Moist, dense and full of warm spices, this Sourdough Pumpkin Bundt Cake bakes up with a crunchy sugar crust thanks to a dusting of Imperial Sugar Extra Fine Granulated Sugar in the pan right before baking.
320 g (2 ⅔ cups) all-purpose flour
7 g (1 tsp) salt
9 g (2 tsp) baking powder
6 g (1 tsp) baking soda
5 g 2 (tsp) ground cinnamon
1 g (¼ tsp) ground cloves
.5 g (⅛ tsp) nutmeg
113 g (8 tbsp) unsalted butter, melted
133 g (⅔ cup) vegetable oil
266 g (1 ⅓ cup) Imperial Sugar Extra Fine Granulated Sugar
146 grams (⅔ cup) Imperial Sugar Light Brown Sugar
100 grams (2 large) eggs
56 grams (1/4 cup) whole milk
425 grams (one 15 oz can) pumpkin puree
113 grams (½ cup) sourdough discard
Prepare for baking: Preheat your oven to 375 F with the rack positioned in the middle.
Make the batter: Whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg until no clumps remain. In a separate mixing bowl, combine the melted butter, Imperial Sugar Extra Fine Granulated Sugar and Imperial Sugar Light Brown Sugar. Stir until the sugars have dissolved. Add the oil in a steady stream while you continue stirring the mixture. Whisk the eggs in one at a time, waiting until each egg is fully incorporated before adding the next one. Stir in the pumpkin puree and sourdough discard.
Fold in a third of the flour mixture until no traces of flour remain. Stir in half of the milk. Alternate between adding in the remaining flour mixture and milk, ending with the flour mixture and folding gently just until all of the flour is incorporated. Don’t overmix your batter or your cake may turn out rubbery.
Prepare your bundt pan: Make your cake release paste by combining the shortening, vegetable oil and all-purpose flour. Using a pastry brush, coat your bundt pan with cake release thoroughly, making sure you apply the paste to every nook and cranny to prevent your cake from sticking to the pan. Dust an even layer of Imperial Sugar Extra Fine Granulated Sugar in your pan.
Pour the cake batter into your bundt pan. Flatten the top of the batter using an offset spatula or butter knife. Pick up your pan and gently tap it on your counter a few times to knock out any air bubbles in your cake.
Bake the bundt cake: Bake your cake for 50 to 60 minutes or until a skewer inserted into the center of your cake comes out clean.
Turn out the cake: Move your bundt pan on a wire rack and let your cake cool inside the pan for 5 minutes. Place the wire rack on top of the pan. Flip your cake onto the wire rack and let your cake settle for another 5 minutes. Tap the pan to loosen your cake and remove the pan.
Enjoy and store: Dust with a sprinkling of Imperial Sugar Powdered Sugar. Let the cake cool for 15 minutes before slicing and serving. Store leftover slices at room temperature for up to a week.