Fresh roasted pumpkin, chopped ginger and rich autumn spices come together in a delicious cake that’s perfect for fall entertaining!
Pumpkin Bundt Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ¼ tsp kosher salt, such as Diamond Crystal
- 2 Tbsp ground cinnamon
- 1 ¼ tsp ground ginger
- ½ tsp ground nutmeg, (freshly grated is best)
- ¼ tsp black pepper
- 2 cups dark brown sugar
- ½ cups butter, softened
- ½ cup oil
- 2 eggs
- 15 ounces freshly roasted pumpkin puree, or you can use a canned
- ½ cup sour cream
- 2 tsp vanilla extract
- 2 Tbsp finely chopped crystallized ginger
- powdered sugar, for dusting
Combine flour, baking powder, baking soda, salt, and spices. Cream butter, oil and brown sugar until light and fluffy. Add eggs, pumpkin sour cream and vanilla. Add in dry ingredients. Add chopped ginger. Pour into greased bundt pan. Bake at 350F for 15 minutes, rotate pan and bake for 15 mins more or until the cake looks golden brown. Cool.
Dust with powdered sugar. For an extra little something, our bakers place a doily or starched lace over the cake before dusting with powdered sugar to get the pretty pattern pictured.
