I Like Big Bundts and I Cannot Lie!

20 Nov

Your other cake pans can’t deny. When a girl walks in with an itty bitty waist and a bundt cake on a plate you get sprung…

My apologies to Sir Mix-a-Lot, lol.

After reading about The Food Librarian’s successful quest to bake 30 bundts in 30 days to commemorate National Bundt Cake Day, I was inspired. Not only was I taken by her humorous riff on “Baby Got Back,” but who doesn’t love a bundt cake?  I missed National Bundt Cake Day by a few days (note to self for next year: November 15th), but with it being a cold and rainy November evening, baking a pumpkin spice bundt sounded so right.

I followed The Food Librarian’s lead and used the Pumpkin Spice Bundt recipe posted on Epicurious.com, but modified it slightly. Rather than using allspice as the original recipe calls for, I substituted a teaspoon each of ground cloves and ground nutmeg. Also, I reduced the sweetness of the cake by simply dusting the top with powdered sugar, rather than icing the cake. The bundt was delicious and was the perfect complement to my  cup of coffee this morning.

Time to stock up on more canned pumpkin before my local store runs out!

Pumpkin Spice Bundt

Pumpkin Spice Bundt Cake

Adapted from Gourmet/Epicurious

For the cake

  • 1-1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
  • 2-1/4 cups all-purpose flour plus additional for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 -1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1-1/4 cups granulated sugar
  • 3 large eggs

For the icing

  • 2 tablespoons plus 2 teaspoons well-shaken buttermilk
  • 1 1/2 cups confectioners sugar

(Alternatively, you can skip the icing and dust the top of the cake with powdered sugar.)

To make the cake:

  • Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan (10-inch, 3 quart) generously, then dust with flour, knocking out excess.
  • Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl.
  • Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  • Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 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, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

To make the icing:

  • While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Cooks’ note: Cake can be made 3 days ahead and kept in an airtight container at room temperature.


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