Pumpkin Spice Bundt Cake

The weather is cooling down, kiddos are back in school, and Sunday afternoons are dedicated to football, which can only mean one thing – fall is here! Although fall isn’t technically here until next week, I couldn’t resist getting a head start and baking something with pumpkin.

I love all things pumpkin spice – muffins, donuts, bread, etc. When my grandma requested a spice cake for her birthday, I knew I had to take this opportunity and make her a pumpkin spice cake. My grandma and I have always shared a love of bundt cakes, so when I found this recipe, I knew it would be perfect for her.

The balance of the spices and pumpkin in this cake is perfect, it definetly has a nice spice to it without being too strong. As all bundt cakes are, this cake is very dense and moist, and is perfect with a sweet glaze on top. If you want to make this cake even easier. just sift some confectioner’s sugar over the top.

Pumpkin Spice Bundt Cake
Yields: 12-16 servings

For the cake:
4 cups cake flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree

For the glaze:
1/3 cup butter, melted
2 cups powdered sugar
1 1/2 teaspoons vanilla
2-4 tablespoons milk

Preheat oven to 350 degrees. Spray a 14-cup bundt pan with cooking spray. Dust with flour, and tap out excess.

Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.

Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Meanwhile, combine the ingredients for the glaze, adding the milk slowly to achieve the desired consistency. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners’ sugar or drizzle the glaze over the top.

Source: Martha Stewart

Print Friendly


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>