Do you know The Food Librarian? Wait, I don’t even really know Mary, the Food Librarian, but I know her baking blog like a best friend. She is one of my favorite foodies to follow. (Loving the alliteration right there, aren’t you?)
Right now, leading up to National Bundt Day on November 15th the Food Librarian has got a great series of daily posts called ‘I Like Big Bundts’. Kudos on the name Mary. I love it. Let’s not get into the debate about whether there actually should or shouldn’t be a National Bundt Day in the first place for now. We’ll just think of it as another excuse to pull the flour, sugar and vanilla out of the pantry to make another sweet treat and smile. Sound good?
This recipe comes from day 1 of the Food Librarian’s bundt posts. We had a little staff luncheon at work and, of course, I was assigned dessert. It was a perfect fall success. Although I was surprised that it was a little on the short side. Even after being baked it didn’t fill up the 10-cup bundt pan. I guess I just had ‘higher’ expectations for it. But, the flavor definitely didn’t disappoint.
So, the second time around, guess what? I decided to double the batch. It allowed me to put a little more batter in the bundt pan, and then I made four mini loaves out of the remaining. You already know how I feel about little loaves! They only took about 30-35 minutes to bake.
If you haven’t made a little pumpkin something yet, (get going, it’s almost November!) this is another great option. And definitely check in on the Food Librarian when you get a chance!
For the cake:
For the icing:
Put oven rack in middle position and preheat oven to 350. Grease bundt pan generously.
Whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.