Pumpkin Spice Bundt Cake

Use fresh or canned pumpkin puree to bake up this seasonal showstopper.

Pumpkin spice bundt cake is even better a few days after baking.

Pumpkin spice bundt cake is even better a few days after baking.

Pumpkin spice bundt cake is even better a few days after baking.

Bundt cake isn’t a flavor, but rather the shape of the baking pan. The round, fluted pans with a hollow center were introduced by Nordic Ware in the 1950s and have been popular ever since. Producing sculpted cakes with a casual beauty, bundt cakes are great for everyday desserts, coffee klatches or anytime company comes calling.

The advantages of bundt pans aren’t just aesthetic. That hollow middle ensures even baking. For heavier cakes, that means no worries of collapse, making it perfect for this incredibly moist and richly spiced cake, loaded with dense and velvety pumpkin puree.

From the first bite, there is no mistaking the season. The delightful taste of pumpkin stands front and center here, unapologetically elevated by classic spices associated with the season. The subtle tang of buttermilk brightens the flavor just so and a light drizzle of sweet sugary glaze brings it all home.

Pumpkin spice bundt cake is a winner during the holiday season, when drop-in visitors are frequent. Unlike some cakes, which become dry and lose flavor fairly quickly, this one actually improves over the first few days. Not only will it remain moist, the spices mellow so well that a cake baked on Monday will taste even better when the neighbors stop by to visit on Thursday.

Pumpkin Spice Cake

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 2 sticks butter, softened
  • 1  cup sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 2 cups pureed pumpkin
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a bowl and set aside.

Cream butter, and brown sugar together in mixer.

Add eggs to mixer one at a time.

Add pumpkin puree, buttermilk and vanilla to combine.

Add dry mix to mixer and blend until smooth.

Pour batter evenly into a greased and floured 10" bundt pan.

Bake in a 350 degree oven for 55 minutes, until an inserted toothpick comes out clean.

Cool 10 minutes in pan, then turn onto wire rack to finish cooling.

Once cake is cool, whisk powdered sugar, vanilla and milk together for glaze.

Drizzle glaze over cake.

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