Great Pumpkin Cake with Cinnamon Glaze

By CarolM-2

This moist and spicy cake makes a beautiful not-too-sweet dessert or a delicious breakfast treat.

Ingredients

• CAKE
• 4 cups cake flour (not self-rising)
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 1/2 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• 1 can (15 ounces) pumpkin puree (not pumpkin pie mix)
• 1 tablespoon vanilla extract
• GLAZE
• 1 cup confectioners' sugar
• 1/2 teaspoon ground cinnamon
• 2 to 4 tablespoons heavy cream or half-and-half

Details

Servings 16

Preparation

Step 1

Preheat oven to 350°F. Generously butter a "large" 12- to 14-cup Bundt pan. Dust with flour; tap out excess.

For cake: In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves.

In a large bowl with electric mixer on high speed, beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Reduce speed to low. Alternately add dry ingredients and buttermilk, beating until just combined. Add pumpkin and vanilla; beat until combined. Pour batter into prepared pan.

Bake cake for 1 hour, until firm and a toothpick inserted in the center comes out with a few moist crumbs. Transfer to a wire rack; let cool for 30 minutes. Carefully turn cake onto rack to cool completely.

For glaze: In a medium bowl, whisk together sugar and cinnamon. Whisk in cream until of desired consistency. Drizzle over cooled cake.