Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1 cup canned pumpkin puree
1 cup buttermilk
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 teaspoon vanilla extract
Optional Glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
Cream Butter and Sugars:
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Pumpkin:
Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Pour into Pan:
Pour the batter into the prepared Bundt pan and smooth the top.
Bake:
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Optional Glaze:
Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle Over Cake: Drizzle the glaze over the cooled cake before serving.
Enjoy your delicious fall dessert!
