Buttermilk Pumpkin Cake

Ingredients

For the cake:
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ground allspice
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 1/4 cups canned solid-pack pumpkin (less than a 15-ounce can; not pie filling)
• 3/4 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 1 1/4 cups sugar
• 3 large eggs
For the Glaze:
• 2 tablespoons plus 1 teaspoon well-shaken buttermilk
• 1 teaspoon maple extract
• 1 1/2 cups powdered sugar

Instructions

For the Cake:
1. Grease a bundt cake pan generously and set aside.
2. Whisk together flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt in a bowl. Stir together pumpkin, buttermilk, and vanilla in another bowl.
3. Beat butter and sugar in a mixer on medium until pale and fluffy. Add in eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
4. Spoon batter into pan and bake at 350 for 50 minutes or until a toothpick comes out clean. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
For the glaze:
5. While cake is cooling, whisk together buttermilk, maple extract and powdered sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.