Pumpkin Spice Cake With Maple Glaze Recipes

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE

Steps:

• Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
• Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
• Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
• Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

PUMPKIN SPICE CAKE WITH MAPLE GLAZE

Steps:

• Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.

PUMPKIN SPICE BUNDT CAKE WITH MAPLE SYRUP GLAZE

Steps:

• Preheat the oven to 350 degrees.
• Grease a bundt pan very well.
• Put the cake mix and the flour into the large bowl of a mixer. This recipe can also be hand mixed.
• Mix the cake mix and flour to combine.
• Add the rest of the cake ingredients and combine on medium speed until the ingredients are incorporated. Do not overmix.
• Pour the batter evenly into a prepared bundt pan.
• Bake in the center of the oven for 35-40 minutes. The cake is done when it is just golden brown and a test toothpick comes out of the cake clean. Watch the cake closely. It overcooks easily.
• Take the cake out of the oven and cool completely on a wire rack.
• When the cake is cooled, place a large plate over the cake and invert. The cake should fall away from the pan onto the plate.
• Glaze with Maple Syrup or dust with confectioner's sugar.
• Sift confectioner's sugar into a bowl.
• Add butter and maple syrup into the sugar.
• Mix vigorously until completely incorporated.
• Drizzle over cooled cake.
• Enjoy!