Pumpkin Spice Bundt Cake with Maple Glaze

0 from 0 votes

Pumpkin Spice Bundt Cake with Maple Glaze

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!!

Prep Time20 mins

Cook Time55 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American

Keyword: bundt cake, fall, pumpkin spice, streusel

Servings: people

Calories: 436kcal

Author: Lauren

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.

Notes

Did you make this recipe?

Be sure to tag @vintage_confections on Instagram!!

Nutrition