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Pumpkin Bundt Cake with Maple Praline Glaze

Perfectly spiced pumpkin bundt cake with a maple praline glaze topped with toasted pecans.
0 from 0 votes
Prep Time 15 mins
Cook Time 50 mins
Servings 12 servings

Ingredients
  

Pumpkin Bundt Cake

  • 3 cups (370g) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon cinnamon
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 cup (230g) unsalted butter, room temperature
  • 1 cup (200g) brown sugar
  • 3/4 cup (150g) granulated sugar
  • 5 large eggs, room temperature
  • 1 can (425g) pumpkin purée
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (170g) sour cream, room temperature

Maple Praline Glaze

  • 3 tablespoons unsalted butter
  • 1/4 cup (78g) real maple syrup
  • 1 cup (114g) confectioners sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon maple extract, optional
  • 1/3 cup (50g) pecans, chopped and toasted

Instructions
 

  • Heat the oven to 350F. Grease and flour a 12-cup bundt pan.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside
  • In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the butter, brown sugar and granulated sugar until light and fluffy.
  • Add the eggs one at a time beating well after each addition, stopping to scrape the bowl after each addition.
  • Add in the pumpkin purée and the vanilla extract.
  • Beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture, stopping to scrape the bowl halfway through.
  • Remove the bowl from the mixer, and give the batter one final stir to make sure all the ingredients are well incorporated.
  • Spoon the batter into the pan and spread the batter out evenly.
  • Bake for 50-60 minutes until a skewer comes out with a few dry crumbs.
  • Cool the cake in the pan for 10 minutes. Invert the cake onto a cooling rack to cool completely.
  • In a medium saucepan combine the butter and maple syrup. Whisk until melted.
  • Whisk in the sifted confectioners sugar, followed by the vanilla extract and maple extract, if using. Whisk until smooth and thickened slightly.
  • Drizzle the cake with the glaze. Sprinkle the cake with the pecans while the glaze is still wet.
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