Pumpkin Bundt Cake

 

PUMPKIN BUNDT CAKE                  Nancy Finley

 

 

Ingredients

Pumpkin Cake:

• Baking spray with flour
• 3 cups all-purpose flour
• 2 tsp. ground cinnamon
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. ground nutmeg
• 1 tsp. ground allspice 
• 3/4 tsp. kosher salt
• 1/2 tsp. baking powder
• 1 cup vegetable oil
• 2 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 tsp. vanilla extract
• 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)

Maple Glaze:

• 3 Tbsp. unsalted butter
• 1/3 cup pure maple syrup
• 1/4 tsp. ground cinnamon
• 1/8 tsp. kosher salt
• 1 cup powdered sugar, sifted
• 1 tsp. vanilla extract
• Chopped walnuts, for garnish (optional)

Directions

• 
  3 Tbsp. unsalted butter
• 1/3 cup pure maple syrup
• 1/4 tsp. ground cinnamon
• 1/8 tsp. kosher salt
• 1 cup powdered sugar, sifted
• 1 tsp. vanilla extract
• Chopped walnuts, for garnish (optional)

Directions

1. Prepare oven and Bundt pan:

2.    Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with baking spray with flour. Assemble your ingredients.

 

3. Whisk together dry ingredients:

4.    Sift the flour into a large bowl. Add cinnamon, baking soda, nutmeg, allspice, salt, and baking powder to the bowl and whisk to combine.

5. Finish batter:

6.    Beginning and ending with the dry ingredients, alternate adding the dry ingredients and pumpkin puree to the batter, mixing on low speed after each addition just until the ingredients are incorporated. Be careful not to overmix. 

 

7.Bake the cake:

Pour the batter into the prepared pan and smooth into an even layer. Firmly tap the pan on the countertop a few times to release any air bubbles. Bake 55 to 60 minutes, until a cake tester or wooden skewer inserted in the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

 

1. Mix cake batter:

In a separate large bowl, beat the vegetable oil and sugar together until fully combined. Beat in the eggs, one at a time, making sure that each is fully incorporated before adding the next. Mix in the vanilla.

2. Finish batter:

Beginning and ending with the dry ingredients, alternate adding the dry ingredients and pumpkin puree to the batter, mixing on low speed after each addition just until the ingredients are incorporated. Be careful not to overmix. 

 

3. Bake the cake:

Pour the batter into the prepared pan and smooth into an even layer. Firmly tap the pan on the countertop a few times to release any air bubbles.

4.    Bake 55 to 60 minutes, until a cake tester or wooden skewer inserted in the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

5.    Prepare the Maple Glaze

6.    Place the butter, maple syrup, ground cinnamon and kosher salt in a medium saucepan set over medium-low heat, stirring occasionally until the butter is melted. Remove the pan from the heat and whisk in the powdered sugar and vanilla. Allow to cool for 2 to 4 minutes, until slightly thickened.

7.    Spoon the warm glaze over the cooled cake. If the glaze starts to set in the pan before drizzling over the cake, simply place the pan back on the heat for a few seconds and whisk until smooth). Garnish with chopped walnuts, if desired.