So, I love fall, but I froze my butt off today.
I’m a wimp when it comes to “cold” weather.
I don’t know how many people came into the store today saying “Oh, isn’t it just beautiful outside?”
I’m sorry, Miss, but no, it is 55 degrees outside and unless you have a space heater in your purse, I cannot agree with you. Thanks for asking, though, have a nice day!
I wasn’t sure if I would look silly walking out of the house with a winter coat, gloves, a hat, and a scarf on today or not, so I opted for not.
Luckily, I got to do my favorite thing EVER before it got too cold. (P.S. it was probably 60 degrees when I did this and I still had a scarf on. I’m a big baby.)
Now any guesses?!
Ahh, I love decorating for Halloween. 🙂 (Sorry for the crappy photos!)
Isn’t it cute?! 🙂
After doing that, I figured it was necessary to bake something fall-ish, so I made this delicious, moist, sweet, spice-infused Pumpkin Bundt Cake! I made it with a powdered sugar glaze, but mom apparently thought it also needed cream cheese frosting, so she made some just for her piece. (And I wonder why I’m addicted to sugar).
If you aren’t crazy like us, the powdered sugar glaze is plenty.
Iced Pumpkin Bundt Cake
Adapted from: Dinner with Kirsten
(Hers is so pretty! Check it out)
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin – you’ll need a 15-ounce can (not the whole thing though)
3/4 cup buttermilk, well-shaken
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
2 tablespoons plus 2 teaspoons well-shaken buttermilk (I used regular milk. I don’t like the taste of buttermilk)
1 1/2 cups confectioners sugar
Special equipment: a 10-inch nonstick bundt pan – but I’d love to try this as cupcakes, also
Preheat oven to 350°F. Spray bundt can with cooking spray, then dust with flour and knock out the excess.
Whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt in a bowl.
Stir together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat 1 1/2 sticks butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Then add eggs and beat 1 minute. 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.
Spoon batter into pan and smooth top. Then bake about 45 to 50 minutes, or until a wooden toothpick or skewer inserted in center of cake comes out clean. Cool cake in pan on a rack 15 minutes. Then place rack over cake and flip the cake onto rack. Cool 10 minutes more.
While cake is cooling, whisk together milk and powdered sugar. Wait until the cake is cool and then drizzle icing over cake.