Monday, March 25, 2013

Pumpkin Spice Bundt Cake with Buttermilk Icing, Gluten Free



I can't bring a cake to work without bringing a gluten free option. Nothing was changed from the original recipe except that I substituted Pamela's for regular flour.

Pumpkin Spice Bundt Cake with Buttermilk Icing, Gluten Free
adapted from Epicurious
click to print

CAKE
3/4 cup unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 c Pamela's Artisan 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

ICING
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, 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.



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.


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.

Mixing this in a measuring cup and pouring it over the cake was genius compared to my attempts of spooning it over the other cake.

Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.



This cake was just as good as the regular one, though with Pamela's flour it didn't seem as sweet or as spiced. I'd probably up the spices a little bit, maybe by a factor of 1.25 for each. The cake was marvelously tender and moist. Very impressive.

Took this gluten-free option to work along with the regular one and both were gone by the end of the day.

Cost:
TOTAL: $5.23 or about $0.44 for each of 12 servings.

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