Bring on the fall flavors with this Pumpkin Spice Bundt Cake with Maple Glaze!! Filled with warming spices, a cinnamon pecan streusel, and topped with the most decadent maple glaze, this cozy bundt is sure to become your new fall classic!!
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It’s fall which only means one thing. We are knee deep in all things pumpkin and spice. Personally I wouldn’t have it any other way. Fall baking is where I shine. I live for the spice and decadence that fall desserts bring. This pumpkin spice bundt cake with the most delicious maple glaze is the ULTIMATE little indulgence we need this time of year. And I think I can say that after this year, we all can agree we could use a little extra indulgence.
Why Pumpkin Spice?
Pumpkin bundt cakes are nothing new. Silky smooth pumpkin puree and warming fall spices were made for each other. This pumpkin bundt goes the extra mile with the addition of a rich ripple of cinnamon pecan streusel and an extra indulgent maple glaze. Not only is this pumpkin spice bundt a fall dream come true, it is epically moist and perfectly spiced.
It is no secret that the magical flavor of pumpkin spice is the epitome of fall baking. But add Rodelle Pumpkin Spice Extract to the mix and you have the ultimate flavor explosion. Not only does it contain a splash of their signature pure vanilla extract (which I am totally obsessed with), cinnamon, nutmeg, cloves, ginger, and pumpkin seed oil are also combined resulting in a rich blend of pure fall decadence.
Using high quality ingredients in everything I bake is always at the utmost importance. Rodelle has always been my go to choice because of their commitment to quality. Not only are their products unmatched in flavor, but they are passionate about creating a line of ingredients to transport your culinary adventures to new heights. Rodelle has also created a vertically integrated supply chain in which they work directly with vanilla farmers in their quest to create quality ingredients you know and trust. It brings me great joy to work with a company who shares my passion in creating delectable fall recipes using quality ingredients like this one!!
How to achieve a moist, tender crumb
You guys know my love for bundt cakes. They are easy to make and the flavor options are endless. Just check out my Vanilla Buttermilk Pound Cake and Southern Lemon Pound Cake!! They are the ultimate comfort dessert. Plus they have that elegant natural beauty from whatever pan they are baked in. And this pumpkin spice bundt cake is no exception.
The most important component of a bundt cake is a moist and tender crumb. This cake has help from not only the pumpkin puree in the batter but also sour cream. The fat in sour cream helps contribute to the moistness and richness of a cake every time. I know a lot of recipes use oil or water but I feel the richness that butter and sour cream provide in this cake are unparalleled. Now when it comes to the pumpkin puree, I was lucky enough to find it stocked at my local grocery store. Farmer’s Market Pumpkin Puree by far has to be my favorite pumpkin puree. I have tried other brands and I feel like none of them have come close to the texture or flavor.
Trust me when I say that sour cream and pumpkin puree is the combo you need. It made this cake so moist that I was able to leave it out UNCOVERED and it did not dry out!! True story.
Also, it is important to add that whenever you are making a bundt cake, it is imperative not to over mix. My rule of thumb is after adding flour, mix until no streaks of flour are seen. I often taste test the batter to make sure the flour is incorporated. If you still have a slight flour taste, mix the batter for an additional 10 to 20 seconds. If you find that your ingredients aren’t fully mixed at the bottom of your bowl, I find it good practice to take a spatula and mix the the batter for about ten strokes.
How to make the best pumpkin spice bundt cake
Even though this cake is made using a stand mixer, it is super quick to whip up. Just follow these simple instructions:
- Preheat oven to 350 degrees
- Grease a 10 cup bundt pan with baking spray, set aside.
- In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork. Set aside.
- Sift together your dry ingredients, set aside. Now we can’t forget about the star of the show, the pumpkin spice. I wanted to complement the flavors of the pumpkin spice extract to ensure you get a mouthful of spice in every bite!! 1/4 of nutmeg, ginger, and clove are added to elevate the extract and make the flavors sing. To ensure the spices are evenly dispersed, they are sifted together with the flour.
- Mix together the butter and sugar, then the eggs one at a time.
- Stir in sour cream, pumpkin puree, and Rodelle Pumpkin Spice Extract.
- Gradually add flour mixture to butter mixture in three additions and mix until just combined.
- Pour half of the pumpkin spice batter into prepared pan. Sprinkle evenly with cinnamon pecan streusel. Spoon remaining batter evenly over streusel.
- Bake for 50 to 55 minutes until a cake tester inserted into center of cake mostly comes out clean. Mine was done in 55 minutes.
- Let the cake cool completely before topping with maple glaze.
Cinnamon Pecan Streusel
This cinnamon pecan streusel may be simple to make but it delivers a WOW factor in the flavor department. 1/2 cup of firmly packed light brown sugar, toasted pecans, and a teaspoon of ground cinnamon and boom, you’ve officially arrived in flavor town!! If you don’t have pecans, walnuts would make an excellent addition. This streusel is the happy little surprise in the middle of this cake
Maple Glaze
OK so recap: we’ve got a moist, delicious pumpkin bundt, addicting cinnamon pecan streusel, and last but not least the most indulgent maple glaze. When testing this cake, I first tried it with a rum glaze. But after tasting it, I felt that the rum took over the flavor of the cake significantly. I really wanted to showcase the rich flavors of the pumpkin and spice and felt that the rum was trying way to hard to run the show. The addition of the maple glaze however was a complete game changer. It wasn’t too sweet or too overpowering. It elevated the pumpkin and spice and added a richness that was just unparalleled. Literally could eat this glaze by the spoonful.
How to store Pumpkin Spice Bundt Cake with Maple Glaze
Well as I mentioned before, this cake literally stayed moist for hours uncovered on the kitchen counter. But to keep this cake super moist, it is best stored in an airtight container or wrapped in plastic wrap at room temperature for 7 days. Or if you prefer, you can wrap the cake tightly in plastic wrap and store in the freezer for up to three months. You can also prepare this cake a day in advanced and glaze when ready. If you can wait that long.
Its fall y’all!! The holidays are just around the corner. Let this cake give you the comfort you deserve. Sharing is as always optional, but I hope you do. This cake is too good not to share!!
Pumpkin Spice Bundt Cake with Maple Glaze
Equipment
- Bundt pan
- Stand Mixer
Ingredients
For the Cinnamon Pecan Streusel
- 1/2 cup light brown sugar firmly packed
- 1/2 cup chopped pecans toasted
- 1 teaspoon ground cinnamon
For the cake
- 1 cup unsalted butter (2 sticks) room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups sour cream
- 1 cup pumpkin puree
- 1 1/2 teaspoon Rodelle Pumpkin Spice Extract
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Maple Glaze
- 2 cups powdered sugar sifted
- 1/4 cup Grade A maple syrup
- 1 teaspoon pure vanilla extract
- 3-4 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Grease 12-cup bundt pan with baking spray with flour
- In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork until combined. Set aside.
- In a large bowl, sift together flour, baking soda, kosher salt, spices, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. About five minutes.
- Beat in eggs, one at a time, beating well after each addition.
- Stir in sour cream, pumpkin puree, and pumpkin spice extract.
- Gradually add flour mixture to butter mixture in three additions and mix until just combined. Do not overmix.
- Pour half of the pumpkin spice batter into prepared pan. Sprinkle evenly with brown sugar mixture. Spoon remaning batter evenly over streusel. Bake for 50 to 55 minutes or until a a cake tester inserted into center of cake mostly comes out clean.
- Allow cake to cool in pan for 10 mintues on wire rack. Invert and remove from pan. Let cake cool completely on a wire rack.
- While cake cools, make the maple glaze. In a medium size bowl, combine sifted powdered sugar, maple syrup, vanilla, and heavy whipping cream. Whisk until smooth and pour glaze over cooled cake.
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