Post by Shawnee on Oct 21, 2012 20:47:09 GMT -5
Classic Cake: Pumpkin Spice
Pumpkin Spice Bundt Cake with Buttermilk Icing
MAKES: 12 SERVINGS
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 3/4 HR (INCLUDES COOLING)
See more: 15 Perfect Pasta Dishes
INGREDIENTS
For Cake:
- 1 1/2 sticks (3/4 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 teaspoon cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
- 3/4 cup well-shaken buttermilk
- 1 teaspoon vanilla
- 1 1/4 cups granulated sugar
- 3 large eggs
For Icing:
- 2 tablespoons plus 2 teaspoons well-shaken buttermilk
- 1 1/2 cups confectioners sugar
EQUIPMENT
- a 10-inch nonstick bundt pan (3 quart)
See more: 19 Sweet and Savory Ways to Eat Ice Cream
INSTRUCTIONS
Make Cake:
- 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 another bowl.
- Beat butter (1 1/2 sticks) 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, smoothing top, 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.
Make Icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
COOKS' NOTES
- Cake can be made 3 days ahead and kept in an airtight container at room temperature.
Pumpkin Spice Bundt Cake with Buttermilk Icing
MAKES: 12 SERVINGS
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 3/4 HR (INCLUDES COOLING)
See more: 15 Perfect Pasta Dishes
INGREDIENTS
For Cake:
- 1 1/2 sticks (3/4 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 teaspoon cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
- 3/4 cup well-shaken buttermilk
- 1 teaspoon vanilla
- 1 1/4 cups granulated sugar
- 3 large eggs
For Icing:
- 2 tablespoons plus 2 teaspoons well-shaken buttermilk
- 1 1/2 cups confectioners sugar
EQUIPMENT
- a 10-inch nonstick bundt pan (3 quart)
See more: 19 Sweet and Savory Ways to Eat Ice Cream
INSTRUCTIONS
Make Cake:
- 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 another bowl.
- Beat butter (1 1/2 sticks) 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, smoothing top, 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.
Make Icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
COOKS' NOTES
- Cake can be made 3 days ahead and kept in an airtight container at room temperature.