Ingredients
The following ingredients have 4 Servings
- 2 sticks of butter (softened)
- 3 cups granulated sugar
- ½ cup regular sour cream
- ½ cup Biscoff Spread (or Nutella, you choose)
- ½ cup canned pumpkin
- ½ teaspoon baking soda
- 3 cups cake flour
- 1 teaspoon cinnamon
- 1 teaspoon grated nutmeg (she mentions you can cut this back to ½ but we put the full amount in and I’m glad we did!)
- 4 eggs
- 1 teaspoon vanilla
Instruction
- Preheat your oven to 325 degrees.
- In a large mixing bowl, combine the butter and sugar and cream together.
- Add the sour cream, the Biscoff Spread (or Nutella) and the canned pumpkin. Blend.
- In a separate bowl, sift the baking soda, the cake flour, the cinnamon and the nutmeg.
- While mixing, add the sifted dry ingredients to the butter/sugar mixture alternating with the eggs, beating each one in one at a time.
- Add the vanilla and mix well.
- Using a spatula, pour the mixture into a greased and floured 10-inch tube pan and smooth out the top.
- Bake for 1 hour 20 minutes or until tester comes out clean.
