Pumpkin Spice Bundt Cake with Buttermilk Icing
A moist and fragrant bundt cake made with pumpkin puree and warm spices, finished with a sweet buttermilk icing. This classic fall dessert combines the flavors of cinnamon and allspice with rich buttermilk for the perfect seasonal treat.
Ingredients
- •¾ cup unsalted butter
- •1 tablespoon butter
- •2¼ cups all-purpose flour
- •2 tablespoons flour
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 teaspoon cinnamon
- •¾ teaspoon ground allspice
- •½ teaspoon salt
- •1¼ cups canned solid-pack pumpkin
- •¾ cup buttermilk
- •1 teaspoon vanilla
- •1¼ cups granulated sugar
- •3 whole large eggs
- •2⅔ tablespoons buttermilk
- •1½ cups confectioners sugar
- •1 piece bundt pan
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
10 min
- 2.
Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
5 min
- 3.
Beat butter (1 1/2 sticks) 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.
8 min
- 4.
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 reinvert cake onto rack. Cool 10 minutes more.
75 min
- 5.
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.
15 min
