Pumpkin Spice Cake with Buttercream Drizzle
"Recipe Source: Cake recipe adapted from Gourmet Magazine via The Baking Chic..."
INGREDIENTS
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(FOR THE CAKE) 2 1/4 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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2 1/2 teaspoons cinnamon
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1/2 teaspoon nutmeg
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1/4 teaspoon ginger
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1/4 teaspoon cloves
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1/2 teaspoon salt
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1 1/4 cups canned pumpkin (NOT pumpkin pie filling)
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3/4 cup well-shaken buttermilk (you can sub Sour Cream if needed)
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1 teaspoon vanilla
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1 1/2 sticks (3/4 cup) butter, softened
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3/4 cup granulated sugar
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1/2 cup dark brown sugar (light would be fine too)
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3 large eggs
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(BUTTERCREAM DRIZZLE) 2 cups confectioners' sugar, sift before measuring
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2 TB butter, soft
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Dash of salt
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3 to 4 TB milk, cream or half and half
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*1-2 TB soft cream cheese -optional ( sometimes I throw it in)
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*1/4 tsp vanilla extract optional ( i did not use it this time)
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