Pumpkin Buttermilk Bundt Cake with Brown Butter Icing
Yield: 1 10 inch bundt cake
For Cake:
  • 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
  1. Preheat oven to 350F. Spray or generously butter a 10 inch bundt cake pan and dust with flour, set aside.
  2. In a medium-sized bowl, whisk together the flour, spices, baking soda, baking powder and salt.
  3. In another bowl, whisk together the pumpkin, buttermilk and vanilla.
  4. 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.
  5. Alternate adding the flour and pumpkin mixtures, mixing on low speed, starting and ending with the flour mixture. Don't overmix.
  6. 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.
For the icing:
  1. 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.
  2. 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!)
Cake recipe adapted from: Gourmet Magazine
Icing recipe adapted from: Martha Stewart Living
Recipe by The Baker Chick at https://www.thebakerchick.com/pumpkin-buttermilk-bundt-cake-with-brown-butter-icing/