Ingredients
- 2 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1/2 brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 1/4 cups pumpkin puree
Preparation
Step 1
Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by the vegetable oil and vanilla extract.
Whisk together buttermilk and pumpkin puree in a small bowl or measuring cup.
Stir about 1/3 of the flour mixture into the butter mixture, followed by half of the pumpkin mix. Stir in another 1/3 of the flour mixture, followed by the remaining pumpkin and the remaining flour. Mix only until ingredients are just combined and no streaks of dry ingredients remain visible. Pour into prepared pan.
Bake for about 45 min, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly touched.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Makes 1 bundt cake; serves 10-12
Vanilla Cream Cheese Glaze
2 oz cream cheese, room temperature
2 tbsp milk
1/2 cup confectioners’ sugar
1 tsp vanilla extract
In a small bowl, beat all ingredients together until very smooth. Drizzle over cooled cake.