Pumpkin Bundt Cake with Cinnamon Glaze

This cake is light yet decadent, and so deliciously rich with pumpkin flavour. If you are as big of a fan as I am of all things pumpkin, then this cake is for you.  Topped with a sweet cinnamon glaze, it's a prize-winner. Your family and friends will be fighting for the last piece...

mmmmm......cinnamon glaze

The first time I made this cake was earlier this year for Easter dinner, and it blew our socks off.  My husband has been impatiently waiting for an encore ever since. This one, my friends, is a keeper (the husband and the cake : )

This recipe is adapted from the amazing Joy the Baker's delightful cookbook.  I reduced the sugar and oil by a tad. The icing is sweet enough, and the 4 eggs and pumpkin puree create such a moist cake that next time I might actually reduce the amount of oil even further to only half a cup. I also omitted the cloves, as I keep forgetting to buy it. I made the glaze with light instead of heavy cream, and I just guessed at the cinnamon...at first I was worried I put too much in but it ended up being delicious.  I can smell it as I write this so off I go to cut just another tiny taste.....

Enjoy with friends and family and coffee!

Pumpkin Bundt Cake
Adapted from Joy the Baker

1 3/4 cups granulated sugar

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3/4 cup vegetable oil

1/4 cup buttermilk

1 teaspoon vanilla extract

2 cups pumpkin puree

4 eggs

Cinnamon Glaze

1 3/4 cups powdered sugar

1 teaspoon ground cinnamon

3 tablespoons light cream

Directions:

1. Preheat oven to 350 degrees and grease and flour bundt pan – set aside.

2 In a large bowl, whisk together sugar, flour, baking powder, baking soda, salt and spices – set aside.  In a separate bowl, whisk together oil, buttermilk, vanilla, and pumpkin puree until mixed well.  Using a mixer, beat the eggs in one at at time (or all at once like I did is fine too).  

3. Pour the pumpkin mixture all at once into the flour mixture and mix well - it might take a little while, ensure you get all those bits of floury sugar out of the bottom.  

4. Pour the batter into the bundt pan and bake for 1 hour or until a cake tester or slim serrated knife inserted into the center comes out clean.  Remove from oven and let cool for at least 30 minutes before inverting the pan to release the cake.

5.  To make the cinnamon glaze, whisk together the sugar and cinnamon with the cream. Pour over completely cooled cake, allowing icing to drip down the sides.

I meant to take a photo of a slice, but this is all that is left, 4 days later and still moist and tasty!