Maple Glazed Cinnamon Pumpkin Cake
User Reviews
4.7
132 reviews
Excellent
Maple Glazed Cinnamon Pumpkin Cake
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This Pumpkin Cake is the perfect Fall Dessert. A soft moist cake made with cinnamon and pureed squash with a creamy and easy real maple syrup glaze.
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Ingredients
FOR THE CAKE
- 1¾ cups cake/pastry or all purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoon cinnamon
- 3 large eggs (room temperature)
- ½ cup brown sugar (lightly packed)
- ½ cup granulated sugar
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup vegetable oil (I used corn or sunflower oil)
For room temperature remove the ingredients from the fridge approximately 45-60 minutes before using.
MAPLE GLAZE
- 1½ cups icing / powdered sugar (sifted)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1-2 tablespoons cream or milk
Instructions
- Pre-heat oven to 350° and grease and flour or spray a 9½ inch (24cm) bundt or 8 or 9 inch (20-22cm) cake pan.
FOR THE CAKE
- In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl beat the eggs and sugars until light, approximately 4-5 minutes on low medium speed, then add the pumpkin puree and the oil, beat until combined. Add the whisked dry ingredients and beat until just combined. (do not over beat).
- Pour into the prepared cake pan and bake for approximately 30-40 minutes or until a toothpick comes clean or with a few crumbs attached. Let sit 15-20 minutes in the pan, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired. Enjoy!
MAPLE GLAZE
- In a medium bowl mix all ingredients until smooth. (if too thin add more powdered sugar if too thick add more cream).
Notes
- To make homemade cake/pastry four, for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- If you prefer you can also leave it plain or give it a dusting of powdered sugar. If not a simple cream cheese frosting would also be a delicious choice. You could substitute the vanilla with almond or maple flavouring.
- If you prefer you could use an 8 or 9 inch pan or even make cupcakes. For cupcakes reduce the baking time to 15-20 minutes (could be longer depending on your oven). You could also use 2 6inch pans and make a layer cake.
- To store, the cake should be covered well and stored in the fridge. It will keep for up to 3-5 days. Be sure to bring it to room temperature before serving.
- To freeze the cake, be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbohydrates
54g
(18%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
56mg
(19%)
Sodium
168mg
(7%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
2944IU
(59%)
Vitamin C
1mg
(1%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 168mg | 7% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 2944IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
132 reviews
Excellent
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