Pumpkin Spice Buttermilk Cake with a warm Cinnamon Cream Cheese icing is perfect for Fall entertaining, Holidays or any occasion.
– all-purpose flour – baking powder – baking soda – ground cinnamon – ground allspice
Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker's Joy (or grease and flour). Set aside.
Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside. Mix pumpkin, buttermilk and vanilla in another bowl and set aside.
In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated.
Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan.