Pumpkin Bundt Cake

Its September!!  Colder weather not my favorite....But now is the season for pumpkin pie, pumpkin cake, pumpkin whatever!  I love pumpkin....So here is my first recipe of the season featuring my favorite fall ingredient....

Pumpkin Bundt Cake

For cake:
1 1/2 sticks (3/4 cup) unsalted butter, softened,
2 1/4 cups whole wheat 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
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 - 15 ounce can solid-pack pumpkin
3/4 cup buttermilk
1 teaspoon vanilla
3/4 cups agave nectar
3 large eggs

Special equipment: a 10-inch nonstick bundt pan

For cake:

Preheat oven to 350°F. Butter bundt pan generously, then dust with flour and knock out the excess.

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 45 to 50 minutes, or until a wooden toothpick or skewer inserted in center of cake comes out clean. Cool cake in pan on a rack 15 minutes. Then place rack over cake and flip the cake onto rack. Cool 10 minutes more.

Cream Cheese Icing
4 oz cream cheese room temp
2 tsp. agave nectar - more if you want it sweeter
1 tsp. vanilla
1 Tbsp milk

Mix all together on high.  Use a pastry bag with a straight tip to drizzle the icing on the cake.