Foodie Fridays: Pumpkin Spice Buttermilk Bundt Cake

I had some leftover pumpkin and buttermilk in the fridge, so I went searching for a recipe that would use both.  Pumpkin Spice Buttermilk Bundt Cake was the decadently delicious result.  While this is not normally the time of year for such an autumnal dessert, I would gladly eat this moist and tender cake any time of the year.  Don't be intimidated by the long ingredient list, as it is mostly spices (you could probably substitute 1 T. pumpkin pie spice blend for the five separate spices listed).  If you too would like to bend the seasonal eating rules a bit, go ahead and make this cake.  You won't regret it!

Pumpkin Spice Buttermilk Bundt Cake

2 1/4 C. flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. allspice

1/2 tsp. nutmeg

1/2 tsp. ginger

1/8 tsp. cloves

1/4 tsp. salt

1 1/3 C. canned pumpkin purée

3/4 C. buttermilk

1 tsp. vanilla

1 C. butter, softened

1 C. sugar

1/4 C. brown sugar

3 eggs

1/2 C. chopped pecans (optional)

Cinnamon Cream Cheese Frosting (see below)

Combine the first 9 ingredients in a large bowl and set aside.  Stir together the pumpkin, buttermilk, and vanilla in another bowl and set aside.  Cream together the butter and sugars until light and fluffy.  Add the eggs and blend in thoroughly.  Stir in the dry ingredients and pumpkin mixture alternately, beginning and ending with the dry ingredients.  Stir in the pecans.  Pour the batter into a greased and floured Bundt pan.  Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the center comes out clean (moist crumbs may adhere to the toothpick). Cool on a rack for about 10 minutes.  Remove from the pan and cool completely.  Frost with Cinnamon Cream Cheese Frosting if desired, or sprinkle with confectioner's sugar or leave plain (the latter is my choice).  Cut into slices and serve.  Serves 12-16.

Cinnamon Cream Cheese Frosting: Beat 3/4 C. softened butter with 8 oz. cream cheese until fluffy and completely combined.  Add 1/2 tsp. each vanilla and cinnamon.  Slowly add 3 C. confectioner's sugar and mix until fluffy and completely combined.  Add about 1 T. milk.  Microwave the bowl of frosting for 20-30 seconds to make spreading easier.

Note: I like my Bundt cakes unfrosted, so I did not make the frosting.  The recipe makes a lot, so chances are there will be some left over (unless you like a really thick layer of frosting).  I normally do not use mixers, preferring to do everything manually (for the exercise, of course, and not because I am too lazy to haul out the mixer and then have to wash all the parts afterward).  If you feel the need for the ease and speed of a mixer, check out the original recipe for stand mixer instructions.