No . . . it’s not my birthday. I was just excited to use these super classic candles that arrived today. Why wait for Halloween or Thanksgiving or any occasion for pumpkin spiced season when you can enjoy the same fall flavor in a cake? I also have a slightly secret obsession with all things NORDICWARE and look for any excuse to pull my pile out.

This exceptionally moist fall cake embodies all things autumn: the savory taste of pumpkin, warm spices, and of course, yet another good excuse for a little of my SALTED CARAMEL DRIZZLE. For a nuttier flavor, add a half-cup of toasted pecans into the batter or, as I like them, a small handful on the side.

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Pumpkin Spice Bundt Cake

Yields 1 Bundt Cake (shown Nordicware 10 Cup Crown Bundt) Prep Time :30 | Total Cook Time: 1:30

INGREDIENTS 

• 1½ canned pumpkin (not pumpkin pie filling)
• 2½ cup flour
• 1 tsp. salt
• 1 cup (16 tbsp.) unsalted butter, softened 
• 1 tsp. vanilla 
• 2 tbsp. baking powder1 tbsp. baking soda
• 1½ canned pumpkin (not pumpkin pie filling)
• 2½ cup flour
• 1 tsp. salt
• 1 cup (16 tbsp.) unsalted butter, softened 
• 1 tsp. vanilla 
• 2 tbsp. baking powder1 tbsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground nutmeg
• ½ tsp. ground cloves
• ¾ cup buttermilk
• 1 cup granulated sugar
• ¾ cup light brown sugar
• 4 large eggs
• shortening and flour to grease pan (I prefer BakKlene ZT found at Williams Sonoma) 
• 2½ cups (20 tbsp.) salted butter
• 1 cup confectioners sugar
• 1 tsp. salt
• 1 tsp. pure vanilla extract
• 1 tsp. pure almond extract
• finely ground almonds (if desired)2 tbsp. real maple syrup
• 3½ cups flour

EQUIPMENT 

• standing or hand mixer
• bundt or cake pan
• sifter or whisk
• 2 mixing bowls (in addition to a third large bowl to blend all ingredients together)

DIRECTIONS 

1. Preheat oven 350°.
2. Grease and flour pan.
3. In a bowl (not your mixing bowl), sift together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
4. In a second bowl (not your mixing bowl), mix together pumpkin, buttermilk, vanilla.
5. In a mixer bowl, cream butter, granulated sugar, and brown sugar until fluffy.
6. Add eggs one at a time, blending well.
7. Add half the pumpkin mixture, half the flour mixture, the remaining pumpkin mixture, then the remaining flour mixture. Mix until well blended and smooth.
8. Pour batter into pan, tapping on countertop a few times to release bubbles.
9. Bake for 50-60 minutes, checking for clean toothpick beginning at about 40-45 minutes.
10. Cool completely before releasing from pan.
11. Enjoy with SALTED CARAMEL DRIZZLE and chopped pecans.