Description
Indulge in the rich flavors of fall with this Buttermilk Pumpkin Pound Cake. Moist and tender, this cake is infused with the warm spices of cinnamon, nutmeg, cloves, and ginger, making it a perfect dessert for autumn gatherings.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 10-inch bundt pan.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the pumpkin purée, buttermilk, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely before serving.
Notes
- For added flavor, drizzle with a simple glaze made of powdered sugar and milk.
- This cake also freezes well for up to 3 months when wrapped tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 29g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
