Imagine a dessert that captures the essence of fall in every single bite - a warm, spiced pumpkin cake that's crispy on the edges, moist in the center, and drizzled with a decadent buttermilk glaze that will make your taste buds dance! This Buttermilk Glazed Pumpkin Skillet Cake isn't just a recipe; it's a cozy autumn experience that transforms your kitchen into a fragrant haven of seasonal delight. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to become your new favorite fall dessert that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 10-inch cast-iron skillet or oven-safe skillet by lightly greasing it with cooking spray or a bit of vegetable oil.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk these dry ingredients together until they are well mixed and set aside.
- In another bowl, mix the granulated sugar and brown sugar together. Add the vegetable oil and pumpkin puree to the sugar mixture, and whisk until the mixture is smooth and well combined.
- Add the eggs, buttermilk, and vanilla extract to the pumpkin mixture. Whisk again until all the wet ingredients are fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Pour the batter into the prepared skillet, smoothing the top with a spatula if needed. Place the skillet in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the buttermilk glaze. In a small bowl, combine the powdered sugar and milk. Whisk until smooth and creamy. Adjust the consistency by adding more milk if needed, to achieve a pourable glaze.
- Once the cake is done baking, remove it from the oven and let it cool in the skillet for about 10 minutes. Then, carefully invert the cake onto a serving plate, or leave it in the skillet for serving.
- Drizzle the buttermilk glaze over the warm cake, allowing it to soak in slightly. Let the cake cool for a few more minutes before slicing and serving.
- Enjoy your Buttermilk Glazed Pumpkin Skillet Cake warm or at room temperature, perfect for dessert or a sweet treat with coffee!
Tips
- Use a well-seasoned cast-iron skillet for the best flavor and crispy edges
- Make sure your pumpkin puree is room temperature to help ingredients blend smoothly
- Don't overmix the batter - a few lumps ensure a tender cake
- Check the cake's doneness with a toothpick - it should come out clean
- Let the cake cool slightly before glazing to prevent the powdered sugar from becoming too runny
- For extra flavor, consider adding a pinch of ground ginger or cloves to the spice mix
- Serve warm for the most indulgent experience, preferably with a scoop of vanilla ice cream
Nutrition Facts
Calories: 330kcal
Carbohydrates: 42g
Protein: 4g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 45mg
