Ingredients
For the Cake
- 2 cups sugar white granulated
- 2 cups flour all-purpose
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup oil vegetable
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups pumpkin puree or 15 oz can
- 4 large eggs
- 1 cup walnuts coarsely chopped plus more for topping
For the Frosting
- 2 ½ cups powdered sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons heavy whipping cream
Step by Step
- Preheat oven to 350 °F.
- Grease 9 ½ inch bundt pan well, dust with flour and shake out excess.
- In a large bowl, whisk together sugar, flour, baking powder, baking soda, salt and spices.
- In another large bowl, whisk together oil, buttermilk, vanilla and pumpkin puree. Add eggs one at a time, beating well after each addition.
- Combine the pumpkin mixture into the flour mixture using a spatula to fold together until well combined. Then fold in walnuts.Pour batter into prepared bundt pan.
- Bake for 60 minutes or until toothpick inserted in the center comes out clean.
- Remove from oven and cool for 30 minutes, leaving it in the baking pan.Then invert cake onto a plate and let cool completely.
For the Frosting
- Whisk together powdered sugar, cinnamon and whipping cream.
- Drizzle over the fully cooled cake and top with walnuts.
My tips
Store leftovers in airtight container in refrigerator.
Equipment
Nutrition
Serving: 1 sliceCalories: 431 kcalCarbohydrates: 57 gProtein: 5 gFat: 22 gSaturated Fat: 3 gPolyunsaturated Fat: 18 gCholesterol: 53 mgSodium: 282 mgFiber: 1 gSugar: 43 g
