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Pumpkin Spice Bundt Cake With Buttermilk Icing

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.

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Barb G.
Contributor
@Barb G.
Contributor
"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."
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  1. Roxygirl in Colorado
    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
    Reply
  2. Barb G.
    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.
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