Friday, October 5, 2012

Buttermilk Vanilla Coffee Cake w/Pumpkin Spice Icing

The cake itself is a very basic vanilla buttermilk coffee cake. In fact, I would go so far as to say that it can be the basis for many coffee cake creations. Perhaps I'll give it it's own post. At any rate, I wanted the pumpkin flavor to come from the icing instead of the cake. This would be a wonderful treat to have with that pumpkin spice latte you've been craving.

Buttermilk Vanilla Coffee Cake w/Pumpkin Spice Icing

Coffee Cake
1 cup whole wheat flour
1 cup unbleached white flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 stick butter or margarine
1 cup sugar
2 eggs
1¼ cup buttermilk
2 tsp vanilla

1 cup powdered sugar
2 Tbsp butter, melted
½ tsp pumpkin pie spice
2-3 Tbsp pumpkin puree
2 Tbsp milk

Generously grease a 10 inch bundt pan. Heat oven to 350° F.

For the cake
In a bowl, combine whole wheat flour, white flour, baking powder, baking soda, and salt. Set aside. In a mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time stirring well after each. Alternately add milk and flour mixture, beginning and ending with flour mixture. Add vanilla and stir. Pour batter evenly into greased pan. Bake 50-55 minutes. Cool 10 minutes in pan. Remove cake from pan and cool on a wire rack. Cool completely before icing.

For the icing
Combine powdered sugar and butter; mix thoroughly. Add pumpkin pie spice, 2 tablespoons of pumpkin puree, and 1 tablespoon of milk. Mix all ingredients thoroughly. Add the last tablespoon of pumpkin puree, one teaspoon at a time, if desired. Add more milk, one teaspoon at a time, if necessary. Drizzle over cake.

I think the taste test is important here. If you want just a hint of pumpkin flavor then just add 2 Tbsp of pumpkin puree. If you want a little bit more, then add the last tablespoon of pumpkin puree a little at a time. 

Inspiration recipe(s): Pumpkin Spice Bundt Cake with Buttermilk Icing




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