Pumpkin Spice Cake
Ingredients
The cake
-
1
cup
butter, softened
-
2 ½
cups
all-purpose flour plus additional for dusting pan
-
2
tsp
baking powder
-
1
tsp
baking soda
-
2
tsp
cinnamon
-
½
tsp
ground nutmeg
-
½
tsp
ground ginger
-
¼
tsp
ground cloves (optional)
-
½
tsp
salt
-
1
15 oz can
pumpkin puree
-
¾
cup
well-shaken buttermilk
-
1
tsp
vanilla extract
-
1 ¼
cups
granulated sugar
-
3
large
eggs
The cream cheese glaze
-
4
oz
cream cheese, softened
-
¼
tsp
vanilla extract
-
1
cup
powdered sugar (plus extra if needed)
-
1–2
Tbsp
milk
Instructions
- Preheat the oven to 350°F and prepare a bundt pan with cooking spray or butter and flour.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, mix the wet ingredients: pumpkin, buttermilk, and vanilla.
- Beat the butter and sugar together until fluffy, then add the eggs and mix well.
- Combine the dry and wet mixtures alternately into the butter mixture until just smooth.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 20 minutes, then invert onto a cooling rack.
- For the glaze, beat the cream cheese, vanilla, and powdered sugar together, adding milk until the desired consistency is reached.
- Drizzle the glaze over the cooled cake before serving.
Nutrition Facts (estimated)
Servings
12-16
Calories
250
Total fat
11g
Total carbohydrates
39g
Total protein
3g
Sodium
300mg
Cholesterol
50mg
You might also like