Tuesday, March 01, 2011

Delight of the Week - Spiced Pumpkin Bundt Cake

Bundt Cake3

In my eternal quest for the perfect dessert, I've decided to feature a new dessert every week. This week is the Spiced Pumpkin Bundt Cake, inspired by Martha Stewart herself.

Bundt Cake4

I've had an obsession with Bundt cakes ever since I flipped through Sarabeth's Bakery: From My Hands to Yours. She features many a beautiful Bundt cake which I hope to make one day soon. I've also had a can of Pumpkin Puree in the cupboard since November so I decided to combine both my desire for a Bundt cake with my love for pumpkin flavored desserts.

This cake is delicious! It came out moist, flavorful and beautiful. I think a scoop of rum flavored ice cream would be a wonderful accompaniment to this cake.

Bundt Cake2

Spiced Pumpkin Bundt Cake

Ingredients
Nonstick cooking spray
4 cups cake flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons pumpkin spice
1 cup unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 cup canned pumpkin puree
Confectioners' sugar, for dusting

Directions

1. Preheat oven to 350 degrees. Lightly spray a Bundt pan (14-cup) with cooking spray. Dust with cake flour. Tap out the excess flour.

2. Sift together flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.

3. Beat butter and brown sugar together in an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl after each addition. Reduce speed to low and beat in flour mixture in 3 additions, alternating with buttermilk. Beat until just combined. Add pumpkin puree and beat until mixed. Pour batter into prepared Bundt cake pan.

4. Bake cake until golden, about 55 minutes. Use a wooden skewer, inserted into the center of the cake to check for done-ness. The skewer should come out clean. Cool on a wire rack for 30 minutes. Once cooled, carefully turn the cake onto the rack to completely cool. Dust with confectioners' sugar before serving.
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