Libbys Sour Cream Pumpkin Bundt Cake Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Steps:

• In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

Steps:

• Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
• Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
• Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
• Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
• Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.
• Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
• Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.
• Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
• Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.

Steps:

• Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
• Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
• Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
• Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.
• Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
• Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
• Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.
• Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.
• Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12 cup bundt pan.
• Streusel: Combine brown sugar, spices in a small bowl.
• Cut in butter until crumbly.
• Set aside.
• Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
• In a large bowl beat butter and sugar until fluffy.
• Add and beat in eggs one at a time.
• Add pumpkin, sour cream and vanilla.
• Beat well.
• Beat in flour mixture.
• Spoon half of the batter into the pan.
• Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
• Top with remaining batter, making sure batter does touch the sides of the pan.
• Bake for 55-60 minutes.
• Cool in the pan for 30 minutes.
• Turn out onto wire racks in order to cool completely.
• Turn out on serving plate.
• Drizzle with glaze.

Steps:

• PREHEAT oven to 350°F.
• Grease and flour 12-cup bundt pan.
• FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl.
• Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
• FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl.
• Beat granulated sugar and butter in large mixer bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add pumpkin, sour cream and vanilla extract; mix well.
• Gradually beat in flour mixture.
• TO ASSEMBLE: SPOON half of batter into prepared pan.
• Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
• Top with remaining batter.
• Make sure batter layer touches edges of pan.
• BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
• Cool for 30 minutes in pan on wire rack.
• Invert onto wire rack to cool completely.
• Drizzle with Glaze and sprinkle with nuts.
• FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.