PUMPKIN SOUR CREAM CAKE
This cake works as one single layer cake, a small bundt cake, or made as a 10-12 muffins. Serve with gogi cranberry sauce, whipped cream and walnut bourbon ice cream, with a shard of walnut brittle for crunch!
- 1 cup all purpose flour
- 1 cup sugar
- 1 teaspoon pumpkin spice
- 4 tablespoons ground cinnamon
- 4 ounces softened butter
- 1 egg
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- SCANT 1/2 cup pumpkin, cooked or canned
- 1/4 cup sour cream
- Topping: 1/2 cup walnuts, ground
- 1 tablespoons brown sugar
- 1 teaspoon pumpkin spice (purchased or made using recipe)
Pumpkin Cake Method:
Preheat oven to 350ºF. Prepare one 8 inch pan by generously greasing and then flouring; set aside.
Blend sugar and spices together; add butter and cream until light and fluffy; beat in eggs one at a time until incorporated. Meanwhile sift together flour, baking powder and salt; add gradually to wet ingredients but do not over mix; fold in sour cream, pumpkin and vanilla.
Combine topping ingredients and set aside.
Spread half of topping around the bottom of the pan. Place the cake mixture over it and evenly spread around pan. Spread the other half of the topping evenly around the top of the cake.
Bake approximately 30 minutes or until toothpick inserted comes out clean, rotating half way through. Remove from oven and cool 10 minutes, remove from pan and cool.
- For Pumpkin Spice Blend: 4 tablespoons ground cinnamon
- 4 teaspoons ground nutmeg
- 4 teaspoons ground ginger
- 3 teaspoons allspice
Pumpkin Spice Blend Method:
Combine all spices in zip bag. Label “pumpkin spice blend” and use when recipe calls for pumpkin spice mix.