Yield: 6 servings.
2 cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup softened unsalted butter
½ cup granulated sugar
½ cup light brown sugar
3 large eggs, room temperature
28 ounces canned pumpkin puree (not pumpkin pie filling)
1 teaspoon orange zest
1 cup powdered sugar
⅓ cup whole buttermilk
1 teaspoon vanilla extract
Pinch of salt
Preheat oven to 350°. Butter a 10- or 12-inch round cast-iron skillet. In a medium bowl, whisk together flour, spices, baking powder, baking soda, and salt.
Place butter, granulated sugar, and brown sugar in the bowl of an electric stand mixer. Cream butter and sugar on medium speed until light and fluffy, approximately 2 to 3 minutes, scraping down the sides of the bowl as needed.
On medium speed, add the eggs one at a time. Scrape down the sides of the bowl again. On low speed, alternate adding flour mixture and pumpkin puree until well combined. Stir in the orange zest.
Pour the batter into the prepared skillet. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cake cool completely before glazing.
For the glaze: In a medium mixing bowl, add the powdered sugar and whisk out any lumps. Continue whisking and add buttermilk, vanilla, and salt. Whisk glaze to a smooth consistency. Pour over cooled cake.
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