Spiced Pumpkin Bundt Cake with Maple Glaze

0
149
Spiced Pumpkin Bundt Cake with Maple Glaze

Thumbnail image from Pixabay

By Rebecca Fending 

When I think of November, the tastes and smells of pumpkin, warm spices and rich maple always come to mind. This recipe for Spiced Pumpkin Bundt Cake with Maple Glaze is perfect if you’re looking to serve family and friends a different Thanksgiving dessert. Not only is it a great sweet to have with a cup of joe after dinner, but it also warms up for a delicious breakfast.  

As always, you can modify this any way you’d like. The cake is wonderful without the glaze, if you or company are conscious about sugar intake. If you like less cinnamon and more pumpkin pie spice, feel free to change the ratios however you like! Either way, this sweet treat is perfect for late fall.  

Image from Taste of Home 

Spiced Pumpkin Bundt Cake with Maple Glaze

For the cake

  • 2 ½ cups all-purpose flour 
  • 1 cup brown sugar 
  • 2 teaspoons cinnamon 
  • 1 ½ teaspoons of pumpkin spice 
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • ½ teaspoon salt 
  • 16 oz. unsweetened pumpkin puree 
  • ¾ cup vegetable oil 
  • ¼ cup water 
  • 2 teaspoons vanilla extract 
  • Butter, for greasing 
  1. Heat oven to 350 F.  
  1. Sift the flour into a large bowl and add the brown sugar, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. Whisk to combine. 
  1. In a medium bowl, combine the pumpkin puree, vegetable oil, water and vanilla. Whisk well. 
  1. Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter. 
  1. Generously grease a Bundt pan with butter or nonstick spray. 
  1. Bake for 45 minutes, until a toothpick inserted into the cake comes out clean. 
  1. Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan. 

For the maple glaze

  • 2 tablespoons butter 
  • 1/3 cup pure maple syrup 
  • 1 cup sifted confectioners’ sugar 
  • 1/4 teaspoon maple extract (optional, but recommended) 
  1. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.  
  1. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and maple extract. Taste. Add a pinch of salt if desired. Cool for 5-7 minutes, and pour over cake. Top with pecans or walnuts, if desired.  

LEAVE A REPLY

Please enter your comment!
Please enter your name here