Pumpkin Buttermilk Cake
1 tbsp Coconut Oil for greasing the bundt pan
1 cup (2 Sticks) unsalted butter, softened, plus additional for greasing bundt pan
1 cup Bob Redmill’s Gluten Free All Purpose Flour
¾ cup Cornstarch
½ cup Coconut Flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground allspice
¾ teaspoon nutmeg
¾ teaspoon ginger
¼ teaspoon cloves
½ teaspoon salt
1 ¼ cups pumpkin (canned or fresh roasted)
¾ cup well-shaken buttermilk
½ teaspoons vanilla
1 ¼ cups Turbinado
3 large eggs
Preheat oven to 350◦F. Spread the Coconut Oil on the bundt pan and flour.
Whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt in a bowl.
Whisk together pumpkin, buttermilk and vanilla in another bowl.
Beat butter and turbinado 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 bake until a wooden toothpick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack