Pumpkin Spice Bundt Cake

• Vegetarian

• Produce

  • 1/2 tbsp Ginger, ground
  • 3/4 cups Pumpkin puree, canned

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/4 cups Brown sugar, packed light
  • 2 cups Cake flour
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Nutmeg
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 1 Baking spray

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Buttermilk
  • 4 oz Cream cheese
  • 1 tbsp Whole milk

Found on ahealthylifeforme.com

Description

Directions

• Preheat oven to 350 degrees.
• Spray a 7-cup Bundt pan with baking spray or butter and dust with flour
• Combine flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a medium bowl and set aside.
• Beat butter and brown sugar together on medium speed until pale and fluffy, 2 to 3 minutes.
• Add eggs, one at a time, beating well after each addition and scraping down sides of bowl.
• Reduce speed to low and beat in flour mixture in 3 additions, alternating with the buttermilk.
• Beat until just combined.
• Add pumpkin puree, and beat until combined.
• Pour batter into prepared pan and bake until golden, about 55 minutes or stick wooden skewer into cake and when it comes out clean.
• Let cool on a wire rack for 30 minutes
• Beat cream cheese, vanilla, and powdered sugar together on medium low speed with an electric mixer until creamy.
• Add milk one tablespoon at a time, beating until the glaze reaches smooth somewhat pourable consistency. (similar to a yogurt thickness)
• If the glaze gets too thin, add in more powdered sugar.