October 7, 2012

Pumpkin Bundt Cake

This week was one of the best weekends I have ever had. Myself and 8 of my friends went to our friend's ranch for the weekend!! We got to spend the weekend riding horses, exploring the 800 acres her family owns, jam sessions by the bonfire and just enjoying the great outdoors.
Saturday night we had a big family dinner complete with grilling steaks and roasting corn in the fire pit outside :) It was SO good! Did I cook? Negative. Did I bring dessert? You betcha!! I brought a double batch of my most requested chocolate chip cookies and one of my new favorite fall desserts, Apple Spice Cake. There were 9 of us, so I had to make sure there was plenty of dessert for everyone and I figured a chilly night would be the perfect time to have the first pumpkin dessert of the season. I found this recipe on Whipped, The Blog and after reading the reviews I decided to give it a try. I'm so glad I did because this cake was the hit of the night. Thankfully it didn't all get eaten so I had some after dinner tonight!

(this is not my picture, I forgot to take one :( This is the picture used on Whipped's blog)
Pumpkin Buttermilk Bundt Cake


The cake:

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

The glaze:

2 T butter, melted
1 cup powdered sugar, sifted
1-3 T cream or milk


Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.

Beat butter 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. Shake a few times to be sure to remove any bumps 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.

To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.


- I forgot to buy buttermilk at the store so I had to make my own. It's really easy. In a liquid measuring cup pour 1 T. white vinegar and then fill to the 1 cup mark with milk and let sit for 5 minutes.
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