Pumpkin Bundt Cake With Maple Glaze
- Prep time: 15 minutes
- Baking time 12-cup bundt pan: 55 to 65 minutes
- Baking time 6-cup bundt pan: 25 to 35 minutes
- Cooling time: 1 hour
- Total time: Approx. 2 hours
Ingredients
For Standard 12-cup bundt pan recipe
(serves 12)
Bundt Pan:
- Standard 12-cup Bundt Pan, greased and floured
Dry Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons sea salt
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cardamom
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
Brown Sugar, Butter and Olive Oil:
- 2 cups brown sugar
- ½ cup butter (1 stick), soft but cool
- ½ cup extra-virgin olive oil
Eggs:
- 2 large eggs, at room temperature
Pumpkin, Orange Zest and Sour Cream:
- 1 (15-ounce) can pumpkin purée
- Zest from 1 large orange (about 1 tablespoon)
- ½ cup sour cream
Glaze:
- 2 tablespoons unsalted butter
- 1 cup confectioners sugar
- ¼ cup maple syrup
- Pinch of salt
Roasted and Toasted Pepitas (Pumpkin Seeds):
- 1 to 2 tablespoons roasted pepitas lightly toasted
Ingredients
For Small 6-cup bundt pan recipe
(serves 6)
Bundt Pan:
- Small 6-cup Bundt Pan, greased and floured
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¾ teaspoons ground cardamom
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground black pepper
Brown Sugar, Butter and Olive Oil:
- 1 cup brown sugar
- 4 tablespoons butter (½ stick), soft but cool
- ¼ cup extra-virgin olive oil
Eggs:
- 1 large egg, at room temperature
Pumpkin, Orange Zest and Sour Cream:
- ¾ cup + 1 tablespoon canned pumpkin purée (Half of a 15-ounce can)
- Zest from half a large orange (about 1½ teaspoons)
- ¼ cup sour cream
Glaze:
- 1 tablespoon unsalted butter
- ½ cup confectioners sugar
- 2 tablespoons maple syrup
- Pinch of salt
Pepitas (Roasted Pumpkin Seeds):
- 1 tablespoon lightly toasted pepitas
Instructions
-
Preheat oven to 350°.
- Apply thin coating of solid vegetable shortening or softened butter to the bundt pan, then dust surface lightly with flour.
- Set pan aside.
- For the Cake:
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and spices until well combined; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil.
- Beat brown sugar, butter and olive oil on medium-high until light and fluffy, about 3 minutes; scraping down sides of work bowl as needed.
- Add the eggs one at a time to the work bowl, mixing for about 20 seconds in between each egg.
- Add the pumpkin purée, orange zest and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles.
- For Standard 12-Cup Bundt Pan: Bake for 55 to 65 minutes, until golden and puffed, and a tester inserted into the center comes out clean.
- For Small 6-Cup Bundt Pan: Bake for 25 to 35 minutes, until golden and puffed, and a tester inserted into the center comes out clean.
- Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- While the cake is cooling heat a small shallow pan on medium.
- Add the roasted pumpkin seeds (pepitas) to the pan and toast lightly.
- Remove the pumpkin seeds from the pan to a small bowl; set aside.
- Once the cake is completely cool transfer to a serving platter.
- Make the glaze:
- Melt the butter in a small 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. The butter can go from brown and nutty to acrid and burnt in mere moments.
- Remove saucepan from heat and let it cool slightly.
- Whisk the confectioners sugar, maple syrup and salt into the melted butter until smooth.
- The glaze should be thick but pourable. If it’s too thin, add a bit more confectioners sugar. If it’s too thick, add a few drops of hot water.
- Immediately pour the glaze evenly over the top of the cake and allow it to drizzle down the sides. NOTE: The glaze firms up quickly so pour it as soon as it is thoroughly mixed.
- Sprinkle with the toasted pepitas (pumpkin seeds).
- Let the glaze set for a few minutes before slicing.
- Serve.
Comments
A nice dessert option for the holidays. The spices along with the orange zest and maple glaze give this cake a complex flavor in a surprisingly moist yet light cake.