It's getting to be that time of the year... Pumpkin time! Our house smells like pumpkin most of the time from Labor Day until New Years. We love pumpkin pie, pumpkin doughnuts (I should share that recipe soon!), pumpkin cake, pumpkin candles, pumpkin waffles (a new favorite), pumpkin spiced lattes and anything else you can think of. This cake keeps well at room temperature for up to 3 days, so making it the day before you need it is a great idea (if you can restrain yourself from sneaking a slice for that long).
Pumpkin Spice Bundt Cake with Buttermilk Icing
Credit: Adapted from Gourmet Magazine, November 2005
Pumpkin Spice Bundt Cake with Buttermilk Icing
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 1x
Ingredients
For cake
- 1 ½ sticks (¾ cup) unsalted butter, softened, plus additional for greasing bundt pan
- 1 ¼ cups granulated sugar
- 3 large eggs
- 2 ¼ cups all-purpose flour plus additional for dusting pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoons cinnamon
- 1 ½ teaspoons ground allspice
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
- 1 ¼ cups canned pumpkin (not pie filling)
- ¾ cup buttermilk
- 1 teaspoon vanilla
For icing
- 2 tablespoons plus 2 teaspoons well-shaken buttermilk
- 1 ½ cups confectioners sugar
Instructions
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
- Whisk together flour (2 ¼ cups), baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in a bowl. Whisk together pumpkin, ¾ cup buttermilk, and vanilla in another bowl.
- Beat butter (1 ½ sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
- While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
Notes
Cake can be made 3 days ahead and kept in an airtight container at room temperature.
(I hope you also have an awesome vintage cake carrier that has brought many people a delicious treat in the past. Mine is an identical match to my great-Grandma's that my Grandma still has. Love it, dents and all. Well worth the seemingly endless search through many antique shops, etc. Of course I ended up finding it on Etsy while sitting on my couch one evening...)
mydearbakes
Splendid! What a marvelous looking bake! =D
mandyjoy
Thank you very much!
laurahutzell
Mmm! This makes me want all the Fall pumpkiny goodness. :)
mandyjoy
Thanks! It is very tasty...still enjoying the leftovers. I love anything and everything pumpkiny. :)