PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, 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 guests tend to drop in unexpectedly.
Categories Cake Mixer Dairy Egg Vegetable Dessert Bake Thanksgiving Squash Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
- 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.
- 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.
- 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.
- Make icing:
- 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.
PUMPKIN POUND CAKE
Best enjoyed with a cup of coffee or scoop of vanilla ice cream.
Provided by Melissa Gray
Categories Cakes
Time 3h25m
Number Of Ingredients 16
Steps:
- Prepare the Cake: Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking powder, pumpkin pie spice, and salt in a medium bowl.
- Beat together butter and brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 2 to 3 minutes. Reduce mixer speed to medium-low and add eggs, one at a time, beating until just combined after each addition; add vanilla and continue beating until just combined, about 15 seconds. Reduce mixer speed to low, and gradually add flour mixture alternately with pumpkin and sour cream, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan, and spread into an even layer.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 to 60 minutes. Let cool in Bundt pan on wire rack, 15 minutes. Loosen sides of cake gently with an offset spatula. Invert cake onto wire rack, and let cool completely, about 1 hour, 30 minutes.
- Prepare the Glaze: Heat butter, maple syrup, and cream in a small saucepan over medium-low, stirring occasionally, until butter is melted. Remove from heat. Add powdered sugar to butter mixture and whisk until smooth, about 15 seconds. Let glaze cool at room temperature for 15 minutes. Pour cooled glaze over cake, and sprinkle with pecans. Let stand at room temperature until glaze is set, about 15 minutes, before serving.
PUMPKIN POUND CAKE WITH BUTTERMILK GLAZE
Make and share this Pumpkin Pound Cake With Buttermilk Glaze recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
- Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
- Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
- Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
- Combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
- Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
- Combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
- Cook 1 minute or until thick, stirring constantly; remove from heat.
- Drizzle cake with glaze.
Nutrition Facts : Calories 265.9, Fat 8.7, SaturatedFat 5, Cholesterol 71.9, Sodium 218, Carbohydrate 43.1, Fiber 0.8, Sugar 23, Protein 4.4
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