Wednesday, November 6, 2013

Pumpkin Buttermilk Bundt Cake with Icing

Apparently Fall has started, but you wouldn't know it here in SoCal. It's 80 degrees today (my face just cringed). However, the leaves are changing and the nights are cold, so I have been pulling out my sweaters and warm socks and trying to get into the spirit of fall and maybe, just maybe, the weather will have pity on me and give us some actual Fall weather.

So, in the spirit of Fallness, my new word :) I have been craving all things pumpkin. Pumpkin latte's, pumpkin muffins, pumpkin pies and pumpkin cake. I came across this wonderful recipe for a yummy scrumptious pumpkin cake and I wanted to share :)

*Cake recipe adapted from: Gourmet Magazine and The Baker Chick

Cake Ingredients:

2 1/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves or all spice
1/2 tsp salt
1 1/4 cups canned solid-pack pumpkin
3/4 cup well-shaken buttermilk
1 tsp vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup dark brown sugar (light would be fine too)
3 large eggs

Glaze Icing:

1 1/2 cups of powdered sugar
2-4 tablespoons milk

Cake Directions:
  • Preheat oven to 350F. Note: grease and flour the heck out of a 10" bundt pan.
  • Bring the eggs and butter to room temperature - it makes all the difference in the texture of the cake, especially with room temperature butter.
  • In a medium-sized bowl: whisk together the flour, spices, baking soda, baking powder and salt.
  • In another bowl: whisk together the pumpkin, buttermilk and vanilla.
  • In the bowl of a stand mixer fitted with a paddle attachment (if you have one, or just use a hand mixer), cream the butter and sugars together until light and fluffy, about 3 minutes. Add the eggs one at a time until well combined.
  • Alternate adding the flour and pumpkin mixtures, mixing on low speed, starting and ending with the flour mixture. Don't overmix.
  • Spoon batter into prepared pan and smooth top with the back of a spoon. Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Invert and cool for at least 30 minutes on a wire rack before icing.

For the glaze:
  • Measure the sugar into a bowl. Add a few tablespoons of milk at a time, till it gets to the consistency you want.
  • Stir until it forms a thick, creamy paste.
  • When you have turned the cake out onto a cake plate, drizzle the glaze over the top. Slice and serve warm or at room temperature.


1 comment:

  1. Oh, my heart! Pumpkin - love it and can never get enough of it in the fall! Yummmmm....want some!



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