Fall Bundt Cake
This fall bundt cake combines pumpkin (or apple) with warm spices for a moist, tender crumb that tastes like autumn in every slice. Easy to bake, beautiful to serve, and even better the next day, it’s the perfect centerpiece for cozy gatherings.
Equipment
- Bundt Pan
- Mixing Bowls
- Hand or Stand Mixer
- Whisk
- Measuring Cups and Spoons
- Cooling Rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups brown sugar packed
- 3 large eggs room temperature
- 1 cup pumpkin puree (or applesauce)
- 1/2 cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour every ridge of your bundt pan thoroughly to prevent sticking.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each. Blend in pumpkin puree (or applesauce), sour cream, and vanilla extract.
- Fold the dry mixture into the wet ingredients gently, mixing only until combined. Do not overmix.
- Pour batter into prepared bundt pan. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Glaze or dust with powdered sugar before serving.
Notes
For extra flair, try a cream cheese swirl, caramel drizzle, or maple glaze with pecans. The cake also freezes beautifully — just wrap tightly and thaw at room temp.