Pumpkin Bundt Cake with Cinnamon Glaze
From the Joy the Baker Cookbook
- 2 cups sugar
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground ginger
- 1 cup vegetable oil
- 1/4 cup buttermilk
- 1 tsp vanilla
- 2 cups (1 15 oz can) pumpkin puree
- 4 large eggs
- 1 cup coarsely chopped walnuts, plus more for topping
For the frosting:
- 2 1/2 cups powdered sugar
- 1 tsp cinnamon
- 6 tbsp heavy cream
place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a Bundt pan, or spray ell with nonstick cooking spray. Set aside.
To make the cake: in a large bowl, whisk together sugar, flour, baking powder, baking soda, salt, and spices. Set aside.
In a separate large bowl, whisk together oil, buttermilk, vanilla, and pumpkin puree. When well blended, add eggs one at a time. Beat well in between each addition.
Pur the pumpkin mixture, all at once, into the flour mixture. use a spatula to fold the mixture together. scrape the bottom of the bowl well, making sure not to miss any flour bits. Fold in walnuts.
Pur the batter into the prepared pan and bake for about 1 hour, or until a cake tester inserted into the center comes clean. remove from the oven and let rest in the pan for about 30 minutes.
Carefully invert the cake onto a cake stand or serving platter, and let cool completely.
To make the frosting: whisk together the powdered sugar, cinnamon, and cream. Drizzle over the colled pumpkin cake and top with walnuts.