Ingredients
12
12 servings
- •cooking spray
- •1 tablespoon cinnamon sugar, or as needed
- •1.5 cups white sugar
- •0.75 cup butter, at room temperature
- •3 eggs
- •1.5 teaspoons pumpkin pie spice
- •1 teaspoon vanilla extract
- •2.5 cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 cup sour cream
- •0.5 cup brown sugar
- •2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
- Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
- Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
- Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
- Remove from the oven and let cool for 10 minutes before transferring to a plate.
Nutritional Facts
Per 12 servings
- Calories: 394
- Carbohydrate: 57g
- Fat: 17g
- Fiber: 1g
- Protein: 5g
- Sugar: 34g
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