SPICED PUMPKIN BUNDT CAKE
A SPICED PUMPKIN CAKE COVERED IN MAPLE GLAZE THAT WORKS AS A BUNDT CAKE, LOAF OR REGULAR CAKE.
SKILL LEVEL: BEGINNER | QUANTITY: 10” BUNDT CAKE
LISTS
GROCERY LIST:
1 stick & 2 tablespoons | Unsalted Butter (plus more for buttering cake pan - about 1-2 tablespoons)
3 large | Eggs
½ cups | Light Brown Sugar
½ cups | Granulated Sugar
1 cup | Confectioners’ Sugar
1 ¾ cups | All-purpose Flour (plus more for dusting cake pan - about 1-2 tablespoons)
½ teaspoon | Kosher Salt
1 teaspoon | Baking Soda
1 ½ teaspoons | Baking Powder
1 tablespoon | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
1 teaspoon | Vanilla Extract
1 cup | Pumpkin Purée
Brand recommendation - Libby’s 100% Pure Pumpkin Purée
⅓ cup | Maple Syrup
KITCHENWARE:
10-inch Bundt Cake Pan
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl
Heat-resistant Bowl or Liquid Measuring Cup
Measuring Spoons & Cups, Sieve (fine mesh strainer), Rubber Spatula & Whisk
PREP
Helpful tips!
Let eggs come to room temperature by leaving out for about 1 hour*.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having a denser cake. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
Make sure you get pumpkin purée and not pumpkin pie filling.
*Dependent on the temperature of your home
BAKE
CAKE:
1 stick | Unsalted Butter
1 ¾ cups | All-purpose Flour
1 teaspoon | Baking Soda
1 ½ teaspoons | Baking Powder
1 tablespoon | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
½ teaspoon | Kosher Salt
3 large | Eggs (room temperature)
½ cup | Granulated Sugar
½ cup | Light Brown Sugar (packed)
1 cup | Pumpkin Purée
1 teaspoon | Vanilla Extract
GLAZE:
2 tablespoons | Unsalted Butter
⅓ cup | Maple Syrup
1 cup | Confectioners’ Sugar
Melt 1 stick butter in small saucepan over low heat. Mix frequently, making sure not to brown or boil butter. Pour into heat resistant bowl or liquid measuring cup. Set aside.
Preheat oven to 350° F and place rack in the center of the oven.
Butter bundt cake pan with about 1-2 tablespoons of room temperature butter. Use your hands to smear butter all over the bottom, corners and sides of the inside of the pan. Sprinkle about 1-2 tablespoons of flour over buttered pan and rotate and tap the pan to move flour around to completely coat the bottom, corners and sides. Tap out excess flour. This will allow for an easy and clean removal. Set aside.
Sift flour, baking soda, baking powder, cinnamon and nutmeg in a medium mixing bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, combine eggs and sugars in a large bowl on medium speed until light and fluffy, about 5 minutes. Add melted butter, pumpkin and vanilla extract and beat until combined. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
Pour batter into prepared pan and bake cakes for 20 minutes. Quickly rotate pan to ensure an even bake and bake for an additional 15 minutes, until a toothpick comes out clean. Cool the cake in the pan for at least 15 minutes before removing. When ready to remove, shake pan back and forth to ensure cake is loose. If any edges appear stuck use a butter knife to loosen. Place a wire rack on top of pan and quickly flip upside down to remove cake.
While cake cools, melt 2 tablespoons butter and maple syrup over low heat until combined. Remove from heat and whisk in confectioners’s sugar until combined and there are no visible lumps. Let sit for about 10-15 minutes to thicken. Once thickened, re-whisk together and pour glaze over cooled cake sitting on wire rack.
Store leftovers in airtight container at room temperature.
