• Preheat oven to 325°F convection.

Prep your Pan:

• Sprayed the pan with cooking spray and then floured it. Tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter. You should be left with a perfectly floured pan.

Make the Cake:

• Whisk together flour, spices, salt and baking soda. Set aside. See note below for the individual spice measurements for just this cake.
• Whisk together the sour cream and pumpkin.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars just until a thick paste forms. Beat in the eggs one at a time, scraping down the sides of the bowl after every two eggs or so. Add the vanilla extract with the last egg.
• Switch the mixer to low and then alternately add the flour and sour cream mixture. I don’t wait until all the flour has incorporated until I add the next batch. I just keep adding with two hands. Pro-style. I do stop the mixer to add the last of the sour cream mixture because I like to scrape it all out with a rubber spatula.
• Pour into prepared pan and smooth the top with the back of a spoon.
• Bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 60-85 minutes depending on your oven. Mine baked for 70 minutes. If you overbake it will be dry. Even that much butter, sugar and sour cream can’t over compensate for overbaking. Just sayin’.
• Let her COOL 20 minutes and then loosen the edges with a paring knife and then turn it out onto a rack. Allow to cool completely.
• Dust with spiced powdered sugar or make a maple glaze.

Make the maple glaze:

• In a small bowl whisk together all ingredients for the glaze. Loosen with additional milk or maple syrup until desired consistency is reached. I made mine on the thinner side so that the beautiful details of the bundt pan showed through.