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
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
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 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.
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.
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