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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned pumpkin puree
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
3/4 cup (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs, at room temperature
Glaze
3 oz cream cheese, at room temperature (I used reduced fat)
4 teaspoons bourbon
1 1/2 cups confectioners' sugar
chopped and toasted pecans (optional garnish)
Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Whisk the pumpkin, buttermilk and vanilla together in a large measuring cup. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the eggs, and beat until combined, stopping to scrape down the sides of the bowl as necessary. With the mixer on low speed, add the dry ingredients and pumpkin mixture alternately, beginning and ending with the dry ingredients, just until combined.
Transfer the batter to the prepared bundt pan. Bake for 45-50 minutes (closer to 30 if you're doing a mini in a 6-cup pan), or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then turn the cake out and allow to cool completely on the rack.
To make the glaze: Beat the cream cheese and bourbon on medium speed until smooth and fluffy. Gradually add the confectioners' sugar until completely incorporated. The glaze should be thick, but you can adjust the consistency as desired - thin with milk or more bourbon and thicken by adding additional sugar. Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Garnish with chopped pecans, if using. Let the glaze set before serving the cake.
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Pumpkin Spice Bundt Cake with Bourbon Cream Cheese Glaze
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned pumpkin puree
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
3/4 cup (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs, at room temperature
Glaze
3 oz cream cheese, at room temperature (I used reduced fat)
4 teaspoons bourbon
1 1/2 cups confectioners' sugar
chopped and toasted pecans (optional garnish)
Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Whisk the pumpkin, buttermilk and vanilla together in a large measuring cup. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the eggs, and beat until combined, stopping to scrape down the sides of the bowl as necessary. With the mixer on low speed, add the dry ingredients and pumpkin mixture alternately, beginning and ending with the dry ingredients, just until combined.
Transfer the batter to the prepared bundt pan. Bake for 45-50 minutes (closer to 30 if you're doing a mini in a 6-cup pan), or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then turn the cake out and allow to cool completely on the rack.
To make the glaze: Beat the cream cheese and bourbon on medium speed until smooth and fluffy. Gradually add the confectioners' sugar until completely incorporated. The glaze should be thick, but you can adjust the consistency as desired - thin with milk or more bourbon and thicken by adding additional sugar. Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Garnish with chopped pecans, if using. Let the glaze set before serving the cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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