Sour Cream Pumpkin Bundt Cake

Ingredients

• 0.75 cups firmly packed dark brown sugar
• 2 tablespoons unsalted butter , softened
• 3.5 teaspoons pumpkin pie spice , divided
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.75 teaspoons salt
• 1.5 cups white sugar
• 0.75 cups unsalted butter , softened
• 4 large eggs , at room temperature
• 2 cups canned pumpkin puree
• 1 cup sour cream , at room temperature
• 2 teaspoons vanilla extract

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.

2. 2

   Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.

3. 3

   Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.

4. 4

   Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.

5. 5

   Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.

6. 6

   Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.