Pumpkin Pound Cake with Sour Cream

Instructions:

1. Preheat oven to 325°F (160°C). Generously grease a 10-inch Bundt pan with butter and a dusting of flour, or use a baking spray with flour.
2. In a large bowl, cream the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy (about 3-5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Stir in the pumpkin puree, sour cream, and vanilla extract until the batter is smooth and velvety.
5. In a separate bowl, whisk together the sifted flour, baking soda, salt, cinnamon, nutmeg, and cloves.
6. Gradually add the dry ingredients to the wet batter on low speed. Mix only until just combined to avoid a tough crumb.
7. Pour the batter into the prepared Bundt pan and bake for 75 minutes, or until a toothpick comes out clean.
8. Allow cake to cool in the pan briefly before transferring to a wire rack. For the frosting, beat cream cheese and butter until smooth, then gradually fold in powdered sugar and vanilla. Stir in heavy cream if needed for consistency, and spread over the cooled cake.