My pumpkin baking is in full force! After a two week search my cabinets are full of canned pumpkin and I'm taking full advantage. This weekend I made a Pumpkin Spice Bundt Cake and it was delicious. Even Mr. Apron who typical does not like pumpkin asked for seconds.
I find most pumpkin cakes to be moist, but the buttermilk made this cake extra moist. It has the right amount of spices without being overwhelming. It's not too sweet and has a great texture. I will definitely be making this cake before the end of fall. It's also very easy to make. Something that could be made during the week to be brought into work the next morning to have with coffee. (I wonder if any of my coffee ladies are reading this? You know who you are!)
1 1/2 (3/4 cup) butter, softened
2 1/4 flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
15 oz (1 can) pure pumpkin
3/4 cup buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
3 tablespoons buttermilk
2 cups confectioners sugar
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, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk, and vanilla in another bowl. Beat butter 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, 55 to 60 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
Make icing: 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.
Adapted from Gourmet on epicurious