Pumpkin Bundt Cake

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There is nothing more satisfying in the fall than a warm cup of cider or coffee and a slice of cake.  Pumpkin cake is especially nice this time of year.  So to continue with my “Everything Pumpkin” theme I am sharing with you all my Pumpkin Bundt Cake.  I have also made this in (2) loaf pans and cupcakes as well.  Works great in both.  Let me know what y’all think of this recipe and give me some more ideas of other pumpkin things you’d like for me to work on.

Ingredients:

• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp salt
• 1  1/4 cups pumpkin
• 3/4 cup buttermilk
• 1 tsp pure vanilla
• 1 1/2 sticks butter (at room temperature)
• 3/4 cups granulated sugar
• 1/2 cup brown sugar
• 3 eggs (at room temperature)

Preheat the oven to 350 degrees and spray your bundt pan liberally.

In a medium bowl, mix together the flour, baking soda, baking powder, salt, and spices and set aside.

In a second bowl, mix together the pumpkin, milk, and vanilla.

In your stand mixer cream together the butter and sugar.  Add the sugar slowly as the mixer is going for better results.   Once well creamed, add in the eggs slowly,  one at a time.

Alternately add in the wet and dry ingredients, beating until the batter is smooth. start and end with dry ingredients, this keeps from “smashing” the air bubbles out of your batter by just dumping all the  flour (or splashing a whole lot of liquid) into the batter at once. Adding those ingredients a little at a time preserves the air bubbles, which in turn make your cake light)

Pour the batter slowly into the prepared bundt pan and spread evenly.

Bake 40-50 minutes or until a toothpick inserted in the center comes out clean.

Cool 15 minutes before inverting and removing the cake.  

Allow to completely cool and come to room temperature before you add the glaze.

Cream Cheese Glaze

• 2 teaspoons butter (melted)
• 4 tablespoons cream cheese
• 1 cup powdered sugar
• 1 teaspoon lemon olive oil
• 1-2 teaspoons milk (to thin for drizzling/pouring)

Drizzle over cooled cake and serve.