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Pumpkin Spice Bundt Cake with Buttermilk Icing

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  • Total Time: 1 hour 20 minutes
  • Yield: Serves 12 1x

Ingredients

Units Scale

For cake

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 2 1/4 cups all-purpose flour plus additional for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground allspice
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups canned pumpkin (not pie filling)
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla

For icing

  • 2 tablespoons plus 2 teaspoons well-shaken buttermilk
  • 1 1/2 cups confectioners sugar

Instructions

  1. Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
  2. Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  3. Beat butter (1 1/2 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.
  4. 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.
  5. 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.

Find it online: https://kitchenjoyblog.com/pumpkin-spice-bundt-cake-with-buttermilk-icing/