A delightful fall treat that incorporates classic Southern bundt cake techniques with a delicious pumpkin spice blend!
For the cake:
- 3 cups (384 g) all-purpose flour, plus two tablespoons for dusting bundt pan
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup (230 g) butter, room temperature, plus more for greasing bundt pan
- 3 cups (600 g) sugar
- 6 eggs
- 1 tsp vanilla
- 425 g pumpkin puree, fresh or canned (not pumpkin pie filling)
For the Simple Syrup:
- 1/3 c granulated sugar
- 1/3 cup water
For the Maple Cinnamon Glaze:
- 1/3 c maple syrup
- 1 tsp butter, melted (optional)
- 1/4 tsp maple extract (optional)
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
- 3/4 c (90 g) confectioner’s sugar
- Set your oven to 325°F. It’s highly recommended to use an oven thermometer for baking, since ovens themselves are often inaccurate when it comes to temperature.
- Combine the flour, nutmeg, cinnamon, cloves, salt, baking powder, and baking soda in a medium bowl and set aside.
- Place room temperature butter into a large bowl (or the bowl of your stand mixer) and mix on medium speed until smooth.
- Reduce mixer speed to low and gradually add sugar in two separate batches.
- Mix on medium speed for 5-10 minutes, scraping the sides and bottom of the bowl every 1-2 minutes, until the butter/sugar mixture is light and fluffy. For more on how to properly cream butter and sugar (one of the most important steps!), click here.
- Add eggs, one at a time, scraping the sides and bottom of the bowl after the third egg and the last egg.
- With the mixer on low speed, gently add half of the flour mixture. Mix until almost combined, with a few streaks of flour remaining.
- With the mixer off, add all of the pumpkin puree at one time. Mix only until just combined.
- Add the rest of the flour, again mixing until almost combined. There should be just a few streaks of flour remaining. (See photo above.)
- Remove the mixer from the bowl and finish mixing the recipe by hand by scraping the sides and bottom with a silicone spatula and doing a final mix (about 10-15 turns).
- Prep your 10-cup bundt pan using the reserved, softened butter and flour.
- Put batter into the prepare pan and bake at 325°F for 55-75 minutes, or until a skewer comes out clean. Alternatively, you can check with an instant-read thermometer. The cake will be done when the internal temperature reaches 210°F to 215°F.
- After removing the cake from the oven, place on top of a cooling rack for ten minutes while you make the simple syrup.
For the Simple Syrup:
- Combine granulated sugar and water in a small saucepan.
- Heat on medium-high heat until mixture is boiling. Reduce to medium-low heat and simmer until the sugar is completely dissolved.
- Remove from heat and use a pastry brush to brush simple syrup on the whole cake. Allow to cool completely (3-5 hours).
For the Final Glaze:
- Combine maple syrup, maple extract, butter, confectioner’s sugar, salt, and cinnamon in a small bowl.
- Stir gently with a small whisk until smooth.
- Using a squeeze bottle or a spoon, pour the glaze over the inside and outside of the cake. Some of the glaze will spill over the sides.
- Allow the glaze to set up for 15-20 minutes and enjoy!
- This is a big, flavorful cake. You’ll need at least a 10-cup bundt pan to make sure that it doesn’t overspill. The combination of leavening and the air pockets from your creamed butter and sugar will make it overspill a smaller bundt pan.
- This can be halved and made into a pumpkin loaf as well! A 9″x5″ loaf pan is best for this one.
- Category: Dessert
- Cuisine: American