I didn’t plan on sharing this quick pumpkin cake I made this morning, but I totally have to now because it’s that good.
Since I’m a morning baker, it’s usually a mad rush to bake something, jog five miles, run, clean the kitchen, and be at work by 8 a.m. Needless to say, I’m usually sneaking into the office late. My co-workers don’t often mind since I usually share whatever I happened to make.
I don’t typically post a recipe the same day I make it, but the truth is I wanted to make sure I didn’t forget what I did. So now it’s saved for me – and for you.
Moist, perfectly rich, and not too sweet – you too can whip this baby up, including the drizzle, all in about an hour.
I know the photos are a little dark, but that’s one of the downfalls of trying to fit a whole day’s events before most folks are even out of bed.
- 1¼ cup whole wheat pastry flour (preferably Bob's Red Mill)
- 1 cup cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- pinch of salt
- 1½ sticks butter, cubed
- 1 cup sugar
- 1½ cups pumpkin puree (canned pumpkin)
- ¾ buttermilk (or whole milk with splash of white vinegar)
- 1 teaspoon pure vanilla extract
- 2 eggs
- For Icing
- 4 tablespoons cream cheese
- 4 tablespoons butter (1/2 stick)
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 3 tablespoons milk
- 2 teaspoons corn syrup
- Heat over to 350 degrees F.
- Grease and flour bundt cake pan.
- In medium bowl, whisk together both flours, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, salt; set aside.
- In bowl of stand mixer, beat butter and sugar until pale yellow (about 3 minutes).
- In small bowl, stir together pumpkin, buttermilk and vanilla extract; set aside.
- To butter mixture, add the flour mixture and beat until well-blended.
- Add eggs, one at a time. Scrape down sides and beat another 10 seconds. Slowly beat in pumpkin mixture until smooth, about a minute.
- Pour evenly into cake pan and bake for about 45 minutes, until toothpick comes out dry when inserted in the center; let cool.
- For the icing, beat butter and cream cheese until smooth. Add sugar and continue to beat until creamy. Add milk, a little at a time until desired consistency (preferably thick, but still pourable). Add corn syrup and beat until incorporated.
- Drizzle over cooled cake.