Pumpkin Buttermilk Cake

Pumpkin Buttermilk Cake (adapted from Never Enough Thyme, via Pinterest)

1 15-oz can pumpkin
¾ cup granulated sugar
1 cup packed dark brown sugar
½ cup butter (1 stick), softened
4 eggs, room temperature
2 tsp vanilla extract
3 cups all-purpose flour
1 Tb cinnamon
1 tsp ginger
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup buttermilk


1/2 cup buttermilk

1/2 stick butter (1/4 cup)

1/2 tsp baking soda

1 tsp cornstarch

1/2 cup granulated sugar

1 Tb light corn syrup (or golden syrup, if you have it!!)

1 tsp vanilla

Preheat your oven to 350 degrees. Grease and flour/spray a 10-inch tube or bundt pan and set aside.

Drain the pumpkin by spreading over two layers of paper towels. Cover with two additional layers of paper towels and let stand for about 10 minutes. (I laid them over a cookie sheet to avoid getting juice on my counter!) Scrape the drained pumpkin into a bowl.

Combine flour, spices, baking powder, baking soda, and salt in a medium bowl. Whisk together and set aside.

Combine sugars and butter. Beat at medium speed until well-blended, about 3 minutes. Add the eggs, one at a time, beating well after each. Beat in the pumpkin and vanilla.

Add the flour mixture and buttermilk to the sugar mixture, alternating, beginning and ending with the flour.

Pour the batter into the prepared tube or bundt pan. Bake for 40 to 55 minutes or until a toothpick inserted comes out clean.

Cool cake in pan for 10 minutes on a wire rack. Remove cake from the pan and cool completely on wire rack.

For the glaze, combine all ingredients except vanilla in a LARGE saucepan. Heat over medium heat until it starts to bubble. Stir continuously while bubbling for 5 minutes. remove from heat and stir in vanilla. Let cool mostly before drizzling over the cake.