Caroline, Chicago, IL
Would you rather… never read another pumpkin recipe again OR overdose on everything pumpkin so that you can barely choke down a piece of pumpkin pie come Thanksgiving? Well, tis the time of year for pumpkin recipes and I have jumped on the bandwagon. Last year, I tried these pumpkin bars. This year, I stayed in the dessert category and followed my buttermilk love with this moist, bundt cake.
Of all the pumpkin clamor in food blog world, I am most excited about these ravioli from a blog I just discovered. Check it out.
Pumpkin Buttermilk Bundt Cake
2 sticks 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.
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November 1st, 2007 at 4:01 pm
I love buttermilk (such a lovely, flavorful denseness in cakes!) and adore pumpkin as a fall flavor…this sounds like a beautiful cake. There is a place in Seattle called Cinnamon Works (a bakery in the Pike Place market) that makes a “pumpkin cookie” that is really more like a scone or mini cake…this recipe reminds me of that, and what a pleasant association!
I had heard about your blog a while back but just looked it up. I am glad I did!
November 1st, 2007 at 5:28 pm
This looks so good! It remonds me of a pumpkin bread recipe my mom used to make, but better. Definitely on my must-try list. Thanks!
November 4th, 2007 at 7:35 pm
Oh how I wish this cake was sitting on my counter top right now…
November 5th, 2007 at 12:50 am
I’m definitely making this one…and soon.
I go for overdosing on all things pumpkin. We only get a few short months to enjoy it.
November 6th, 2007 at 7:07 am
Three cheers for pumpkin! I love the color of this cake–it looks good enough to convert even the strongest pumpkin-hater. Well done!
I’m glad you liked my ravioli and hope to see you back at Under the High Chair!
November 6th, 2007 at 3:06 pm
We just finished baking this cake and it’s heavenly! If one was to look up the definition super moist cake … this would certainly be there. Thank you for the recipe.
November 7th, 2007 at 8:30 pm
[…] Introducing another blog: Quick! If you need great pumpkin recipes, run over to this food blog, Whipped, the Blog. She’s got a wonderful looking recipe for Pumpkin Buttermilk Bundt Cake, as well as several other things. The writer of Whipped is the daughter of some good friends of my father- and mother-in-law. I look forward to exploring her site a bit more. […]
November 9th, 2007 at 2:52 pm
Hi. I made this recipe last night and it was really good. (was because between my co-workers and family I think we’ve already eaten it all…)
I love pumpkin and really love bundt cakes that have buttermilk, they always seem to come out very moist.
June 24th, 2008 at 11:20 pm
[…] Pumpkin Bundt Cake, from Whipped […]
June 27th, 2008 at 7:56 am
[…] Pumpkin Bundt Cake, from Whipped […]
June 27th, 2008 at 10:27 am
[…] Pumpkin Bundt Cake, from Whipped […]
June 29th, 2008 at 7:35 pm
[…] Pumpkin Bundt Cake, from Whipped […]
September 1st, 2008 at 8:26 am
I wanted to bake the Buttermilk Bundt Pumpkin Cake, but the small banner with the google searc is covering the amount of eggs needed. Hope you cn fix that soon.