Description
This Buttermilk-Pumpkin Pound Cake is a moist, spiced dessert perfect for fall and holiday gatherings. Infused with warm spices like cinnamon, ginger, and nutmeg, and combined with rich pumpkin purée and tangy buttermilk, this dense yet tender bundt cake offers the perfect balance of flavors. The recipe yields a classic pound cake texture with a seasonal twist, making it ideal for celebrations or cozy family treats.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (plus more for dusting)
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg (preferably freshly grated)
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 cups packed dark brown sugar
- 1 cup white sugar
- 1 cup butter (softened)
- 2 teaspoons vanilla extract or paste
- 7 eggs (room temperature)
- 1 cup buttermilk (well shaken before measuring)
- 1 (15-ounce) can pumpkin purée
Instructions
- Prepare dry ingredients: Heat oven to 350°F (175°C). In a mixing bowl, combine all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground allspice, baking powder, baking soda, and salt. Stir well, then sift into another bowl to evenly distribute and aerate.
- Cream sugars and butter: In a large mixing bowl, add dark brown sugar, white sugar, softened butter, and vanilla extract. Using a stand or hand mixer, beat on medium-high speed for about 4 to 5 minutes until the mixture is light, fluffy, and well combined. Scrape the sides of the bowl periodically to ensure all butter is incorporated.
- Incorporate eggs and alternating ingredients: Add eggs one at a time to the creamed mixture, beating well after each addition to fully integrate. Then, add about half a cup of the flour-spice mixture and beat on low speed until just combined. Add a splash of buttermilk, beating again on low speed. Repeat this alternating process—flour mixture then buttermilk—until all combined, finishing with buttermilk. Finally, stir in the pumpkin purée gently to ensure an even batter.
- Prepare bundt pan and add batter: Grease a 12-cup bundt pan thoroughly, then dust it generously with flour to prevent sticking. Pour the batter into the prepared pan and smooth the top evenly with a spatula.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 55 to 60 minutes. The cake is done when a long skewer or toothpick inserted into the center comes out clean with no wet batter.
- Cool and serve: Let the cake cool in the pan for 1 to 2 hours to set. Then, gently run a knife along the edges of the bundt pan to loosen the cake. Invert onto a wire rack to finish cooling completely before serving. When ready to serve, transfer to a cake stand. Optionally, serve with bourbon caramel sauce or your favorite ice cream, such as butterscotch with candied pecans or bourbon-pumpkin ice cream. Store leftovers under a cake dome to maintain freshness.
Notes
- Room temperature eggs incorporate better and create a smoother batter.
- Properly greasing and flouring the bundt pan is crucial to prevent the cake from sticking and breaking apart.
- Alternating flour mixture and buttermilk helps maintain batter consistency and texture.
- Allow the cake to cool partially in the pan to avoid cracking when unmolding.
- Spices can be adjusted to preference for more or less warmth.
- Store the cake covered to keep it moist for several days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
