Pumpkin Buttermilk Bundt Cake Cooking method
Cake recipe with pumpkin Recipe for pumpkin bundt cake
Recipe Name : Pumpkin Buttermilk Bundt 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
For glaze:
2 T butter
1 cup powdered sugar
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.
Your Pumpkin Buttermilk Bundt Cake is ready now
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