I like bundt cake, but it always feels like it needs a little ‘something’ extra. So I CHOPPED it in two and lathered it with maple whipped cream. Ah, there – perfection.
3 cups flour
1 tsp baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar
1 cup sugar
1 cup (2 sticks) butter
1/2 teaspoon vanilla
1 cup pumpkin
1 (8 ounce) container sour cream
Maple Whipped Cream (recipe, here)
Preheat the oven to 350 degrees. Prep a bundt pan by greasing it with melted butter. A lot of people will tell you to grease AND flour it. I say heck no. Butter alone is the best way to get those suckers to pop out. For this particular cake I went for an old skool bundt pan. No fanciness, just nice rounded edges.
In a large bowl whisk together the four, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In the bowl of an electric mixer beat the butter, sugar and brown sugar. Add the eggs and vanilla until combined.
Mix in the pumpkin, and then alternate in the dry ingredients with the sour cream. Combine everything until you get a nice pumpkin-y batter.
Pour the batter into your prepped bundt pan. Place the pan on a baking sheet, just in case there is spillage – also it’s easier to transport it in and out of the oven. Bake for 50-60 minutes depending on your oven. 55 minutes seems to be the magic number for me. Test the cake with a long skewer for doneness.
Let cool for about 15 minutes or until the pan is just slightly warm to the touch. I like to carve off the risen top (which will eventually be the bottom) so that it’s nice and even.
Then go for the gold and flip the cake over and if all went well it will pop out nice and easy. Let cool completely on a wire rack.
Now make your Maple Whipped Cream (recipe, here). When the bundt is fully cooled, take a long knife and slice it across the middle. I just eye it, but if you’re not comfortable with that you can measure it.
The cake still might be a little warm in the middle. Let the two sides cool completely.
Then add the maple whipped cream to one side. Top with the other side and…
You have a lovely, creamy, pumpkin bundt! DEEELICIOUS.