Although I'm not a fan of Martha Stewart (everything she does looks so darn complicated!), I needed a quick recipe for some pumpkin I had to use up and she had a scrumpious sounding one. Pumpkin Spice Bundt Cake sounded so good to me and perfect for the holidays. I ended up being able to make a regular bundt sized cake out of this, for my hubby to share at work, and I had enough batter left over to make a small cake for us. It was absolutely delicious!Pumpkin Spice Bundt Cake
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk (I used a cup of milk, minus 2 tblsp, then added 2 tblsp of vinegar. Let sit a few minutes until thickened)
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting
Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
Beat butter and brown sugar together in the bowl of an electric mixer, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.
"As for butter versus margarine, I trust cows more than chemists"
-Joan Gussow
1 comment:
Mmmm - that sounds delicious!
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