Prep 30 mins
Cook 50 mins
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.
- 177.44 ml butter (3/4 cup)
- 532.32 ml flour
- 9.85 ml baking powder
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 3.69 ml ground allspice
- 2.46 ml salt
- 295.73 ml canned solid-pack pumpkin (NOT pie filling)
- 177.44 ml buttermilk, well-shaken
- 4.92 ml vanilla
- 295.73 ml sugar or 295.73 ml Splenda sugar substitute, for baking
- 3 large eggs
- 29.58 ml buttermilk, plus additional
- 9.85 ml buttermilk, well-shaken
- 354.88 ml 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.
I made this for our church coffee hour and it was a crowd-pleaser! It baked up nice and sturdy (no gooey parts). I loved the extra tang of the buttermilk glaze. Thanks Barb, for another great recipe. Roxygirl