I've made my Pumpkin Spice Cake a few more times since posting the recipe and have an update to fix the pumpkin/buttermilk ratio issue. I've been using Libby's Pumpkin which is a lot drier than the original organic canned pumpkin I used, so I upped the buttermilk as noted in this updated recipe.
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 (15-ounce) can pumpkin*
2 cups low fat buttermilk
2 teaspoons vanilla
1 cup granulated sugar
1/4 light brown sugar
2 large eggs
canola oil spray
Icing:
1/4 cup low fat buttermilk
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 — 2 cups confectioners' sugar
Position rack in center of oven and preheat to 350ºF. Spray bundt pan lightly with canola spray and set aside.
Whisk flours, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a bowl. In another bowl, whisk together pumpkin*, 1 cup buttermilk and vanilla.
In the bowl of an electric mixer, beat butter and sugars on high — until light in color and fluffy (about 3 – 5 minutes). Add eggs and beat another minute. Reduce speed to low and alternate adding flour and pumpkin mixtures (be sure to start and end with flour). Mix until just combined and smooth.
Pour batter into pan, smooth out the top and bake 50 — 55 minutes, until a wooden toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for about 15 minutes, then invert onto a rack and allow to cool completely.
While the cake cools, whisk together buttermilk, cinnamon and vanilla. Add enough powdered sugar to make the icing pourable, but not runny. Pour over cake and allow to harden slightly.
Serves 12
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