It’s pumpkin time again! and I am clearly obsessed with pumpkins. This is a pretty easy to make bundt cake. Perfect for Thanksgiving or any time. You can make it ahead of time and freeze for another, or make two. While you’re making the mess anyway, you might as well bake two, and freeze one. Got this one from Gourmet Magazine. Just saying while I’m not a big raw cookie dough person I am a very big batter person and this batter was pretty delicious right out of the bowl!
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan (or spray with Pam) I buttered this time
2 1/4 cups all-purpose flour, plus additional for dusting the pan
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15 ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs (room temp. is always best for baking)
2 tablespoons plus 2 teaspoons well shaken buttermilk
1 1/2 cups confectioners sugar
You will need a 10-inch nonstick bundt pan (3 quart)
Put oven rack in middle position and preheat oven to 350 degrees. Butter/spray bundt pan generously then dust with flour and knockout excess flour.
Whisk together flour ( 2 1/4 cups) , baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk and vanilla in another bowl.
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 – 5 minutes, then add eggs and beat another 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 cake tester or wooden pick inserted into center of cake comes out clean, 45 – 50 minutes. Cool cake on a rack for about 30 minutes, then invert cake , mine slid right out onto rack. I completely cooled cake for a few hours before I iced it. You can ice while cake is still warm however. I would let it sit for at least 1 hour before I iced though. It came out perfectly. Icing will get hard on the cake and be very white, it’s a beautiful presentation.
While the cake is cooling, whisk together buttermilk and confectioner’s sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
Cake can be made 3 days ahead and kept in an airtight container, I would ice it when I planned on serving it.
I just informed my family that we’ll be having pumpkin *cake* this year instead of pumpkin pie. It’s so yummy!
Omg that is totally awesome. I love it!!!
Gorgeous! I love all things pumpkin. Happy October😃
Candi, this sounds so good! Just me and a fork. . . and maybe some really good vanilla ice cream ….