Pumpkin Bundt Cake
The classic Pumpkin Bundt Cake is a delightful treat that embodies the warmth and comfort of autumn. Originating from a fusion of traditional American pumpkin pie flavors and the classic bundt cake form popularized in the mid-20th century, this cake is a modern interpretation of seasonal baking traditions.
Servings 4
Calories 347kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup pumpkin purée
- 1 cup buttermilk
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ½ cup melted butter
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure easy removal of the cake.
- In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin spice. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Beat until the mixture is smooth and creamy.
- Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition.
- Mix in the pumpkin purée and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar or glaze with a simple icing if desired.
Nutrition
Calories: 347kcal