Pumpkin Spice Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cake:3 cups sifted all-purpose flour, plus a little extra to dust pan2 tsp baking powder1 tsp baking soda1/2 tsp salt1 tsp ground cinnamon1 tsp ground ginger1/2 tsp ground nutmeg1/4 tsp ground cloves1 1/4 cups canned 100% pure pumpkin (like Libby's)1 cup buttermilk1 tsp vanilla extract1 cup (2 sticks) unsalted butter, plus a little extra to grease pan3/4 cup granulated sugar3/4 cup light brown sugar, packed4 large eggs, at room temperatureGlaze:1 cup sifted confectioners' sugar1 tbsp maple syrup1-2 tbsp milk1/4 cup chopped walnuts, lightly toasted
Preheat oven to 350 degrees F. Butter and flour a 9 1/2 inch tube or Bundt pan, and tap out the excess flour.
In a bowl, combine the flour, baking powder, baking soda, salt, and spices; in another bowl, combine the pumpkin, buttermilk and vanilla.
Place 1 cup butter and sugars into the large bowl of a stand or electric mixer; beat 2-3 minutes at medium speed until light and fluffy. Beat in eggs one at a time. With the mixer at low speed, alternately add the flour and pumpkin mixtures, starting and ending with dry ingredients; beat for a few seconds.
Turn batter into prepared pan; bake 60-65 minutes, until a cake tester or toothpick inserted into the cake comes out dry. Cool cake in pan on a rack for 15 minutes; remove cake from pan and cool completely. Transfer to a serving plate.
To make glaze, mix confectioners' sugar, maple syrup, and milk in a bowl until smooth and slightly runny. Drizzle over the cake.
Toast the walnuts in 1 tbsp salted butter and 2 tbsp unpacked brown sugar. Sprinkle over glazed cake.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user MISSING42.
In a bowl, combine the flour, baking powder, baking soda, salt, and spices; in another bowl, combine the pumpkin, buttermilk and vanilla.
Place 1 cup butter and sugars into the large bowl of a stand or electric mixer; beat 2-3 minutes at medium speed until light and fluffy. Beat in eggs one at a time. With the mixer at low speed, alternately add the flour and pumpkin mixtures, starting and ending with dry ingredients; beat for a few seconds.
Turn batter into prepared pan; bake 60-65 minutes, until a cake tester or toothpick inserted into the cake comes out dry. Cool cake in pan on a rack for 15 minutes; remove cake from pan and cool completely. Transfer to a serving plate.
To make glaze, mix confectioners' sugar, maple syrup, and milk in a bowl until smooth and slightly runny. Drizzle over the cake.
Toast the walnuts in 1 tbsp salted butter and 2 tbsp unpacked brown sugar. Sprinkle over glazed cake.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user MISSING42.
Nutritional Info Amount Per Serving
- Calories: 345.6
- Total Fat: 14.5 g
- Cholesterol: 85.4 mg
- Sodium: 253.3 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 1.8 g
- Protein: 5.1 g
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