A recipe I made last year and saved on Pinterest has disappeared from the internet except for a list of ingredients. So, I'm going to write new instructions and make it today to take to a party.
Pumpkin Spice Bundt Cake
2 ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground allspice
¾ tsp. nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. salt
1 ⅓ cups canned pumpkin
¾ cup buttermilk
1 tsp. vanilla extract
1 cup unsalted butter, room temperature
1 cup granulated sugar
¼ cup brown sugar
3 large eggs
Preheat oven to 350°F. Sift together the dry ingredients in a large bowl and set aside. Cream butter with the two types of sugar until fluffy. Add eggs one at a time. Then mix in pumpkin, buttermilk and vanilla until thoroughly combined. Pour liquid mixture into dry mixture and stir or lightly beat just until combined. Pour into a greased and floured Bundt pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
Icing:
1 cup powdered sugar
1 tbl. milk or half-and-half (add more if needed)
1/4 tsp. vanilla extract
1/2 tsp. cinnamon
Whisk together and drizzle over cooled cake.
Note: I'm a big proponent of keeping powdered buttermilk and powdered whole milk on hand for baking. With powdered buttermilk, you add the suggested amount of powder to the dry ingredients and the measure of water to the liquid ingredients. It's really convenient and you don't have to worry about making a special trip to the store for buttermilk. Also, it lasts for years.
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