Pumpkin Spice Bundt Cake With Buttermilk Icing Recipes

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING

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 SPICE BUNDT CAKE WITH BUTTERMILK ICING

Steps:

• Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour.
• Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl.
• Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
• Beat butter and 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 Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth.
• Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes.
• Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more.
• Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.

SPICY PUMPKIN BUNDT CAKE

Steps:

• 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. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.