I don't know what it is about the bundt cake, but I loves me some of this old school goodness! I do know it is partly that I am "likes to eat cake guy" when it comes to dessert. Also, all things round have always appealed to me (and I have no idea what that's about!). Maybe it's the versatility...almost all bundts are not only good for dessert, but usually they're made with something that goes down so well with morning coffee, too. I do know they are really freakin' easy, and the perfect dessert to lay down when you're involved with more complicated entrées. And how about the fact that everybody loves them?
At least everybody loved this deliciously moist pumpkin bundt I got off the epicurious site and served up with Sunday's amazing lamb stew. Plus, you know you'll be jamming down plenty of pumpkin pie come the holidays, so why not get a different, and dare I say equally, delicious take on autumns best dessert flavoring with this roundly satisfying cake. I did a light glaze on it, but I think next time I would leave off the glaze and just dust some powdered sugar on it, or do the classic pie thing and dollop some whipped cream on top. If you wake up a little slow the night after your dinner party, this and a cup of coffee is the perfect antidote to self-abuse!
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Pumpkin Spice Bundt Cake
adapted from epicurious.com
makes 12 servings.
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-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
Special equipment: a 10-inch nonstick bundt pan (3 qt)
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.
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One year ago today: one of my favorite things in the world... Penne alla Vodka Pasta