Pumpkin Cake with a Maple Glaze
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
16
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Calories
366 kcal
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Course
Dessert
Pumpkin Cake with a Maple Glaze
Description
This bundt cake blends all-purpose flour with a warming spice mix of cinnamon, nutmeg, ginger, allspice, and a pinch of salt and baking powder/soda for leavening. The wet ingredients consist of vegetable oil, a mixture of light brown and cane sugars, eggs, vanilla extract, and canned pumpkin puree. The batter is thick but pourable and bakes for 60 to 70 minutes at 350°F until a toothpick inserted comes out clean.
The maple glaze combines maple syrup, milk, vanilla, confectioners sugar, and a pinch of salt, made smooth and poured over the cooled cake. Chopped pistachios add a nutty crunch and decorative finish. The cake offers a dense, tender crumb with fragrant autumn spices and the subtle sweetness of maple glaze.
The cake can be prepared a couple of days in advance, stored covered at room temperature or refrigerated, and glazed shortly before serving. The glaze can be made several days ahead and kept refrigerated, brought to room temperature before use, and adjusted for thickness if needed.
Ingredients
pumpkin cake
- 2 3/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup vegetable oil
- 1 1/2 cups light brown sugar
- 1 cup cane sugar pure
- 4 large egg room temperature
- 1 teaspoon vanilla extract or paste
- 1 pumpkin puree 15 ounce can, pure
maple glaze
- 3 tablespoons maple syrup
- 3 tablespoons milk whole
- 1 teaspoon vanilla extract or vanilla paste
- 1 3/4 cups confectioners sugar sifted
- salt pinch
garnish
- 3 tablespoons pistachio chopped
Instructions
cake
- Preheat oven to 350˚F.
- Place flour, cinnamon, baking soda, nutmeg, ginger, all-spice, salt, and baking powder in a mixing bowl and whisk together.
- Place oil and both sugars in another mixing bowl and whisk together.
- Add eggs to the sugar mixture, 1 at a time, scraping down the sides of each bowl after each addition, and beat together until well combined.
- Stir in vanilla.
- Pour one third flour mixture into the wet mixture and mix together. Add half the pumpkin puree and continue to mix together.
- Add another third of the flour mixture and whisk together. Stir in the remaining pumpkin puree and mix together.
- Whisk in the remaining flour mixture and stir until no lumps remain (batter will be thick, but still pourable).
- Pour the batter into a lightly greased, 9 inch bundt pan and bake for 60 to 70 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Allow the cake to cool for 15 minutes before inverting onto a cooling rack. Then allow cake to finish cooling, about 2 hours.
glaze
- In a small bowl whisk together maple syrup, milk, vanilla, and salt. Add powdered sugar and gently whisk together until glaze is smooth.
assembly
- Transfer glaze to a liquid measuring cup and pour glaze over the cooled cake.
- Finish a with sprinkle of chopped pistachios. Slice and serve.
Notes
- This recipe yields one 9-inch bundt cake.
- The cake can be made up to 2 days ahead and stored in its pan, covered tightly with plastic wrap, in a cool, dry place or refrigerated.
- Glaze the cake a few hours before serving and garnish with pistachios for best presentation.
- The maple glaze can be prepared up to 5 days in advance, stored airtight with plastic wrap pressed on the surface in the refrigerator.
- Allow the glaze to warm to room temperature for 30 minutes to 2 hours before using, stirring well and adding powdered sugar if needed to adjust consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 289mg | 12% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 4216IU | 84% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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