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