Thanksgiving is almost here. Everyone is busy in last minute preparation for the big day. Tackling the turkey, planning for the dessert, chilling the drinks and all the knick knacks that come along while hosting a party. The stores are now overflowing with pumpkin pies, breads, cakes, and all sorts of desserts one can think of.
I on my part have planned a small lunch menu for tomorrow before we hit the stores for the deals at night. Nothing extravagant as we are not expecting any guests but something special for sure. This cake however I baked couple of days back for our friends.
This bundt cake is a delicious blend of pumpkin spices with the maple cream cheese glaze. The cake is moist and flavorful from the pumpkin spice. I loved the texture and the deep, warm taste from the brown sugar and the maple syrup. This is a great cake to bake for any fall or winter party.
To make the pumpkin spice combine 2 teaspoons ground cinnamon,1/2 teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon all spice powder and ¼ teaspoon ground clove. Mix well and use as needed.
Pumpkin Spiced Bundt Cake with Maple Cream Cheese Frosting
By November 25, 2015Published:
- Yield: 6-8 Servings
- Prep: 15 mins
- Cook: 35-40 mins
- Ready In: 50 mins
This bundt cake is a delicious blend of pumpkin spices with the maple cream cheese glaze. The cakes is moist and flavorful from the pumpkin spice
- 2 cups all purpose flour For the Cake
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin spice see tips
- 3/4 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs at room temperature
- 1/2 can pumpkin puree
- 1 teapoon vanilla extract
- 4 tablespoons unsalted butter softened (For the glaze)
- 4 tablespoons maple syrup
- 1/2 cup powdered sugar
- 3/4 package cream cheese
- 8-10 whole pecans optional for garnish
- Pre-heat the oven to 350F and grease a 6 cup Bundt pan.
- In a medium bowl combine flour,salt,pumpkin spice, baking powder and baking soda. Set aside.
- In a large bowl with a whisk or an electric beater, cream the butter and the sugars until light and fluffy. Add the eggs one at a time and beat well after each addition. Beat in the pumpkin and vanilla extract. With a spatula, fold in the dry ingredients until everything is well incorporated.
- Pour the batter into the prepared pan and bake for 30-40 minutes or until a tooth pick inserted in the center comes out clean. Transfer the pan onto a cooling rack for 10 minutes and then invert onto a plate and cool completely.
- While the cake is cooling, prepare the maple cream cheese glaze. In a medium bowl cream the butter and the cream cheese until light and fluffy. Add the maple syrup and powdered sugar and beat well.
- When the cake is cool drizzle the maple cream cheese glaze over the cake and garnish with Pecans.
- Enjoy after dinner or anytime as a dessert.