Ingredients
3 cups All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1 cup Granulated Sugar
1 cup Light Brown Sugar - packed
2 sticks Unsalted Butter - slightly chilled
1/2 cup Whole Fat Buttermilk
1 tablespoon Vanilla
8 ounces Sour Cream
1 can Pumpkin Puree
Preparation
Preheat oven to 350
Sift flour into large bowl
Add next 7 dry ingredients
Add sugar
Wisk until all dry ingredients are combined
Add butter in ~ 1 tbsp sections and cut into dry mixture with fork until it is the consistency of course sand and sticks together when pinched between your fingers
Stir together remaining 4 wet ingredients in separate bowl
Add wet mixture into dry ingredients over three pourings, mixing on slow-to-medium until just combined after each addition
Pour into a greased and lined cake pan and bake according to type of pan*
*For 3 8" round cake pans, bake ~ 30 minutes
*For bundt cake pan, bake ~ 45-50 minutes
*Baking times may vary. Cake is done when toothpick inserted comes out clean.
