Fall is finally here. That means beautiful leaves, pumpkin spice everything, and the wasps dying- and if that’s not cause for celebration, I don’t know what is. Let’s make a delicious autumn cake to get everyone excited for fall. If you need to make sure you have everything, here are the ingredients and supplies you’ll need. (Don’t worry- everything will be listed in the recipe as well, so you won’t have to glance back up for measurements.)

½ teaspoon allspice
¼ teaspoon clove
1 teaspoon ginger
3 teaspoons vanilla extract
1 teaspoon nutmeg
2 teaspoons cinnamon
3 sticks butter (softened)
10-cup bundt pan
1 cup granulated sugar
2 cups packed brown sugar
5 large eggs
3 cups flour (sifted)
1 cup sour cream (room temperature)
1 teaspoon salt
Non-stick baking spray

First, preheat the oven to 350 degrees. In a large bowl, use a hand mixer on high speed to cream 3 sticks of butter, 2 cups of packed brown sugar, 1 of cup granulated sugar and 1 teaspoon of salt for about 5 minutes or until fully mixed. Add 5 eggs, one at a time, then set the mixer to the lowest speed and carefully add 3 cups of flour, ½ teaspoon of allspice, ¼ teaspoon of cloves, 1 teaspoon of ginger, 1 teaspoon of nutmeg and 2 teaspoons of cinnamon. Then add 1 cup of sour cream and 1 tablespoon of vanilla extract. Mix until just combined. Make sure not to overmix the batter or your cake will be too dense. Bake for an hour. Let it cool on a rack before carefully flipping the pan over and removing the cake. While you could just eat this now, I suggest saving it, because next issue we’ll be taking this autumnal dessert to the next level.