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Moist Pumpkin Bundt Cake with Maple Glaze

moist pumpkin bundt cake with maple glaze - featured image
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A deeply comforting, moist pumpkin bundt cake with a rich maple glaze, made with simple pantry ingredients and perfect for fall gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 100% pure pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 cup confectioners’ sugar, sifted
  • 2–3 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream
  • A tiny pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with baking spray or butter and flour.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, beat eggs, granulated sugar, brown sugar, and vegetable oil until well combined. Add vanilla extract and mix.
  4. Stir in pumpkin puree until the batter is smooth and orange.
  5. Gradually add dry ingredients to wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared bundt pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  8. Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely.
  9. While cake cools, whisk together confectioners’ sugar, maple syrup, heavy cream, and a pinch of salt until smooth and pourable.
  10. Drizzle glaze over completely cooled cake and let set for 15 minutes before slicing.

Notes

Ensure ingredients are at room temperature for better emulsification. Do not overmix the batter to avoid a dense cake. Grease the bundt pan thoroughly to prevent sticking. The cake tastes better the next day as flavors meld. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and almond milk.

Nutrition

Keywords: pumpkin cake, bundt cake, maple glaze, fall baking, autumn dessert, pumpkin pie spice, homemade cake, comfort food

Find it online: https://sagestirs.com/moist-pumpkin-bundt-cake-with-maple-glaze-easy-homemade-recipe/