Description
This extra moist Pumpkin Bundt Cake topped with a sweet maple glaze and toasted pecans is perfect for the holiday season. Made with real pumpkin puree and warm spices like cinnamon, nutmeg, ginger, and cloves, this homemade dessert is an easy crowd-pleaser that combines classic fall flavors into a soft, tender pound cake.
Ingredients
Cake Ingredients
- 3 cups (360 grams) all-purpose flour, spooned and leveled
- 2 tablespoons all-purpose flour (for dusting the pan)
- 1 tablespoon pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups (300 grams) granulated sugar
- ½ cup (100 grams) light brown sugar, packed
- 1 cup pumpkin puree
- ½ cup sour cream, room temperature
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk, room temperature
Maple Glaze
- ¾ cup powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- ¼ teaspoon salt
- Chopped pecans (optional garnish)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with shortening or butter, then dust it with 2 tablespoons of flour to prevent sticking. Set the pan aside while you prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together 3 cups flour, 1 tablespoon pumpkin pie spice, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. This ensures the spices and leavening agents are evenly distributed.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream 1 cup softened unsalted butter with 1½ cups granulated sugar and ½ cup light brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Pumpkin and Sour Cream: Mix in 1 cup pumpkin puree and ½ cup room temperature sour cream to the creamed butter and sugar until fully combined, creating a moist base for the cake.
- Incorporate Eggs and Vanilla: Add 3 large eggs one at a time, beating well after each addition. Mix the 2 teaspoons vanilla extract with the last egg before adding it to ensure even flavor distribution. Avoid overmixing.
- Combine Dry Ingredients and Milk: Alternate adding the dry ingredient mixture and ½ cup whole milk into the wet batter, starting and ending with the dry ingredients. Mix gently until just combined to keep the batter tender and avoid overworking the gluten.
- Fill and Bake: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for 50-55 minutes or until a thin knife inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Remove the cake from the oven and let it rest in the pan for 15 minutes. Then carefully invert it onto a cooling rack and allow it to cool completely before glazing to prevent melting or sliding.
- Prepare Maple Glaze: In a small bowl, whisk together ¾ cup powdered sugar, 1 tablespoon maple syrup, 1 tablespoon milk, and ¼ teaspoon salt until the glaze is thick and smooth.
- Glaze and Garnish: Spoon the maple glaze evenly over the cooled cake. Optionally, sprinkle chopped pecans on top for texture and extra flavor. Serve the cake at room temperature for the best experience.
Notes
- Use room temperature ingredients (eggs, sour cream, milk, butter) for better batter emulsion and texture.
- Do not overmix once the dry ingredients are added to avoid a tough cake.
- Allow the cake to cool completely before glazing to ensure the glaze sets properly.
- Toasting pecans before garnishing enhances their flavor and adds crunch.
- The pumpkin pie spice blend typically contains cinnamon, nutmeg, ginger, and cloves but can be adjusted to taste.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Serve with a cup of coffee or tea for a perfect fall treat.
