A moist and easy pumpkin bundt cake made with buttermilk and loaded with pumpkin puree and warm fall spices then sprinkled with some powdered sugar; such a lovely fall dessert.
Preheat the oven to 180C, and grease a bundt tin generously with butter.
In a bowl, whisk sugar and buttermilk using an electric mixer.
1 ¼ cups granulated sugar, 1 cup buttermilk
Add oil, whisk then add the eggs, one by one and whisk again.
¼ cup oil, 2 eggs
After that add the pumpkin puree and whisk.
1 cup pumpkin puree
Finally, add all the dry ingredients and whisk one more time.
2 ⅓ cups all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
Pour the batter into the bundt mold then bake for 50-55 minutes.
Leave the cake to cool completely then sprinkle powdered sugar on top.
2 tablespoon powdered sugar
Notes
You can store this pumpkin cake in the refrigerator in an airtight container for 4-5 days, or you can freeze it for about 2-3 months.
You can top this pumpkin cake with any topping you like, such as cream cheese, whipped cream, salted caramel, or chocolate ganache or make it simple as I love and just sprinkle some powdered sugar on top of it.
Measure the flour correctly because adding more flour than needed will lead to a dry cake.