Maple Glazed Cinnamon Pumpkin Cake
User Reviews
4.7
Maple Glazed Cinnamon Pumpkin Cake
Description
Maple Glazed Cinnamon Pumpkin Cake features a delicate crumb with the moistness contributed by pumpkin puree and vegetable oil. The batter incorporates cinnamon, baking powder, and soda to provide a spiced lift and proper rise. The cake is baked in a bundt or round pan until tested clean with a toothpick, then cooled before glazing.
The glaze balances the cake's warmth with sweetness from powdered sugar and maple syrup, combined with vanilla and cream to achieve a pourable consistency. Variations include adding chopped nuts as a topping or substituting the glaze for cream cheese frosting. The cake can be baked as cupcakes or a layered cake with suitable pan adjustments.
For storage, cover well and refrigerate for up to 3-5 days, bringing to room temperature before serving. It freezes well when wrapped tightly, keeping for up to two months.
Ingredients
FOR THE CAKE
- 1¾ cups cake flour or pastry or all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoon cinnamon
- 3 large egg room temperature
- ½ cup brown sugar lightly packed
- ½ cup granulated sugar
- ¾ cup pumpkin puree not pumpkin pie filling
- 1/2 cup vegetable oil corn or sunflower oil used as examples
For room temperature remove the ingredients from the fridge approximately 45-60 minutes before using.
MAPLE GLAZE
- 1½ cups powdered sugar icing, 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
- Make homemade cake flour by replacing 2 tablespoons of all-purpose flour per cup with cornstarch, sifted together for smooth texture.
- Maple glaze can be adjusted by thickness with more cream or powdered sugar as needed.
- Substitute vanilla in glaze with almond or maple extract for flavor variation.
- Use 8- or 9-inch pans for different shapes, or bake as cupcakes reducing baking time to 15-20 minutes.
- Store cake covered in the fridge for up to 3-5 days, and freeze tightly wrapped for up to 2 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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