New York Times Sour Cream Pumpkin Carrie Sheridan

Indulge in the autumnal charm of the New York Times Sour Cream Pumpkin Cake by Carrie Sheridan, a moist and spiced masterpiece perfect for cozy gatherings. This easy-to-bake treat balances the richness of sour cream and butter with the earthy sweetness of pumpkin puree, while a blend of cinnamon, nutmeg, and ginger lends it a warm, aromatic depth. With just 20 minutes of prep time and a quick bake in a 9-inch springform pan, this cake is as effortless as it is delightful. The tender crumb and perfectly spiced flavors make it a standout dessert or a delectable teatime companion. Serve it with a dollop of whipped cream or a dusting of powdered sugar for the ultimate rustic dessert experience. Perfect keywords for fall baking enthusiasts: sour cream pumpkin cake, moist pumpkin dessert, easy autumn recipes, spiced pumpkin cake, New York Times recipes.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup, packed brown sugar
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground ginger
• 1 cup canned pumpkin puree
• 0.5 cup sour cream
• 0.5 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or a deep-dish pie pan.

Step 2

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3

In another medium-sized bowl, combine the wet ingredients: pumpkin puree, sour cream, melted butter, eggs, and vanilla extract. Whisk until smooth and well combined.

Step 4

Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix to keep the texture moist and tender.

Step 5

Transfer the batter into the prepared pan, smoothing the top with a spatula.

Step 6

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Let the baked cake cool in the pan for about 15 minutes, then remove it from the pan and allow it to cool completely on a wire rack.

Step 8

Optional: Serve with a dollop of whipped cream or a dusting of powdered sugar on top for extra indulgence.

Nutrition Facts

Serving size	(1122.5g)

Amount per serving	% Daily Value*
Calories	3360.4

Total Fat 137.5g	0%
Saturated Fat 81.5g	0%
Polyunsaturated Fat 1.9g
Cholesterol 692.7mg	0%
Sodium 2562.7mg	0%
Total Carbohydrate 513.6g	0%
Dietary Fiber 14.0g	0%
Total Sugars 357.2g
Protein 38.8g	0%

Vitamin D 82IU	0%
Calcium 483.1mg	0%
Iron 14.8mg	0%
Potassium 1061.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 4.5%

Carbs: 59.6%