Sour Cream Pumpkin Bundt Cake

Ingredients

• 3/4 cup firmly packed dark brown sugar
• tablespoon sunsalted butter, softened
• 1/2 teaspoon spumpkin pie spice, divided
• cup sall-purpose flour
• teaspoon sbaking powder
• teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup swhite sugar
• 3/4 cup unsalted butter, softened
• large eggs, at room temperature
• cup scan ned pumpkin puree
• cup sour cream, at room temperature
• teaspoon svanilla extra ct

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 cup fluted tube pan, such as Bundt®.
2. Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
3. Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
4. 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.
5. 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.
6. 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.