Question: What will make your home smell like a Pier One scented candle and satisfy every fall pumpkin spice craving?
Answer: Baking — and eating — this cake.
I resisted pumpkin as long as I could, but everywhere I looked the season had arrived. First the lattes, then the tiny ornamental pumpkins lining shop displays, and the seasonal candy that shows up to taunt you at the checkout. It was only a matter of time before I gave in.
The moment I took a bite of this cake, I knew it was game over for my popsicle season. The cake is warmly spiced and unmistakably pumpkin — comfort in every forkful. I may be dramatic (four cups of coffee and creative writing will do that), but the truth is this cake delivered exactly what I was craving.
I also broke one of my baking rules and made a low-fat cake. Consider this my public apology to butter — it’s coming later.
Quick summary: this cake is pumpkin-forward, low in fat, and — best of all — made in one bowl. No fuss, no multiple mixing bowls, just a straightforward batter and a delicious result.
Full of pumpkin and warming spices, low-fat and one-bowl — what’s not to love? It’s the kind of cake that brightens an ordinary afternoon and easily moves into dessert mode for evening company. The bourbon-sour cream glaze gives the cake an added layer of richness and character; if you prefer to keep it lower in fat, a dusting of cinnamon powdered sugar works nicely instead.
The secret to the moist crumb is Greek yogurt. It keeps the cake tender without adding heavy fat, producing a texture that’s anything but dry. The glaze is quick to make and, thanks to a touch of bourbon, gives the cake a sophisticated finish that you won’t want to skip.
So let’s set aside iced coffee for a bit and get excited about pumpkin again.
One-bowl Pumpkin Cake with Bourbon Sour Cream Glaze
Makes one 9-inch tube cake
For the cake:
one 15-ounce can (about 1 3/4 cups or 425 grams) pure pumpkin purée
2/3 cup (150 grams) Greek yogurt (0% works well)
2 teaspoons (10 ml) vanilla
2 eggs
3/4 cup (150 grams) sugar
1/4 cup (50 grams) packed brown sugar
2 tablespoons (30 ml) vegetable oil
2 cups (250 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
1 teaspoon (4 grams) baking soda
1 teaspoon (2 grams) ground cinnamon
1 teaspoon (2 grams) ground ginger
1/2 teaspoon (1 gram) ground nutmeg
1/2 teaspoon (2 grams) salt
1/4 teaspoon ground cloves
For the glaze:
2 tablespoons (28 grams) butter, melted and cooled slightly
1/4 cup (55 grams) sour cream (or Greek yogurt)
1 cup (115 grams) powdered sugar
1 tablespoon (15 ml) bourbon (or 1 teaspoon vanilla for a non-alcohol version)
pinch of salt
Preheat the oven to 350°F. Generously butter and flour a 9-inch tube pan or bundt pan and set it aside.
In a large bowl whisk together the pumpkin, Greek yogurt, vanilla, eggs, both sugars, and oil until smooth. Place a fine-mesh strainer over the bowl (make sure the bowl is tall enough so the strainer doesn’t touch the mixture).
Measure the flour, baking powder, baking soda, salt, and spices into the strainer and sift the dry ingredients directly over the pumpkin mixture. Use a spatula to fold the dry ingredients into the wet mixture gently — avoid over-mixing. Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Cool the cake in the pan for about 20 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, make the glaze. In a small bowl combine the slightly cooled melted butter and sour cream until smooth. Stir in the powdered sugar, bourbon, and a pinch of salt. The glaze will be thin; chilling it briefly will help it thicken while the cake finishes cooling.
When the cake is fully cool, transfer it to a rimmed serving platter and spread the glaze generously over the top. Serve immediately.