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I posted this last year, but thought it was definitely worth reposting. I made several last year as gifts and they were a big hit. The girls and I are going to make the first annual pumpkin buttermilk cake today.
Pumpkin Buttermilk Bundt Cake
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
For glaze:
2 T butter
1 cup powdered sugar
1-3 T cream or milk
Preheat oven to 350°F. Butter and flour bundt pan. Combine 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. Shake a few times to be sure to remove any bumps 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.
To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.
Pumpkin Buttermilk Bundt Cake
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
For glaze:
2 T butter
1 cup powdered sugar
1-3 T cream or milk
Preheat oven to 350°F. Butter and flour bundt pan. Combine 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. Shake a few times to be sure to remove any bumps 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.
To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.
Looks yummy.
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