Pumpkin Bundt Cake With Maple Glaze Recipe
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk
- 1 cup powdered sugar (for glaze)
- 3 tablespoons pure maple syrup (for glaze)
- 1–2 tablespoons milk or heavy cream (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or non-stick cooking spray, ensuring you get into all the crevices. Dust lightly with flour and tap out the excess to prevent the cake from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Setting these aside ensures the leavening agents and spices are evenly distributed throughout the batter.
- In a large bowl or using a stand mixer, cream the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy. This process usually takes about 3 to 5 minutes and incorporates air into the batter for a better rise.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the entire can of pumpkin puree. Don’t worry if the mixture looks slightly curdled at this stage; it will smooth out once the flour is added.
- Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix, which can make the cake tough.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar, maple syrup, and enough milk to reach a thick yet pourable consistency. Once the cake is completely cool, drizzle the maple glaze over the top, letting it run down the sides naturally.