Go Back
–+ servings
Print

Pumpkin Bundt Cake with Salted Maple Glaze

Servings 10

Ingredients

  • 1 cup butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 5 eggs
  • 1 TBS vanilla
  • 1 15.5 oz can pumpkin puree
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cardamom
  • 1/2 cup sour cream
  • 3 TBS milk
  • 1/3 cup confectioner's sugar
  • 1 tsp salt
  • 1 TBS pure maple syrup

Instructions

  • Preheat oven to 325
  • Butter and flour a 10 cup bundt pan
  • In a medium bowl whisk together the flour, baking powder, cardamom and 1 tsp salt. Set aside.
  • Whisk the the sour cream and pumpkin puree. Set aside.
  • In a stand mixer with the paddle attached add the butter and the sugars and beat on medium speed until well combined, about 2 to 3 minutes.
  • Add the eggs and vanilla and mix on medium low until it comes together. It will look curdled so don't worry.
  • Have the mixer on low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions. Scrape the bowl as needed.
  • Spoon the batter into the prepared bundt pan - gently tap it a couple of times to allow the batter to settle and to release the air bubbles.
  • Bake in the preheated oven for 50 - 55 minutes until a tester comes out clean.
  • Cool on a wire rack for 15 minutes, then unmold to cool completely.
  • While the cake is cooling make the glaze: mix the maple syrup, salt and confectioner's sugar until smooth. Drizzle over the cooled cake. Dust with luster dust or edible glitter if desired.