Pumpkin Buttermilk Pound Cake

To cut down on grocery shopping I have been buying a gallon of milk with each shopping outing.  Since my husband and I are the only ones home these days we often don't finish the gallon before it goes a bit sour. Not one to waste anything I searched for ideas on using soured milk and the idea that it could be turned into buttermilk by adding a bit of lemon juice to it so that it thickens.  It is the same result with fresh or sour milk   When I have buttermilk I use it for baking everything from pancakes, biscuits, and cakes. This Pumpkin Buttermilk Pound Cake is amazing! It makes a heavy dense cake that is moist and full of spicy autumn flavor.  It's perfect anytime, but it is especially good this time of the year and as an autumnal holiday dessert.

Over the years I loved and purchased many different metal Nordic Ware brand bakeware pans, but I always seem to reach for their bundt pan the most.  I even have a full Pinterest board full of bundt pan recipes.  It's just such a versatile pan. I just trust it will release the baked cake perfectly, and the slices I cut from it will be the perfect serving size.  As you can see in the photo above this Pumpkin Buttermilk Pound Cake recipe fills the pan completely after baking, when cooked in the standard 10-inch bundt pan.

Pumpkin Buttermilk Pound Cake

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
3/4 cup buttermilk
2  teaspoons pure vanilla extract
1/2 cup butter softened
1/2 cup of vegetable oil
2 and 1/2 cups packed dark brown sugar
4 large eggs at room temperature
1 15- oz. can pure pumpkin purée 2 cups

Instructions:

Heat the oven to 350°F. Generously spray a 10- to 12-cup bundt pan with baking spray. Rub all over with a paper towel, then spray lightly one more time.

In a medium bowl, combine the flour, baking powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. 

In a measuring cup, combine the buttermilk and vanilla.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Slowly and gradually add the oil, beating until combined. Add the brown sugar. Increase the mixer speed to high and beat, scraping down the sides of the bowl as needed, until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Beat in the pumpkin.

Slowly pour in the buttermilk mixture, and mix until combined. 

Gradually add the dry ingredients to the batter, mixing just until combined. Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to settle the batter.

Bake until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 45 to 60 minutes. Cool the cake in the pan for 10 to 15 minutes, invert the cake onto a rack, removing the pan, and cool completely for at least 2 hours before frosting.

I frosted my cake with melted bittersweet chocolate and added some pecans on top.  You could just shake some powdered sugar on top or use caramel icing drizzle or any icing you prefer.  If desired you could also add crushed nuts or dried fruit like raisins or currants or a finely diced apple to the batter before baking. 

My husband and I couldn't wait to have a slice of the cake the next morning with our coffee.  It smelled so good and tasted fabulous!  Just a small slice goes a long way with this cake as it is really rich and delicious. Enjoy!

I hope everyone had a safe and happy Halloween. Here are some fun Halloween memories throughout the years...

... and a winning face mask no matter what time of the year!

PS: Thank you to all who expressed concern in my prior post about the terrible wildfires in Colorado. We had snow last weekend which helped contain the fires a bit. The Cameron Peak fire remained at 208,663 acres Sunday, or about 326 square miles, and is 64% contained. The East Troublesome fire remained at 193,774 acres, or 303 square miles, and is 37% contained. As the snow melts and temperatures and winds begin to rise again firefighter crews are working to identify and extinguish hotspots, and they are reinforcing fire containment lines. We are so thankful for all their hard work and dedication. Please keep them in your prayers for safety. 

Stay happy, safe, and healthy!

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