Pumpkin Spice Bundt Cake with Buttermilk Glaze

September 24, 2020
Created by Harmons
1 hour 25 minutes
Serves 10-12
  • Cake
  • Butter, softened, for greasing
  • 2 1/4 cups unbleached all-purpose flour, plus more for dusting
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon, plus more for sprinkling
  • 3/4 tsp ground allspice
  • 1/2 tsp salt
  • 3/4 cup olive oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • 1 1/4 cups canned pumpkin
  • 3/4 cup buttermilk
  • Glaze
  • 1/4 cup buttermilk
  • 2 1/2 cups powdered sugar
  • 1 tsp lemon juice
  • 1/2 tsp lemon extract
  • Pinch of salt

Preheat oven to 350°. Grease Bundt pan generously with butter, dust with flour, and knock out excess flour. Set aside.

To make the cake, in a large bowl, sift together flour, baking powder, baking soda, cinnamon, allspice, and salt.

In a bowl, combine olive oil, granulated sugar, eggs, vanilla, pumpkin, and buttermilk.

Add olive oil-sugar mixture to bowl with dry ingredients and, using a spatula, fold batter until incorporated.

Spoon batter into pan. Knock pan on counter 1 time to release any air bubbles. Bake until a wooden pick or cake-tester comes out clean, about
30 minutes. Let cake cool on a wire cooling rack for 10 minutes, then invert onto rack, removing pan, and let cool another 10 minutes. Meanwhile, to make the glaze, in a bowl, whisk buttermilk, powdered sugar, lemon juice, lemon extract, and salt, until smooth. Drizzle glaze over warm cake, then let cake cool completely. Sprinkle with cinnamon.