Ingredients
1cupbutter,softened
2½cupsall-purpose flour,plus additional for dusting pan
2tspbaking powder
1tspBaking Soda
2tspcinnamon
½tspground nutmeg
½tspground ginger
¼tspground cloves,optional
½tspsalt
15ozpumpkin puree
¾cupbuttermilk,well-shaken
1tspvanilla extract
1¼cupsgranulated sugar
3largeeggs
4ozcream cheese,softened
¼tspvanilla extract
1cuppowdered sugar,plus extra if needed
2tbspmilk
Preparation
Preheat oven to 350 degrees F. Grease a bundt pan with cooking spray or butter, then sprinkle the entire surface with flour (or granulated sugar) and shake off the excess.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (optional), and salt until combined. Then in a separate bowl, stir together pumpkin, buttermilk and vanilla until combined.
Using an electric mixer, beat butter and granulated sugar on medium-high speed for about 3 minutes, until pale and fluffy. Add eggs and beat 1 minute, using a rubber spatula to scrape the bottom of the bowl so that everything is combined. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Do not overbeat.
Transfer batter into pan, and smooth the top of the batter with a spatula so that it is smooth. Bake for 45 to 50 minutes until a wooden pick or skewer inserted in center of cake comes out clean. Cool cake in pan on a cooking rack for at least 20 minutes. Then invert cake onto a cooling rack or a cake platter. Top with cream cheese glaze when cooled, or dust with powdered sugar.
Using an electric mixer, beat the cream cheese, vanilla, and powdered sugar together on medium low speed until combined. Add milk 1 tablespoon at a time, beating to combine, until the glaze reaches desired consistency. If the glaze gets too thin, add in more powdered sugar.
