Pumpkin Bundt Cake

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A cake I made for my friend Sara’s birthday. As you know, bundt’s are my new favorite thing to make! Sara’s birthday was a lot of fun, I enjoy dressing up and going out with my girls. We ate this cake after a delicious dinner at Pasta Pomodero and one of my personal favorite activities, karaoke! Recipe from Epicurious

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Dry ingredients

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Creaming the butter and the sugar together.

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Adding in the eggs.

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Mixing in the pumpkin.

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The cake batter.

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Ready to bake!

Ingredients
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
1 teaspoon cinnamon
3/4 teaspoon ground allspice
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

Directions
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan 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 (1 1/2 sticks) 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.

Grade: B+
This cake was very soft and moist however didn’t have a strong enough pumpkin flavor that I wanted.

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