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The flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guest drop in unexpectly. The cake can be made 3 days ahead and kept in an airtight container at room temperature.
- 3⁄4 cup butter (3/4 cup)
- 2 1⁄4 cups flour
- 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 (NOT pie filling)
- 3⁄4 cup buttermilk, well-shaken
- 1 teaspoon vanilla
- 1 1⁄4 cups sugar or 1 1⁄4 cups Splenda sugar substitute, for baking
- 3 large eggs
- 2 tablespoons buttermilk, plus additional
- 2 teaspoons buttermilk, well-shaken
- 1 1⁄2 cups powdered sugar
- Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour.
- Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl.
- Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
- Beat butter and 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 Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth.
- Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes.
- Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more.
- Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.