Red Velvet Chocolate Chip Bundt Cake again since that was a big hit when I first brought it into the office but I had just gotten a sampler pack from Spice Island which contained all the spices I needed for this Pumpkin Bundt Cake recipe and it seemed like the perfect time to try them all.
|Pumpkin Bundt Cake and Kahlua Fudge that I brought to the potluck|
2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup dark brown sugar
3 large eggs
1 stick butter, melted and browned
2 cups powdered sugar, sifted
2 teaspoons vanilla extract
2-4 tablespoons milk
- Preheat oven to 350 degrees F. Generously spray a 10-inch bundt pan with cooking spray and dust with flour; set aside.
- In a medium-size bowl, whisk together the flour, spices, baking soda, baking powder and salt.
- In another bowl, whisk together the pumpkin, buttermilk and vanilla.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the eggs one at a time until well combined.
- Alternately add the flour and pumpkin mixtures, mixing on low speed, starting and ending with the flour mixture. Do not overmix.
- Spoon batter into prepared pan and smooth top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Let cool 5-10 minutes before loosening cake with a small spatula and inverting. Let cool completely before icing.
- Icing: Pour the browned butter into a bowl and whisk in the powdered sugar and vanilla, stirring until smooth. Add the milk, a tablespoon at a time until the desired consistency is reached.
- Spoon or drizzle over the cake and serve.