a recipe; it’s an experience. It’s the aroma filling your kitchen, the warmth of the oven, and the satisfaction of creating something truly delicious. The sour cream makes the cake incredibly moist, while the pumpkin puree infuses it with that quintessential fall flavor. The spices add a cozy warmth, and the glaze adds a touch of sweetness and elegance.

## Why This Recipe Works

* **Sour Cream Power:** The sour cream is the secret ingredient that keeps this cake incredibly moist and tender. It also adds a subtle tang that complements the sweetness of the pumpkin and spices.
* **Pumpkin Perfection:** Pumpkin puree provides the quintessential fall flavor and adds to the cake’s moistness. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
* **Spice Symphony:** A blend of cinnamon, nutmeg, cloves, and ginger creates a warm and inviting spice profile that perfectly complements the pumpkin flavor.
* **Bundt Cake Beauty:** Baking the cake in a bundt pan not only makes it visually appealing but also ensures even baking and a beautiful presentation.
* **Glaze Grandeur:** The pumpkin glaze adds a touch of sweetness, moisture, and a beautiful sheen to the cake. It’s the perfect finishing touch.

## Ingredients

### For the Cake:

* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 1/2 cups granulated sugar
* 1 cup packed light brown sugar
* 1 cup (2 sticks) unsalted butter, softened
* 4 large eggs
* 1 (15-ounce) can pumpkin puree
* 1 cup sour cream
* 1 teaspoon vanilla extract

### For the Pumpkin Glaze:

* 2 cups powdered sugar
* 1/4 cup pumpkin puree
* 2-4 tablespoons milk or cream
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon (optional)

## Equipment

* Bundt pan
* Mixing bowls
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Whisk
* Spatula
* Wire rack

## Instructions

### Step 1: Prepare the Bundt Pan

Generously grease and flour a 10-inch bundt pan. Make sure to get into all the nooks and crannies to prevent the cake from sticking. Alternatively, you can use a baking spray that contains flour. This is a crucial step for easy cake removal.

### Step 2: Whisk Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. This ensures that the spices are evenly distributed throughout the cake.

### Step 3: Cream Butter and Sugars

In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is important for incorporating air into the batter, which will result in a light and airy cake. Use an electric mixer for best results. Creaming the butter and sugar together well will take about 3-5 minutes.

### Step 4: Add Eggs

Beat in the eggs one at a time, mixing well after each addition. Make sure the eggs are at room temperature for better incorporation. If the mixture looks curdled, add a tablespoon of flour from the dry ingredients to help bring it back together.

### Step 5: Incorporate Pumpkin and Sour Cream

In a small bowl, combine the pumpkin puree, sour cream, and vanilla extract. Mix until smooth. This mixture adds moisture and flavor to the cake.

### Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin-sour cream mixture. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, which makes for a less tender crumb. Stop mixing when you see the last streaks of flour disappear.

### Step 7: Pour Batter into Bundt Pan

Pour the batter into the prepared bundt pan, spreading it evenly. Gently tap the pan on the counter to release any trapped air bubbles. This helps to ensure an even texture.

### Step 8: Bake the Cake

Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness at 50 minutes. If the top of the cake is browning too quickly, you can tent it with foil.

### Step 9: Cool the Cake

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.

### Step 10: Prepare the Pumpkin Glaze

While the cake is cooling, prepare the pumpkin glaze. In a medium bowl, whisk together the powdered sugar, pumpkin puree, vanilla extract, and cinnamon (if using). Gradually add milk or cream, 1 tablespoon at a time, until the glaze reaches your desired consistency. The glaze should be smooth and pourable.

### Step 11: Glaze the Cake

Once the cake is completely cooled, drizzle the pumpkin glaze over the top. You can either drizzle the glaze evenly over the entire cake or let it drip down the sides for a more rustic look. Feel free to add a second coat once the first coat is set, if you prefer a thicker glaze.

### Step 12: Serve and Enjoy!

Let the glaze set for a few minutes before slicing and serving. This Sour Cream Pumpkin Bundt Cake is delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

## Tips for Success

* **Room Temperature Ingredients:** Using room temperature ingredients, especially the butter, eggs, and sour cream, will help the batter come together smoothly and evenly.
* **Don’t Overmix:** Overmixing the batter can result in a tough cake. Mix until just combined.
* **Grease and Flour Thoroughly:** Generously grease and flour the bundt pan to prevent the cake from sticking. Alternatively, use a baking spray that contains flour.
* **Check for Doneness:** Start checking for doneness at 50 minutes. The cake is done when a wooden skewer inserted into the center comes out clean.
* **Cool Completely:** Make sure the cake is completely cooled before glazing to prevent the glaze from melting.
* **Adjust Glaze Consistency:** Add milk or cream gradually to the glaze until it reaches your desired consistency.
* **Optional Add-Ins:** Feel free to add chopped nuts, chocolate chips, or dried cranberries to the cake batter for extra flavor and texture.
* **Storage:** Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

## Variations

* **Chocolate Chip Pumpkin Bundt Cake:** Add 1 cup of chocolate chips to the cake batter.
* **Nutty Pumpkin Bundt Cake:** Add 1 cup of chopped walnuts or pecans to the cake batter.
* **Spiced Pumpkin Bundt Cake:** Increase the amount of spices to your liking.
* **Cream Cheese Glaze:** Substitute cream cheese for pumpkin puree in the glaze for a tangy twist.
* **Maple Glaze:** Use maple syrup instead of milk or cream in the glaze for a maple flavor.

## Serving Suggestions

* Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
* Pair with a cup of coffee or tea.
* Dust with powdered sugar for a festive touch.
* Garnish with chopped nuts or candied ginger.
* Serve as part of a Thanksgiving or holiday dessert spread.

## Make Ahead Tips

* The cake can be baked a day ahead of time and stored in an airtight container at room temperature.
* The glaze can be made a day ahead of time and stored in the refrigerator. Bring to room temperature before using.

## Recipe Notes

* If you don’t have sour cream, you can substitute plain Greek yogurt.
* Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
* The baking time may vary depending on your oven, so start checking for doneness at 50 minutes.
* For a richer flavor, use brown butter instead of regular butter.
* If you want a more intense pumpkin flavor, add 1 teaspoon of pumpkin pie spice to the batter.

## Nutritional Information (approximate per serving)

* Calories: 450
* Fat: 25g
* Saturated Fat: 15g
* Cholesterol: 100mg
* Sodium: 250mg
* Carbohydrates: 55g
* Sugar: 35g
* Protein: 5g

Enjoy this delicious Sour Cream Pumpkin Bundt Cake with Pumpkin Glaze! It’s the perfect way to celebrate the flavors of fall and impress your family and friends.