If you are looking for a dessert this holiday season – one that is pumpkin but not pie I have just the thing for you. I had a can of pumpkin in my pantry and figured I needed to do something with it for Thanksgiving so I figured I would make a cake of some kind. While I love pumpkin pie the husband does not. I could eat a whole pie but I really should not so I came up with this recipe for pumpkin bundt cake so that we could both enjoy the same dessert.
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Pumpkin Bundt Cake with Salted Maple Glaze
Serves 10 – 12
- 1 cup butter
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 5 eggs
- 1 TBS vanilla
- 1 15.5 oz can pumpkin puree
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp cardamom
- 1/2 cup sour cream
- 3 TBS milk
- 1/3 cup confectioner’s sugar
- 1 tsp salt
- 1 TBS pure maple syrup
- Preheat oven to 325
- Butter and flour a 10 cup bundt pan
- In a medium bowl whisk together the flour, baking powder, cardamom and 1 tsp salt. Set aside.
- Whisk the the sour cream and pumpkin puree. Set aside.
- In a stand mixer with the paddle attached add the butter and the sugars and beat on medium speed until well combined, about 2 to 3 minutes.
- Add the eggs and vanilla and mix on medium low until it comes together. It will look curdled so don’t worry.
- Have the mixer on low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions. Scrape the bowl as needed.
- Spoon the batter into the prepared bundt pan – gently tap it a couple of times to allow the batter to settle and to release the air bubbles.
- Bake in the preheated oven for 50 – 55 minutes until a tester comes out clean.
- Cool on a wire rack for 15 minutes, then unmold to cool completely.
- While the cake is cooling make the glaze: mix the maple syrup, salt and confectioner’s sugar until smooth. Drizzle over the cooled cake. Dust with luster dust or edible glitter if desired.
How Was the Pumpkin Bundt Cake?
This is a tasty bundt cake. It’s got a dense texture and the cardamom really shines. The salted maple glaze is a real delight when it hits your taste buds. If you are looking for a light and fluffy cake this is not going to be the recipe for you. This is more like a pudding cake.
It’s very flavorful and I think next time I might add some dried or even fresh cranberries to it. Or maybe some orange zest? Who knows – recipes are for expanding and experimenting, right? I love pumpkin treats. If you do too be sure to check out pumpkin streusel bundt cake, pumpkin applesauce cake, or pumpkin cheesecake.
Pumpkin Bundt Cake with Salted Maple Glaze
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 - 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
a dense, moist cake full of pumpkin flavor with a hint of spice. Topped with a salted maple glaze
Ingredients
- 1 cup butter
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 5 eggs
- 1 TBS vanilla
- 1 15.5 oz can pumpkin puree
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp cardamom
- 1/2 cup sour cream
- 3 TBS milk
- 1/3 cup confectioner’s sugar
- 1 tsp salt
- 1 TBS pure maple syrup
Instructions
- Preheat oven to 325
- Butter and flour a 10 cup bundt pan
- In a medium bowl whisk together the flour, baking powder, cardamom and 1 tsp salt. Set aside.
- Whisk the the sour cream and pumpkin puree. Set aside.
- In a stand mixer with the paddle attached add the butter and the sugars and beat on medium speed until well combined, about 2 to 3 minutes.
- Add the eggs and vanilla and mix on medium low until it comes together. It will look curdled so don’t worry.
- Have the mixer on low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions. Scrape the bowl as needed.
- Spoon the batter into the prepared bundt pan – gently tap it a couple of times to allow the batter to settle and to release the air bubbles.
- Bake in the preheated oven for 50 – 55 minutes until a tester comes out clean.
- Cool on a wire rack for 15 minutes, then unmold to cool completely.
- While the cake is cooling make the glaze: mix the maple syrup and confectioner’s sugar until smooth. Drizzle over the cooled cake. Dust with luster dust or edible glitter if desired.
Keywords: pumpkin, bundt cake, pumpkin bundt cake
