This is my first month participating in a baking group called Bundt Bakers.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
- Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla
- Chocolate Chip Pumpkin Bundt from Passion Kneaded
- Pumpkin Bundt with Caramel Icing from Palatable Pastime
- Pumpkin Chai Spiced Bundt Cake from Tartacadabra
- Pumpkin Chocolate Bundt from A Day in the Life on the Farm
- Pumpkin Studded Bundt from Sneha's Recipe
- Sour Cream Mini Pumpkin Bundt Cakes from Making Miracles
- Spiked Pumpkin Gingerbread Bundt from Food Lust People Love
- The Perfect Pumpkin Coffee Cake with Maple Glaze from Patyco Candybar
- White Chocolate Pumpkin Cake with Chai and Cardamom from Sweet Sensations
- 1-1/2 sticks (3/4 cup) butter, softened, plus additional for greasing bundt pan
- 1 cup organic granulated sugar
- 2-1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1-1/4 cups pumpkin puree
- 3/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 3 large eggs
- Also needed: powdered sugar for dusting before serving
- 6 Tablespoons butter
- 1-3/4 cups organic powdered sugar
- 2 teaspoons pure vanilla extract
- 3 to 5 tablespoons buttermilk
In a large mixing bowl, cream the butter and sugar together until lightened and fluffy, approximately 3 to 5 minutes.
In a mixing bowl, stir together the pumpkin, buttermilk, vanilla, and eggs. In another mixing bowl, stir together the flour, baking powder, baking soda, and spices.Alternating the pumpkin mixture and the flour mixture, add those to the butter bowl and beat until incorporated and smooth.
Spoon batter into prepared pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, approximately 45 to 50 minutes.
Cool cake in pan on a rack for 15 minutes, then gently loosen the cake from the pan with a silicone spatula.
Invert rack over cake and reinvert cake onto rack. Let cool completely. While the cake cools, make the glaze.
Place butter in a pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will foam and begin to darken. The color will progress from a pale lemon yellow to golden straw hue and, finally, to a hazelnut brown. Once you achieve the color and aroma you want, pour the browned butter into a glass bowl, leaving most of the sediment in the pan. The browning can take anywhere from 7 to 10 minutes. Whisk in the powdered sugar, vanilla, and buttermilk. If it's too thin, add more powdered sugar; if it's too thick, add more buttermilk.