Go Back
Print

pumpkin bundt cake from the nytimes

Ingredients

  • 384 g all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 2 tsp cinnamon
  • 1 1/2 tsp ground cardamom
  • 1/4 tsp ground all spice
  • 1/4 tsp ground black pepper
  • 440 g brown sugar
  • 1/2 c butter, cool but soft
  • 1/2 c olive oil
  • 2 egg, room temp
  • 1 15 oz can pumpkin (libbys please!)
  • 1/2 c sour cream or creme fraiche

Instructions

  • heat oven to 350, and use cake goop to lightly coat the bundt pan
  • whisk flour, all the spices, baking powder and baking soda and salt
  • in a stand mixer, combine wiht paddle attachment the brown sugar, butter, and olive oil. let it get light and fluffy (a few minutes at medium speed).
  • add each egg and blend after each, add pumpkin puree and sour cream
  • fold in dry ingredients, make sure it all gets mixed up
  • pour batter into pan, knock on counter to make sure the bottom is settled
  • bake for 50-60 minutes, until tester comes out clean