Pumpkin Spice Bundt Cake

Fall season- Yes, the season when leaves turn orange and yellow, crispy autumn air and all you can think of is chunky scarves, boots, warm drinks and pumpkins. In India i never tasted pumpkin ,but now I love everything pumpkin and enjoy lattes, ice creams, pies and cakes. I know it’s an acquired taste and lot of people I know, don’t really care for it so much, but this pumpkin spice bundt cake is beyond delicious. It’s not too sweet, pumpkin flavour is very subtle ,super soft and the sour cream icing takes to another level. Thanksgiving feast is incomplete without pumpkin pie, but if you don’t like pie this cake will be perfect. Recipe below. Happy Baking 🙂

Pumpkin Spice Bundt Cake

Servings: 8-12
Time: 70mins
Difficulty: easy
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Ingredients

Cake

2 cups All purpose Flour
1.5 sticks butter ( 3/4 cup)
1.5 cups Sugar
2 eggs
1 1/2 cup Pumpkin puree ( purée from Hachiya persimmons )
3/4 cup Milk
1 tsp Vanilla essence
1 tsp Baking soda
1 tsp Baking powder
1/2 tsp Pumpkin pie Spice Powder

Icing

1 Cup Sour Cream
1 Cup Confectioners Sugar
3 tbsps Milk
1 tsp Vanilla Esscence

Mix all the ingredients for the icing in a bowl until completely incorporated and set aside.

Directions

Pre heat the oven to 350*F. Mix the dry Ingredients flour, baking soda, baking powder and pumpkin spice powder and set aside. Spray a 9 inch bundt pan and set aside.
In a bowl Beat Butter and sugar with an electric beater until light and fluffy. Add eggs one at a time and beat for a min or two. Add vanilla essence ,half of the flour and mix for 2 mins .
Next Add pumpkin purée , milk and remaining flour and mix foranother 2-3 mins until well incorporated. Pour the batter into the sprayed bundt pan and bake at 350*F for 55-60 mins .
Let cool to room temperature and invert it onto a Cake stand. Spoon the icing on the cake . Enjoy.