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A pumpkin maple bundt cake with a slice cut out, both pieces glazed, resting on white plates on a marble countertop.

Pumpkin Maple Bundt Cake

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  • Author: Christina
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 servings 1x

Description

Experience a moist, tender bundt cake with a velvet crumb and pronounced pumpkin and maple flavours. Topped with a creamy maple cream cheese glaze, this cake offers depth and a satisfying texture.

Ingredients

Units Scale

CAKE

  • 2 1/2 cups (300g) all purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground allspice
  • 1/2 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (220g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240g) pumpkin puree
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60ml) maple syrup
  • 3/4 cup (180ml) buttermilk

MAPLE CREAM CHEESE GLAZE

  • 4 oz (113g) full-fat cream cheese, softened
  • 1 cup (125g) powdered sugar
  • 3 tbsp (45ml) maple syrup
  • 1–2 tbsp (15-30ml) milk, as needed for consistency
  • 1/2 tsp (1g) ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan to prevent sticking.
  2. In a small, dry pan over medium-low heat, gently toast the ground cinnamon and allspice for about 1 minute, stirring constantly, until fragrant. Remove from heat immediately.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, toasted cinnamon, toasted allspice, and salt. Set aside.
  4. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add the pumpkin puree, eggs, egg yolk, and vanilla extract to the butter mixture. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
  6. Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined and no flour is visible. Do not overmix.
  7. Pour in the maple syrup and buttermilk, mixing on low speed until just combined.
  8. Gently mix in the remaining dry ingredients until just combined. Avoid overmixing the batter.
  9. Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
  10. Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
  11. While the cake cools, prepare the glaze: In a small bowl, beat the softened cream cheese until smooth. Add half of the powdered sugar and mix until combined.
  12. Mix in the remaining powdered sugar, maple syrup, and cinnamon. Add 1 tablespoon of milk and mix, checking the consistency. Add more milk, 1 teaspoon at a time, until the glaze is pourable.
  13. Once the cake has cooled completely, drizzle the glaze generously over the top, letting it drip down the sides.

Notes

I find that using room temperature butter, eggs, egg yolk, and buttermilk makes a real difference. They combine much more smoothly, which helps with the cake’s texture and rise.

Bundt pans need careful preparation. I always make sure to grease and flour mine thoroughly. A baking spray with flour works well, or I use softened butter and then dust with flour, tapping out any excess.

This cake stays fresh at room temperature for up to 3 days, or in the fridge for up to 5 days. I cover it loosely to help it retain moisture.

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Category: Cake
  • Method: Baking

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Find it online: https://theflournook.com/2024/11/12/pumpkin-maple-bundt-cake/