What you will need to make this Pumpkin Bundt Cake Recipe:

• Flour: The foundation of any cake, flour provides structure and helps the cake hold together while maintaining a tender crumb.
• Baking Powder and Baking Soda: These leavening agents work in tandem to ensure that your bundt cake rises beautifully, resulting in a light and airy texture. They also help neutralize the acidity in the pumpkin and sour cream, balancing flavors.
• Salt: A small but mighty addition, salt enhances all the other flavors in the cake, making the spices and pumpkin purée truly shine.
• Cinnamon, Nutmeg, Ginger, and Cloves: These quintessential fall spices are what make this cake special. Cinnamon provides warmth, nutmeg adds a hint of sweetness, ginger offers a subtle zing, and cloves bring a deep, earthy flavor. Together, they create a perfect harmony of spice that complements the pumpkin.
• Dark Brown Sugar: Dark brown sugar not only sweetens the cake but also adds a rich molasses flavor that pairs beautifully with the pumpkin and spices, giving the cake a deeper, more complex taste.
• Butter and Canola Oil: The combination of butter and oil gives this cake the best of both worlds—rich, buttery flavor and moist, tender texture. Butter brings that classic cake flavor, while oil ensures the cake stays soft and moist.
• Eggs: Eggs bind the ingredients together and add structure to the cake, ensuring it bakes up firm but tender.
• Pumpkin Purée: The star of the show! Pumpkin purée adds moisture and a subtle sweetness, while also infusing the cake with a delicate pumpkin flavor that pairs perfectly with the spices.
• Sour Cream: Sour cream adds moisture and richness, but it also helps to tenderize the cake, giving it a luxuriously soft texture that melts in your mouth.

Directions for this Pumpkin Bundt Cake Recipe:

1. Preheat your oven to 350°F (175°C) and generously spray a bundt pan with non-stick baking spray to ensure a smooth release after baking.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This dry mixture will serve as the base of your cake, providing the structure needed to hold everything together.
3. In a separate bowl, cream the butter until it’s soft and fluffy. Add in the dark brown sugar and canola oil, and beat on medium-high speed until the mixture becomes light and airy.
4. Add the eggs one at a time, making sure each is fully incorporated before adding the next. This ensures a smooth, even batter.
5. Stir in the cinnamon, nutmeg, ginger, and cloves. The spices should blend seamlessly into the batter, infusing it with their warm, aromatic flavors.
6. Mix in the pumpkin purée and sour cream until the batter is smooth and well combined. The mixture should be thick and fragrant at this point.
7. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake tough.
8. Pour the batter into your prepared bundt pan, and give it a few firm taps on the countertop to release any air bubbles.
9. Bake the cake for 55 to 60 minutes, rotating the pan halfway through for even baking. The cake is done when it turns golden brown and a tester inserted into the center comes out clean.
10. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Serving Suggestion:

For a simple yet elegant finish, dust the top of the cooled cake with powdered sugar. This not only adds a touch of sweetness but also gives the cake a beautiful, frosted appearance—perfect for any fall gathering or just a cozy evening at home.

Enjoy this perfectly spiced pumpkin bundt cake with a hot cup of tea or coffee, and let it bring a little warmth and comfort to your autumn days.