Share a Slice of Pumpkin Spice Bundt Cake

Pumpkin is one of those things that I really only like to eat during the fall months and I tend to prefer it in a dessert.  The colder the night, the better that slice of pumpkin dessert seems to taste!  I love cakes but with only two (well, four if counting dogs) in our little household they are not too common as we would surely eat the whole thing.  So when we invited friends over for dinner it was pumpkin cake that was on my mind!

This pumpkin spice bundt cake is really a fantastic little recipe.  It comes out so moist and flavorful.  And it isn't too terribly difficult if you are learning to cook as the directions are quite easy to follow.  My only trouble was figuring out how much extra time it needed; we recently discovered that our oven runs quite a bit lower than the temperature that it is set for and everything seems to take quite a bit more time than stated in the recipe.  Not having a solid time makes me nervous that I will either take it out too soon or add on too much time and end up with a dry, over-done cake.  But I watched it like a hawk since we would be sharing this little cake and it ended up working out just right.

I definitely recommend considering this Pumpkin Spice bundt cake in your options for fall, pumpkiny desserts- it is a nice change from pumpkin pies and such.

Pumpkin Spice Bundt Cake with Buttermilk Icing

Source: Gourmet via Epicurious
Servings: 12

For cake

1 1/2 sticks (3/4 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 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


For icing

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

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter 10" bundt pan generously, then dust with flour, knocking out excess.

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 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, 45 to 50 minutes (mine took 6o mins). 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.

Enjoy! 

~ Tara

Comments

[Amy I.]

YAY congrats Tara (and Dan)! Looking forward to reading along with your new adventure. Bon appetit and best of luck in all of your kitchen-related endeavors!

[Tara & Dan]

Thanks Amy! You are sweet!