A big beautiful bundt cake, moist with buttermilk and lots of spices for flavor * Light CINNAMON BUTTERMILK GLAZE
TIP: Keep a can of powdered buttermilk in your pantry, to make up as needed. Where the other dry milk is sold at the grocery store
|
1 cup unsalted butter, softened (2 sticks)
2-1/4 cups flour ……………………………............ 2 tsp baking powder
1 tsp baking soda ………………………….............. 2 tsp cinnamon
3/4 tsp nutmeg ……………………………...........… 3/4 tsp ginger
1/4 tsp cloves ………………………………............. 1/2 tsp salt
1-1/4 cups canned pumpkin …………......…… 1/2 tsp vanilla
3/4 cup buttermilk ………………………….......... 1-1/4 cup granulated sugar
3 large eggs
***
Preheat oven to 350. Thoroughly spray a bundt pan with non-stick baking spray (containing flour). Set aside.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.
Beat butter and granulated sugar in large bowl of electric mixer at medium-high speed until pale and fluffy (3 to 5 minutes), then add eggs and beat another minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan and bake until a wooden toothpick or skewer inserted in center of cake comes out clean (40 to 50 minutes). Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool completely, transfer to platter, then drizzle with glaze.
CINNAMON BUTTERMILK GLAZE:
1/3 cup buttermilk ………………………................. 1/4 cup granulated sugar
2 TB butter ………………………………….................. 2 tsp cornstarch
1/8 tsp baking soda ……………………................… 1/4 tsp cinnamon
Combine all ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.