Pumpkin Bundt Cake

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I have fallen off the posting train! But I’m trying to get back on board. It’s been a busy and fun fall, which means I have neglected this little hobby of mine. But this cake was too good not to share! I had a fun Oktober fest at a new friends house. It was outdoors on the perfect chilly, but lovely October night. They had grilled up two whole lambs, and brewed some homemade beer, and then invited a bunch of people over to share.

I decided to try out a new cake recipe. It’s pumpkin season and this cake did not disappoint. It has a mix of butter and oil for flavor and moisture with the perfect amount of fall spices. It baked up beautifully and came out of the pan easily. I topped with a simple yogurt glaze which had just enough tang to perfectly compliment the rich and sweet cake. Happy Fall!

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The original recipe had a cream cheese glaze. I didn’t have any cream cheese so I ended up making something up on my own. I didn’t measure anything so I can’t tell you exactly, but I used melted butter, milk, powdered sugar and plain Greek yogurt. I turned out great, but if you’re looking for exact measurements, follow the link to the original recipe and try hers out, I’m sure it’s great!

 
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Pumpkin Bundt Cake
From Style Sweet CA
Ingredients

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoons cinnamon

  • 1 teaspoon cardamom

  • 1 teaspoon ginger

  • ¼ teaspoon clove

  • pinch black pepper

  • ¾ cup Land O Lakes® European Style Unsalted Butter, softened

  • 1 cup brown sugar

  • 1 cup white sugar

  • ¼ cup flavorless oil, like grapeseed or canola

  • 3 large eggs

  • 2 teaspoons pure vanilla extract

  • 1/3 cup buttermilk

  • 14 ounces pumpkin puree

Directions
Pre-heat oven to 350°F. Generously brush the inside of a Bundt pan with very soft butter, sprinkle with flour, and tap out the excess. Set aside.

Sift together the flour, baking powder, baking soda, salt, and spices. Set aside.

In the bowl of an electric mixer, beat the butter on medium-low speed with the paddle attachment until smooth. Add in both sugars and mix on medium until light and fluffy, 3 to 5 minutes. Add the oil and vanilla. Mix until combined.

With the mixer on low, add in the eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.

With the mixer on low, add in half of the flour mixture and mix until just combined. Add in the buttermilk and mix until combined. Add in the remaining half of the flour mixture and mix until just incorporated and few streaks of flour remain visible. Add in the pumpkin puree and mix until smooth. The batter will be thick.

Spoon the cake batter into the prepared pan. Tap the bottom of the filled pan on a hard work surface to release any air bubbles. Bake for 45 to 55 minutes, or until a long wooden skewer or thin paring knife inserted into the center of the cake comes out clean. Cool on a wire rack for about 15 minutes. Gently loosen the edges of the cake with a flexible rubber spatula. Place a wire rack or cutting board on top of the cake. Holding on to the edges of the pan and rack, carefully invert everything. Remove the cake pan and continue to completely cool the cake before adding the glaze.