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A moist, dense pumpkin bundt cake infused with cozy fall spices and topped with a rich, nutty brown-butter maple glaze. Perfect for make-ahead fall gatherings and holiday dinners.

Ingredients

Scale
  • 3 cups (384 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper
  • 2 cups (440 grams) light brown sugar, packed
  • 1/2 cup (114 grams) unsalted butter, soft but cool
  • 1/2 cup extra-virgin olive oil
  • 2 large eggs, at room temperature
  • 1 (15-ounce/425 grams) can pumpkin purée
  • 1/2 cup sour cream, at room temperature
  • 2 tablespoons unsalted butter (for glaze)
  • 1 cup (102 grams) confectioners’ sugar (preferably organic), sifted (for glaze)
  • 1/4 cup maple syrup (for glaze)
  • Pinch of salt (for glaze)
  • 1 to 2 tablespoons lightly toasted pepitas (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and grease and flour a 12-cup bundt pan, tapping out excess flour.
  2. Bring eggs and sour cream to room temperature.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, kosher salt, cinnamon, cardamom, allspice, and black pepper until blended.
  4. In a stand mixer bowl fitted with paddle attachment, beat brown sugar, unsalted butter, and extra-virgin olive oil on medium-high until light and fluffy, about 3 minutes.
  5. Add eggs one at a time, mixing about 20 seconds between each addition.
  6. Add pumpkin purée and sour cream; mix until just combined, scraping sides and bottom of bowl as needed.
  7. Remove bowl from mixer and gently fold in dry ingredients with rubber spatula, avoiding overmixing.
  8. Pour batter into prepared bundt pan, smooth top, and firmly tap pan on counter a few times to release large air bubbles.
  9. Bake for 55 to 65 minutes, starting to test at 55 minutes; cake is done when top is golden and springs back when pressed, and a tester inserted in center comes out clean or with a few moist crumbs.
  10. Cool cake in pan on wire rack for 20 minutes, run a knife around edges to loosen, then invert onto rack to cool completely before glazing.
  11. Make glaze: In small saucepan over medium heat, melt butter and cook, stirring frequently, until it browns and becomes fragrant and deep golden. Transfer browned butter and bits to heatproof bowl to cool slightly.
  12. Whisk browned butter with sifted confectioners’ sugar, maple syrup, and pinch of salt until smooth. Adjust thickness as needed with more sugar or a few drops of water until glaze is thick but pourable.
  13. Place fully cooled cake on serving plate, drizzle glaze evenly over top, sprinkle with toasted pepitas if desired, and let glaze set a few minutes before slicing.

Notes

Use room-temperature eggs and sour cream for better batter and crumb texture., Do not overmix batter to keep cake tender., Thoroughly butter and flour the bundt pan to prevent sticking., Start testing cake doneness at 55 minutes., Brown the butter carefully for the glaze to achieve a nutty rich flavor; avoid burning., Glaze consistency is important: thick but pourable yields the best coating., Cool cake completely before glazing to ensure glaze sets properly., You can substitute sour cream with full-fat Greek yogurt., The cake freezes well unglazed for up to 3 months; glaze after thawing., The glaze can be replaced with a cream-cheese glaze as a variation., Spice mix can be altered by skipping cardamom or adding ginger or cloves., Optional additions include toasted walnuts or pecans for texture., You can bake in two 9×5-inch loaf pans (45–55 minutes) or mini bundt pans (check at 20–25 minutes) with adjusted baking times.

Nutrition

Find it online: https://gingerbaking.com/pumpkin-bundt-cake-with-maple-brown-butter-glaze-recipe-5%e2%98%85/