Pumpkin Spice Bundt Cake With Buttermilk Icing Recipe

Name: Pumpkin Spice Bundt Cake With Buttermilk Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan; 1 additional butter for greasing bundt pan; 2 1/4 cups all-purpose flour plus additional for dusting pan; 1 additional flour for dusting pan; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 3/4 teaspoon ground allspice; 1/2 teaspoon salt; 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling); 3/4 cup well-shaken buttermilk; 1 teaspoon vanilla; 1 1/4 cups granulated sugar; 3 large eggs; 2 tablespoons plus 2 teaspoons well-shaken buttermilk; 1 1/2 cups confectioners sugar; a 10-inch nonstick bundt pan (3 quart)

Servings: persons

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
1 additional butter for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
1 additional flour for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
a 10-inch nonstick bundt pan (3 quart)

1
Put oven rack in middle position and preheat oven to 350u00b0F. Butter bundt pan generously, then dust with flour, knocking out excess.
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.
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.
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.
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.

1824

kcal

Calories

103

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan, 1 additional butter for greasing bundt pan, 2 1/4 cups all-purpose flour plus additional for dusting pan, 1 additional flour for dusting pan, and more.

Yes, Pumpkin Spice Bundt Cake With Buttermilk Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Bundt Cake With Buttermilk Icing

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