Pumpkin Spice Bundt Cake with Buttermilk Icing

Pumpkin Spice Bundt Cake with Buttermilk Icing
Photo by Romulo Yanes

Ingredients

  • additional flour for dusting pan
  • 3 large eggs
  • ½ teaspoon salt
  • additional butter for greasing bundt pan
  • 12 tablespoons unsalted butter
  • 8 teaspoons buttermilk
  • ¾ cup buttermilk
  • + 10 more ingredients
    • 1 teaspoon vanilla
    • 1 10-inch nonstick bundt pan (3 quart)
    • ¾ teaspoon ground allspice
    • 1 ½ cups confectioners sugar
    • 1 ¼ cups canned solid-pack pumpkin (not pie filling)
    • 1 ¼ cups granulated sugar
    • 1 teaspoon cinnamon
    • 2 ¼ cups all-purpose flour
    • 1 teaspoon baking soda
    • 2 teaspoons baking powder

Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess. Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in ano...

View full recipe at Epicurious

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