Pumpkin Spice Bundt Cake

With hurricane Sandy heading for NYC, shutting down the subways and schools, I finally have sometime to get moving on some autumnal fun. Every fall I fill my stomach with pumpkin confections. The first treat of this season, a delicious Pumpkin Spice Bundt Cake. Simple, easy, and oh so good! Get the recipe after the break!

Pumpkin Spice Bundt Cake

Ingredients:

canola oil, for the pan

4 cups flour, plus more for the pan

4 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tbsp fresh ground ginger

2 tsp ground cinnamon

1 tsp fresh ground nutmeg

2 tsp pumpkin pie spice

1 cup butter (2 sticks)

2 1/2 cups light brown sugar

4 eggs

1 cup buttermilk

15 oz. Pumpkin puree

confectioners' sugar, for dusting

Directions:

Preheat oven to 350 degrees. With a paper towel, rub bundt pan with canola oil being sure to cover the entire pan. Dust with flour. Tap out excess flour and set aside.

In a large bowl mix flour baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin spice together, set aside.

Beat butter and sugar with an electric mixer until smooth. Add in eggs on at a time. Beat in 1/3 of the dry ingredients, then 1/2 cup buttermilk, then another third followed by 1/2 cup buttermilk, followed by the remainder of the dry ingredients. Beat in pumpkin and ginger. Pour into pan.

Bake for 55 minutes until golden. Once done let cool for 30 minutes, then remove from pan and continue to cool. Dust with confectioners' sugar.

Recipe adapted from Martha Stewart