Drain the canned pumpkin before making the cake batter to keep the cake's texture light.

Yield: 16 servings (serving size: 1 slice)
Ingredients

* Cake:
* Cooking spray
* 1 tablespoon all-purpose flour
* 1 (15-ounce) can pumpkin
* 3/4 cup granulated sugar
* 3/4 cup packed dark brown sugar
* 1/2 cup butter, softened
* 4 large eggs
* 1 teaspoon vanilla extract
* 3 cups all-purpose flour (about 13 1/2 ounces)
* 1 1/2 teaspoons pumpkin pie spice
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup fat-free buttermilk
*

Glaze:
* 1/3 cup fat-free buttermilk
* 1/4 cup granulated sugar
* 2 tablespoons butter
* 2 teaspoons cornstarch
* 1/8 teaspoon baking soda

Preparation

Preheat oven to 350°.

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.
Nutritional Information

Calories:
273 (29% from fat)
Fat:
8.7g (sat 5g,mono 2.4g,poly 0.5g)
Protein:
5g
Carbohydrate:
44.6g
Fiber:
1.4g
Cholesterol:
72mg
Iron:
2mg
Sodium:
243mg
Calcium:
66mg

Jan Moon, Cooking light