Pumpkin Bundt Cake With Vanilla-Orange Glaze |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love anything pumpkin (anytime of the year) and this sounds wonderful! I found it on a message board and I am posting for safe keeping. Ingredients:
1 cup all-purpose flour |
1/2 cup whole wheat flour |
2 teaspoons pumpkin pie spice |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon kosher salt |
1/4 cup butter, room temperature |
1 cup dark brown sugar |
1 cup solid pack pumpkin (not pie filling) |
1 large egg |
1/2 cup buttermilk |
2 teaspoons vanilla |
1 teaspoon vanilla |
1/3 cup confectioners' sugar |
3 teaspoons orange juice |
Directions:
1. Preheat oven to 350F degrees.
2. Coat 6-cup bundt pan with non-stick cooking spray.
3. In a medium bowl combine flours, pumpkin pie spice, baking powder, baking soda, and salt.
4. In a large bowl combine butter and brown sugar and beat at medium speed until mixed well.
5. Beat in pumpkin and egg.
6. Reduce to low speed and beat in flour mixture.
7. Blend in buttermilk and 2 teaspoons vanilla, just until moistened.
8. Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted comes out clean.
9. Cool the cake in pan on wire rack for 10 minutes. Remove cake from pan and allow to cool completely on wire rack.
10. For the glaze, combine confectioners' sugar, vanilla and orange juice in small bowl. Stir until well mixed.
11. Drizzle over cooled cake.
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