Pumpkin Sour Cream Bundt w/Maple Whipped Cream
I like bundt cake, but it always feels like it needs a little something extra. Pumpking and maple go so well together, by slicing the cake in half and sandwiching a layer of sweet, fluffy maple whipped cream in between, you get complete, pure pumpkin bundt cake perfection.
Pumpkin Sour Cream Bundt w/Maple Whipped Cream
Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup brown sugar
1 cup sugar
4 eggs
1 teaspoon vanilla
1 cup pumpkin
8 ounces sour cream
Maple Whipped Cream
Instructions:
Step 1: Preheat the oven to 350 degrees. Prep a bundt pan by greasing it with melted butter or non-stick spray.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: In the bowl of an electric mixer, cream the butter, brown sugar, and sugar.
Step 4: Add the eggs and vanilla until combined.
Step 5: Mix in the pumpkin, then alternate in the dry ingredients with the sour cream until combined.
Step 6: Pour the batter into the prepped bundt pan.
Step 7: Place the pan on a baking sheet and bake for 60 minutes depending on your oven. Test the cake with a long skewer to make sure it has cooked through.
Step 8: Let cool for 30 minutes or until the pan is just slightly warm to the touch. Carve off the risen top so flat and even.
Turn the bundt over and out onto a wire rack and let cool.
Once the bundt has cooled completely, take a long knife and slice across the middle. If the cake is still warm let the two sides cool.
Spread a layer of maple whipped cream on one side of the bundt then place the other side on top.
Slice and serve.
I was going to make a pumpkin cheesecake for Thanksgiving, but after you tweeted this last night, I knew that I had to try this.
Here’s my question. I’m traveling from Philly to NY for the holiday. If I make the cake Tuesday night, and let it cool on the wire rack, can I pop it back into the Bundt pan for transport in the car? And THEN on Thursday before dinner, slice it in half and add the whipped cream layer? Or – on Tuesday, should I let it cool, slice it in half and then put it back in the Bundt pan for transport?
Thanks for the help JustJenn….
Sorry – I thought of another question. If you weren’t making this cake for the Food Librarian and could ice it/glaze it/frost it, what would you top it with?
Thanks….
@Sandra Dee
No, slicing it before you frost it and serve it fine. I don’t know that I’d put it back in the bundt pan. A cake carrier is always a better idea…
@Sandra Dee
In ADDITION to the maple whipped cream? I don’t know about that. But if you mean the cake plain, with a glaze – a traditional sugar glaze would be fine.
I think I just heard a choir of angels sing — or maybe it was just a reaction to your recipe!
Thanks @JustJenn for the assist 🙂 And yes, I meant just a plain glaze – not a glaze AND the whipped cream…I think a diabetic coma would be in order for that one…..
I’m going to do a test cake before Thanksgiving – so thanks for the inspiration!
I have made this recipe twice in one week! I made one as a test run for my son’s upcoming(was today) birthday party, with the maple cream on the side. It passed the test so I made another for the bottom half of a “pumpkin patch” style cake for the party. Got the idea on cookscountry.com. It was delicious! Oh, I used your cinnamon buttercream to frost it. Thanks for all the helpful recipes!!!!!!
delicious! i made this for my moms birthday cake and its now her favourite.