I know I'm stating the obvious but it's fall. So what does fall mean for baking? Pumpkin of course! I love all pumpkin baked goods, pumpkin bread, pumpkin muffins, pumpkin scones, pumpkin donut holes, pumpkin granola, the list could go on and on. (Everything except pumpkin pie actually, I'm not a huge pumpkin pie fan.) Pumpkin lends such a beautiful color to baked goods, I just love the way it looks, I think that this lovely color plays a big role in why I love using pumpkin in these different yummies. But of course, another reason I love baking things with pumpkin is because of the wonderful warm spices that are usually added to the various breads and cakes. Cinnamon, nutmeg, cloves and ginger are the perfect complement to the mild flavor of the pumpkin.
Since a beautiful, new bundt pan has recently made it's way into my kitchen, baking a pumpkin bundt cake was the perfect way to spend a cold, rainy fall weekend. The aroma of all of those fall spices lingering in the air as the cake baked was soothing and the best way I can think of to welcome fall with open arms.
This was a pretty straightforward cake. Cream together butter and sugar, add eggs, add dry ingredients in batches alternating with milk, and finally mix in the pumpkin. Voila! I did do a little tweaking with the amount of spices in the cake. I know that above I stated how much I love these fall spices, and I do, but I like them in small doses. I therefore decreased the amount of nutmeg, cloves and ginger and increased the amount of cinnamon (I love cinnamon!). For me this amount of spiciness was perfect, not too overpowering, but definitely present. If you prefer a little spicier cake feel free to add a bit more than I have written below. Either way I'm sure it will turn out wonderfully! I think this cake might be a nice alternative to pumpkin pie for a delicious Thanksgiving dessert.
Pour batter into greased pan
The new bundt pan worked beautifully!
Finish off with a little powdered sugar
I'm glad it made a big cake
Pumpkin Bundt Cake
Slightly adapted from Martha Stewart
- 4 cups flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 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
- 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 fitted with the paddle attachment, 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.