Sunday, March 24, 2013

Pumpkin Spice Bundt Cake with Buttermilk Icing

Now that I've got the appropriate pan, it's time to get crackin' on fulfilling a specific request from Marnie - a bundt cake. And look how much pumpkin this will use! The only deviation I made to the original recipe was to use drained pumpkin puree instead of the stuff from a can. It worked like a champ!

Pumpkin Spice Bundt Cake with Buttermilk Icing
from Epicurious
click to print

3/4 c unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 c all-purpose flour plus additional for dusting pan
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp ground allspice
1/2 tsp salt
1 1/4 c drained pumpkin puree
3/4 c well-shaken buttermilk
1 tsp vanilla
1 1/4 c granulated sugar
3 large eggs

2 tbsp plus 2 teaspoons well-shaken buttermilk
1 1/2 c confectioners sugar

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 and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes.

Add eggs and beat 1 minute. Scrape bowl down midway.

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, smooth top.

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.

That cake just popped right out like it was nothin'.

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.

Yum! This cake is really good! It is so incredibly moist and done without oil. Impressive, and I chalk that up to the pumpkin. The spices are very mild so if you're looking for something along the lines of spice cake you should ramp the seasonings up. I think ginger, fresh, would be good. The icing was really sweet but the quantity didn't overpower the cake; the buttermilk give it a nice little tang. I liked how it looked, a thin layer. Many compliments were received regarding the cake - and one specifically about the icing.