Pumpkin Cake with a Maple Buttermilk Glaze and Toasted Pecans

Well, here I am again.  Long story short, I wanted to make this cake because some dear friends of mine visited over the weekend, and left yesterday.... and this was my way of rebounding.  You know, the kind of cake that's warm and comforting for those dreary days that you need comfort food.  

Cinnamon is always such a comfort.... warm and inviting, and always able to make you happy inside.

Pumpkin just because it's fall and that's how we roll.

And cake because what is more comforting that cake right out of the oven?

Of course, there's always the dirty dishes.... But as long as you have the music cranked up, even those aren't too bad.

Cue your favorite dishes....

And here comes happiness.  :)

Pumpkin  Cake with Maple Buttermilk Icing and Toasted Pecans

Adapted from Dinner With Kirsten

For cake:

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan

2 1/4 cups all-purpose flour plus additional for dusting pan

2 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoon cinnamon

3/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 1/4 cups canned solid-pack pumpkin – you’ll need a 15-ounce can

3/4 cup buttermilk, well-shaken

1 teaspoon vanilla

1 1/4 cups granulated sugar

3 large eggs

For glaze:

2 tablespoons well-shaken buttermilk

2 tablespoons maple sirup 

1/2 teaspoon vanilla

1 1/2 cups confectioners sugar

For topping:

1 1/2 cups toasted pecans

For cake:

Preheat oven to 350°F, lowering the rack to the second to lowest position. Spray a 9x13" pan with non-stick cooking spray.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat 1 1/2 sticks butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Then 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 and mixing until batter is just smooth.

Spoon batter into pan and smooth top. Then bake  about 20 to 30 minutes, or until a toothpick inserted into the middle comes out with a few moist crumbs.  Let cake cool for about 5 minutes, then dig in.  During the 5 minutes, whisk together the glaze ingredients and chop the pecans- then drizzle the glaze on and sprinkle with toasted pecans.