Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (170°C) and grease and flour a bundt pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, cardamom, cloves, nutmeg, and salt in a medium bowl.
- In a large bowl, mix the sugar, oil, eggs, vanilla, pumpkin puree, and sour cream until smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes.
- Invert the cake onto a wire rack to cool completely.
- In a saucepan, combine butter, cream, brown sugar, and salt over medium heat, stirring until it boils. Let boil for 2-3 minutes.
- Remove from heat, cool for 5 minutes, then whisk in powdered sugar and vanilla.
- Pour the caramel glaze over the cooled cake and sprinkle with pecans if desired.
Nutrition
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for longer storage.