Ready for another pumpkin dessert? I made this bundt cake in advance and brought it to my out of town relatives for Thanksgiving. This cake is very moist and guess what? No oil!. (shock look). I finally found a cake that uses butter and stayed moist even after 3 days. My sister in law and I have been snacking on it the entire Thanksgiving weekend. You can tell from the texture and crumb that is a moist cake. Surprisingly, it held up very well and would shipped well as gifts for the holidays. It is the kind of dessert that you can make ahead and taste better the next day after the flavors had time to settle.
If you look closely, I added something extra than what the recipe called for. I tossed in a handful of shredded carrots I had from my leftover carrot cake I had made the day before. I also, added a few tablespoonfuls of crushed pineapple that I had leftover as well. So, it is actually my own recipe of a hybrid carrot cake and pumpkin cake. Genius! All you need is a cream cheese glaze on top of this baby. Actually, I think this combo complement each other well. What do you think?
If you want to dress up this bundt cake, try a glaze such as cream cheese, salted caramel with pecans sauce, or even brush on a rum syrup. Anything rum= YUM.
Pumpkin bundt cake (source: whipped)
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan ( I used 1 &1/2 sticks)
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice ( I used less)
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large egg
Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 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. Shake a few times to be sure to remove any bumps 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.