Pumpkin Spice Bundt

2 cups (7 ounces) sifted cake flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups (12 ounces) firmly packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (8 ounces) canned pumpkin puree (not pumpkin pie filling)
1/2 cup (4 ounces) buttermilk, room temp

Glaze: (my recipe... the book uses water instead of milk and less vanilla, see page 415)
2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk 

Oven: Preheat oven to 350 degrees.

Pan: 10-cup Bundt pan or 12-cup Bundt pan (I used the Bavarian Nordic Ware Pan). Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously. 

1. Dry ingredients: Sift together the cake flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg and cloves in a medium bowl and whisk to blend. Set aside.

2. Cream: Using a stand mixer with paddle attachment, cream the butter with brown sugar until light and fluffy, about 4-5 minutes on med-high speed. Add vanilla. 

3. Add eggs: Beat eggs in small bowl. With mixer on medium speed, slowly add the eggs, 1 tablespoon at a time. Scrape sides of bowl halfway through. Add the rest of the eggs. Scrape sides of the bowl and add the pumpkin. Beat to combine

4. Combine dry & wet: On low speed, add dry ingredients in three additions and buttermilk in two additions, starting and ending with the dry ingredients. Don't overmix and finish blending by hand with a spatula.

5. Bundt Pan: Pour batter into prepared pan. Smooth top. 

6. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 35-40 minutes. Remove and let cool on rack for 30 minutes. Invert and let cool completely. 

7. Glaze: Combine powdered sugar, vanilla and milk in a small bowl. Mix well. Mixture should have consistency of a thick cream sauce. Pour glaze over cake, letting it run down sides. When glaze is set, transfer cake to a serving plate. 

Links:
The Food Librarian I Like Big Bundts 3
Post with photos: TBA
October , 2011

Adapted from the Art & Soul of Baking by Cindy Mushet (Sur La Table) (Find it in your library here or on Amazon)
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