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 this pumpkin cake. 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.
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Super Moist Pumpkin Buttermilk Bundt Cake
- Prep Time: 30 min
- Cook Time: 50 min
- Total Time: 2 hours with cooling
Description
This flavorful pumpkin bundt cake with a simple glaze satisfies pumpkin cravings with its warm spices, beautiful orange color, and moist crumb.
Ingredients
For the 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 tablespoons butter
1 cup powdered sugar
1–3 tablespoons cream or milk
Instructions
1. Preheat oven to 350°F. Butter and flour bundt pan.
2. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl.
3. Whisk together pumpkin, buttermilk and vanilla in another bowl.
4. 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.
5. Add eggs and beat 1 minute.
6. 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.
7. 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.
8. 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.
9. Drizzle glaze over cake after it is cool and still on a wire rack with a plate or tray underneath so excess falls through.