Double Pumpkin Spice Cake

I am a member of the Collective Bias® Social Fabric® Community. In honor of the fall season and Coffe-mate’s seasonal creamers I’ve created a Pumpkin Spice cake with a Pumpkin Spice Glaze using their Pumpkin Spice Creamer.

Pumpkin is a flavor that just needs to wait until September to make it’s premier for me. It’s not that I don’t like it outside of Fall/Winter but it is that much sweeter to save it until the beginning of Fall. I love walking through the grocery stores and the Farmer’s Market and seeing all the seasonal flavors. Pumpkin Spice always jumps out at me. It’s warm and comforting much like my daily morning of coffee.

Recently I helped re-start a playgroup and we plan on meeting at the park until we just can’t stand the cold anymore. We’re doing this for the kids, because its good for them to get social and run around and play but we’re also doing it for us because Moms need a break too. We need a minute (or 60) to relax and talk with other adults.

Now that it’s getting cooler we have begun to add coffee to our weekly meet up. We sit in a little gazebo sipping coffee and chatting while our children run around and burn off energy. I’ve designated myself in charge of bringing the creamer because well, I love coffee creamer, we use it every single morning and I’m always on the hunt for a new flavor we haven’t tried or the glorious moment when the seasonal flavors arrive in stores. One of the most haves is Peppermint Mocha and Pumpkin Spice since we’re not quite in the Peppermint Mocha season I added Pumpkin Spice to our weekly meeting and a delicious Pumpkin Spice Cake with a Pumpkin Spice Glaze.

That’s lots of Pumpkin Spice but I promise you won’t regret it. And if you don’t believe me well, a picture is worth a thousand words

Preheat oven to 350°F. Prepare you Bundt pan by greasing with butter or a non-stick cooking spray and dust with flour. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, 2 tsp. cinnamon, 1/2 tsp. ground nutmeg, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves and 1/2 tsp. salt

In a separate bowl, stir together 15 oz fresh pumpkin (or canned), 3/4 buttermilk and 1 tbs vanilla until combined.

Set aside. Beat 1 cup softened butter and 1 1/4 cup brown sugar together until fluffy.

Add 3 eggs one at a time beat until combined.

Add flour and pumpkin mixtures alternating, beginning and ending with flour until the batter is smooth. Be sure that you don’t over beat the batter.

When the flour mixture and the pumpkin mixture has been added to the batter, pour your batter into your bundt pan.

Bake until a toothpick inserted into the center of the cake comes out clean which should take appoximately 45-50 minutes. Cool cake on a wire rack for 20 minutes. While the cake is cooling make the glaze by beating together 1 1/4 cups confectioners’ sugar, 3 tbs. Pumpkin Spice Creamer and 1/2 tsp vanilla extract. Once the cake has cooled tip the cake upside down and place onto a cake plate. Drizzle the glaze over the cake.

This is going to be a play group AND family favorite I can taste feel it.