Pumpkin Spice Bundt Cake with Buttermilk Icing
"When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly...."
INGREDIENTS
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1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
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2 1/4 cups all-purpose flour plus additional for dusting pan
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon cinnamon
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3/4 teaspoon ground allspice
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1/2 teaspoon salt
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1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
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3/4 cup well-shaken buttermilk
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1 teaspoon vanilla
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1 1/4 cups granulated sugar
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3 large eggs
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2 tablespoons plus 2 teaspoons well-shaken buttermilk
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1 1/2 cups confectioners sugar
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Special equipment: a 10-inch nonstick bundt pan (3 quart)
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