Spicy Pumpkin Bundt Cake

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From: Martha Stewart

This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.


Yield: Makes 1 cake

Ingredients

• Nonstick cooking spray, for pan


• 4 cups cake flour (not self-rising), plus more for dusting


• 4 teaspoons baking powder


• 1 teaspoon baking soda


• 1 teaspoon salt


• 1 tablespoon ground ginger


• 2 teaspoons ground cinnamon


• 1 teaspoon freshly grated nutmeg


• 1/2 teaspoon ground cloves


• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan


• 2 1/2 cups packed light-brown sugar


• 4 large eggs


• 1 cup buttermilk


• 1 1/2 cups canned pumpkin puree


• Confectioners' sugar, for dusting

Directions

Step 1

Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.

Step 2

Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

Step 3

Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.

Step 4

Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

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