Pumpkin Bundt Cake with Maple Glaze
Servings 12
Ingredients
**Cake:**
- – 2 cups pumpkin puree
- – 2 3/4 cups all-purpose flour
- – 1 1/2 tablespoons ground cinnamon
- – 1 teaspoon ground ginger
- – 2 teaspoons ground nutmeg
- – 1/2 teaspoon ground cloves
- – 1 teaspoon baking powder
- – 1 teaspoon baking soda
- – 1 teaspoon salt 1/2 teaspoon if using Morton
- – 1 3/4 cups granulated sugar
- – 1 cup vegetable oil
- – 4 large eggs
- – 2 teaspoons vanilla extract
**Icing:**
- – 1 cup powdered sugar
- – 1/2 cup lightly packed dark brown sugar
- – 1/4 cup maple syrup
- – 1/2 cup heavy whipping cream
- – 1/4 cup 1/2 stick salted butter
- – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
- – 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F.
- Grease a 12-cup bundt pan with cooking spray or butter.
- In a medium bowl, sift together the flour, spices, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, and pumpkin puree until smooth.
- Add the vanilla extract and eggs, one at a time, beating after each addition.
- Gradually add the flour mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the greased bundt pan and bake for 55 minutes to 1 hour 5 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If the cake sticks, gently run a knife along the edges to loosen it.
**For the Icing:**
- In a medium saucepan, combine the brown sugar, heavy cream, maple syrup, salt, and butter. Heat over medium-low, stirring until the butter melts and the sugar dissolves.
- Increase the heat to medium-high and bring the mixture to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla bean paste.
- In a separate bowl, add the powdered sugar. Pour the warm mixture over the powdered sugar and whisk together with a hand mixer or stand mixer for about 2 minutes, until the icing lightens in color.
- Let the icing cool until it thickens, about 20 minutes.
- Spoon the icing over the cooled cake, letting it drip down the sides. Enjoy!