Pumpkin Buttermilk Bundt Cake with Brown Butter Icing

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 1 1/4 cups Solid-pack pumpkin, canned

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 2 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 3/4 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 3 tsp Vanilla

• Dairy

  • 1 1/2 sticks Butter, unsalted
  • 1 stick Butter
  • 3/4 cup Buttermilk
  • 2 tbsp Milk

Found on thebakerchick.com

Description

Ingredients

• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2½ teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon cloves
• ½ teaspoon salt
• 1¼ cups canned solid-pack pumpkin
• ¾ cup well-shaken buttermilk
• 1 teaspoon vanilla
• 1½ sticks (3/4 cup) unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup dark brown sugar (light would be fine too)
• 3 large eggs
• 1 stick of butter, browned
• 2 cups of powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2-4 tablespoons milk

Directions

• Preheat oven to 350F. Spray or generously butter a 10 inch bundt cake pan and dust with flour, set aside.
• In a medium-sized bowl, whisk together the flour, spices, baking soda, baking powder and salt.
• In another bowl, whisk together the pumpkin, buttermilk and vanilla.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the eggs one at a time until well combined.
• Alternate adding the flour and pumpkin mixtures, mixing on low speed, starting and ending with the flour mixture. Dont overmix.
• Spoon batter into prepared pan and smooth top with the back of a spoon. Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Invert and cool for at least 30 minutes on a wire rack before icing.
• Pour the browned butter into a bowl and whisk in the 2 cups sifted powdered sugar and vanilla, stirring until smooth. Add the milk, a tablespoon at a time until the desired consistency is achieved.
• Drizzle over the cake and serve warm, at room temperature or even cold from the fridge. (This cake tastes even better on days 2 and 3!)