Pumpkin Spice Bundt Cake w/ Buttermilk Icing

 

Ingredients: unsalted butter, all-purpose flour, baking powder, baking soda, cinnamon, allspice, salt, canned pumpkin, buttermilk, vanilla extract, granulated sugar, confectioner's sugar, eggs

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I've made this cake at least a few times now and it's a hit every time. It's by far, my favorite cake for fall and gets you in the perfect mood for Thanksgiving. It's pumpkin-y, cinnamon-y, and all things great. The cake is very dense and so yummy with pretty much anything warm to drink (coffee, tea, mulled wine, apple cider, whiskey, etc.).  It is very easy if you're confident with your baking skills; it's just a multi-step process that yields a longer prep time - but it's worth it!

I've done variants on the icing/frosting - once with a cream cheese whipped frosting and this time, with a thinner buttermilk icing. Both are great, depending on the occasion. Icing the cake with the buttermilk icing is more dramatic, but can be very messy (although the icing hardens slightly after about 10 minutes). The cream cheese frosting makes for a much richer cake; perfect for birthdays. 

Find the recipe here, at epicurious.com.