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Buttermilk Pumpkin Pound Cake

This Buttermilk Pumpkin Pound Cake is a moist, spiced cake that's perfect for fall or any time you crave a warm, comforting dessert.
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Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 5 large eggs
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract

Method
 

  1. Preheat and Prepare the Pan
  2. Preheat your oven to 325°F (163°C).
  3. Grease and flour a 10-inch Bundt pan or use a baking spray with flour.
  4. Combine Dry Ingredients
  5. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  6. Cream Butter and Sugar
  7. In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3–5 minutes.
  8. Add Eggs
  9. Add the eggs one at a time, beating well after each addition.
  10. Incorporate Pumpkin and Vanilla
  11. Mix in the pumpkin puree and vanilla extract until fully combined.
  12. Alternate Dry Ingredients and Buttermilk
  13. Gradually add the dry ingredients in three additions, alternating with the buttermilk (starting and ending with the dry ingredients). Mix just until combined—do not overmix.
  14. Pour into Pan
  15. Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
  16. Bake
  17. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
  18. Cool and Remove from Pan
  19. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a cooling rack to cool completely.