A few years back on Thanksgiving eve I ran this recipe for Pumpkin Cake and received a very nice note from journalist Karen Tumulty saying that she’d been tooling around the web for something to bake and tried it and liked it very much. Ever since then I’ve called it Karen Tumulty Cake. It’s easy even for non bakers and it really is very good. And while that pan is lovely, you could easily bake it in a regular bundt pan or regular cake pans.
Karen Tumulty Pumpkin Cake
For cake
* (3/4 cup) softened unsalted butter.
* 2 1/4 cups all-purpose flour plus additional for dusting pan
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 3/4 teaspoon ground allspice
* 2 tablespoons crystalized ginger, finely chopped
* 1/2 teaspoon salt
* 1 1/4 cups canned pumpkin
* 3/4 cup well-shaken buttermilk
* 1 teaspoon vanilla
* 1 1/4 cups granulated sugar
* 3 large eggs
Icing
* 2 tablespoons plus 2 teaspoons well-shaken buttermilk
* 1 1/2 cups confectioners sugar,
* 1/4 cup chopped walnuts
* a 10-inch nonstick bundt pan
Preheat oven to 350°F. Butter bundt pan generously.
Sift flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, ginger and vanilla in another bowl.
Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture, just until smooth.
Spoon batter into pan, then bake until a wooden pick inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
Icing:
Whisk together buttermilk and confectioners sugar until smooth. Drizzle over warm cake, sprinkle with chopped walnuts (keep a little icing in reserve to drizzle lightly over walnuts) then cool cake completely. Icing will harden slightly.
Easy as pie (easier, actually.)