2 1/2 cups cake flour 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 3/4 teaspoon nutmeg 1/2 teaspoon cloves 1 teaspoon ground ginger 3/4 teaspoon salt 4 eggs, lightly beaten 1/4 cup sour cream 1 1/2 cups packed light brown sugar 3/4 cup safflower or canola oil 2 cups pumpkin puree

Step 1 Heat the oven to 350 degrees. Grease and flour 2 (9-inch) springform pans.

Step 2 In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.

Step 3In a separate large bowl with a fork, stir together the eggs and sour cream. Stir in the brown sugar and then the oil until just combined; be careful not to overwhisk.

Step 4Gently stir the flour mixture into the batter just until incorporated and there are no lumps. Stir in the pumpkin puree.

Step 5Divide the batter between the two prepared pans. Bake the cakes for about 25 to 30 minutes, until golden brown on top and a toothpick inserted in the center comes out clean (the cakes are moist and there may be a few crumbs on the toothpick, but there should be no batter). Remove and allow the cakes to cool, still in the pans, on a wire rack to room temperature.

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