Pumpkin Spice Buttermilk Cake

Pumpkin Spice Buttermilk Cake - made October 11, 2021 from Cozy Cakes Cottage 

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ground allspice (I used pie spice)

3/4 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/3 cups canned pumpkin

3/4 cup buttermilk

1 teaspoon vanilla

1 cup unsalted butter, room temperature

1 cup granulated sugar

1/4 cup brown sugar

3 large eggs

Frosting

3/4 cup unsalted butter, room temperature

8 ounces cream cheese, softened

3/4 teaspoon vanilla

1/2 teaspoon cinnamon

3 cups powdered sugar

1 tablespoon milk

1. Preheat oven to 350 degrees F. Lightly spray a Bundt pan with nonstick cooking spray and lightly flour; set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, ground cloves, and salt; set aside.
3. In another bowl, whisk together pumpkin, buttermilk and vanilla; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar until creamy and fluffy, 2-3 minutes. Add eggs, one at a time, beating after each addition until just combined.
5. Alternately add the flour mixture and buttermilk mixture, beginning and ending with flour mixture, mixing after each addition until just combined. Do not overmix.
6. Pour into prepared Bundt pan and bake for 40-45 minutes or until a toothpick inserted in the thickest part of the cake comes out with a few moist crumbs. Cool for several minutes then loosen the sides and center with a small rubber spatula. Invert onto a serving plate and let cool.
7. Frosting: Beat together butter and cream cheese until well combined and creamy, about 2 minutes. Add vanilla and cinnamon and mix to combine. Add powdered sugar, 1/2 cup at a time, beating after each addition. Add milk and mix until combined, Spread over cooled cake.

After my baking fail with the Glazed Orange Bundt Cake, I tried to curb my underbaking tendencies and let this one bake long enough until I was absolutely sure it was done and before I got freaked out that it had baked too long and was going to be dry.

Fortunately, pumpkin adds a lot of moisture to a cake so it's harder to overbake it. Not that it can't be done, I'm sure, but you have a little more wriggle room with pumpkin.

I loved how this turned out. Great texture and great flavor. This does have a lot of spices and I ended up substituting pie spice for the allspice because I didn't have any allspice. That worked out fine. I used to be more simplistic in my use of spices in baking as I pretty much only liked cinnamon in baked goods.

But since I've become such a Penzey's fan and my spice drawer is full, I've become much more open to trying recipes that use a plethora of spices. They worked well in this cake and nothing says autumn baking than a pumpkin dessert. If anyone still goes to potlucks or bakes for office mates these days, this is a great cake to bring.