Pumpkin Spice Bundt Cake With Buttermilk Icing

The flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guest drop in unexpectly. The cake can be made 3 days ahead and kept in an airtight container at room temperature.

Steps

Put oven rack in middle postion and preheat oven to 350 degrees.

Prepare a 10-inch bundt pan by generously buttering and dusting with flour.

Knocking out excess flour.

Whisk together the 2 1 / 4 cups flour , baking powder , soda , cinnamon , allspice and salt in a bowl.

Whisk together pumpkin , 3 / 4 cup buttermilk , and vanilla in another bowl.

Beat butter and 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 alternately in batches , beginning and ending with the flour mixture and mixing until batter is smooth.

Spoon batter into prepared pan , smoothing top , then bake until a wooden toothpick inserted in center comes out clean , 45 to 50 minutes.

Cool cake in pan on wire rack15 minutes , then invert cake onto rack , cool 10 minutes more.

Make icing.

While cake is cooling , whisk together buttermilk and powdered sugar until smooth.

Drizzl.

Ingredients

butter, flour, baking powder, baking soda, cinnamon, ground allspice, salt, canned solid-pack pumpkin, buttermilk, vanilla, sugar, eggs, powdered sugar