Pumpkin Maple Bundt Cake

by Rebekahcooked up on November 18, 2017

I can’t believe next week is Thanksgiving! This year is FLYING by. We’re about to start traveling like crazy, seeing friends and family and I don’t even have a Christmas card photo yet! YIKES.

Maple Glazed Pumpkin Bundt Cake | PDXfoodlove

Annnnd now I’m running through all the holiday events coming up that I’m pretty sure I haven’t even added to the calendar yet. Oh, and I definitely don’t have a dress for a party I’m going to next week. Yay, it feels like the holidays are officially here! Haha.

Maple Glazed Pumpkin Bundt Cake | PDXfoodlove

But you know what I do have, despite all that disorganization? Recipes. Thank goodness (and that’s a first! haha). Because if the food is planned, everything else will fall into place. And let’s be real, I have some great dresses in my closet and can probably figure things out.

Maple Glazed Pumpkin Bundt Cake | PDXfoodlove

I’m usually not much of a cake person. But when we made this cake, we ate for breakfast for a week. It’s that good! It helps that it’s pumpkin, one of my favorite foods. (Side note about that: Pumpkin haters to the left. More cake for me.)

Maple Glazed Pumpkin Bundt Cake | PDXfoodlove

Also: that maple glaze! I’m a fan! Edible flowers are optional, but encouraged!

Maple Glazed Pumpkin Bundt Cake | PDXfoodlove

Unlike many cakes and bundt cakes, it retains an incredible amount of moisture. I’m guessing that’s the pumpkin purée’s doing. I recommend storing this cake loosely covered in foil (on a plate) on the countertop. I recommend enjoying it with coffee. Or bourbon, if it’s dessert. 🙂 This recipe is lightly adapted from the New York Times.

Pumpkin Maple Bundt Cake

Pumpkin Maple Bundt Cake

Ingredients

  • For the cake:
  • 3 cups AP flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 ¼ tsp kosher salt
  • 2 tsp. ground cinnamon
  • 1 ½ tsp ground cardamom (fresh, if you can!)
  • ¼ tsp. ground allspice
  • ¼ tsp. ground black pepper
  • 2 cups dark brown sugar, packed
  • ½ cup unsalted butter, softened
  • ½ cup extra-virgin olive oil
  • 2 large eggs, at room temperature
  • 1 (15-ounce) can pumpkin purée
  • ½ cup sour cream
  • For the glaze:
  • 2 tablespoons unsalted butter
  • 1 cup confectioners’ sugar
  • ¼ cup maple syrup
  • 2 Tbsp. cream
  • Pinch of salt
  • 1 to 2 tablespoons lightly toasted pepitas
  • Edible flower petals

Instructions

  1. Heat oven to 350 degrees, and grease and flour a standard-size bundt pan.
  2. In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
  3. In the bowl of a stand mixer, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time. Finally, add the pumpkin purée and sour cream. Mix until completely combined.
  4. Take the bowl out of the mixer, and gently fold in the dry ingredients using a rubber spatula.
  5. Pour the batter into the prepared pan, smooth the top and tap on the counter a couple of times to level and release air. Bake the cake until a tester inserted into the center comes out clean, 50-60 minutes.
  6. Cool for 20 minutes before attempting to remove the cake from the pan. You may wish to gently loosen it with a butter knife. I like to use a wire rack against the open side of the pan when I flip the cake over to make sure it doesn't go anywhere mid-flip.
  7. Once the cake is COMPLETELY!!! 🙂 cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process - you might burn it!
  8. Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners’ sugar, cream, maple syrup and salt until smooth. If you think it's too thin, add more sugar - and if it's too thick, add a little more cream until you are happy.
  9. Transfer the cake to a serving platter and drizzle the top with glaze, letting it run down the sides.. Sprinkle with pepitas if desired.
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