Pumpkin Spice Bundt Cake with Buttermilk Icing
A rich and moist pumpkin spice bundt cake with tangy buttermilk icing. So flavorful and a beautiful centerpiece to any fall table!
Servings: 12 servings
Calories: 205kcal
Equipment
- 10-inch nonstick bundt pan
Ingredients
Cake
- 1 ½ sticks ¾ cup unsalted butter, softened, plus additional for greasing bundt pan
- 2 ¼ cups all-purpose flour plus additional for dusting pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon salt
- 1 ¼ cups canned solid-pack pumpkin from a 15 oz. can
- ¾ cup buttermilk
- 1 teaspoon vanilla
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 3 large eggs
Icing
- 2 tablespoons plus 2 teaspoons well-shaken buttermilk
- 1 ½ cups confectioner's sugar
Instructions
- Put oven rack in middle position and preheat oven to 350 degrees F. Butter bundt pan generously, then dust with flour, knocking out excess.
- Whisk together flour (2 ¼ cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl.
- Whisk together pumpkin, ¾ cup buttermilk, and vanilla in another bowl.
- Beat butter (1 ½ sticks), brown sugar 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.
- Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.
- 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.
Notes
- Storage: Cover and store in the refrigerator for up to 4 days.
- How to freeze: Wrap individual slices in foil and place in a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- Don't over-mix. Stir cake batter just until combined, and stop at the point where you can still see a small amount of flour. Over-mixing can toughen the gluten in your flour and create a denser, chewier cake. We don't want that; we want light and fluffy.
- Grease your bundt pan well. We don't want any cake left in the pan when it is turned out onto a cooling rack.
- Adapted from Gourmet.
Nutrition
Calories: 205kcal | Carbohydrates: 58g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 297mg | Potassium: 128mg | Fiber: 2g | Sugar: 23g | Vitamin A: 4064IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg