There’s something about a good bundt cake that’s so appealing. I wonder if it’s the promise of several pieces accompanying my morning coffee the next day that I enjoy so much… This little number has pumpkin purée, maple syrup and lots of spices. It’s topped off with a thick maple glaze and chopped candied nuts. I have been making tons of candied maple nuts this season; they add a lot of texture and flavor but most importantly they’re a perfect baker’s snack! I don’t know if it’s just me but all this holiday baking has meant that I’m eating chocolate chips and stray pieces of cake for lunch instead of some healthy protein or salad situation ? So at least the nuts are good for you right?
A moist bundt cake topped with a maple glaze and candies pecans and walnuts.
- 1 1/2cupspumpkin puree
- 2tspground ginger
- 1/2tspground nutmeg
- 1/2tspground cloves
- 1tspbaking soda
- 4tspbaking powder
- 4cupsall-purpose flour
- 2 1/2cupsdark brown sugarpacked
- 1cupunsalted butterroom temp
- 1/2cupsour cream
- 2cupspowdered sugar
- 6tbspmaple syrupadd one at a time until desired consistency is reached.
Preheat oven to 350F.
Butter and flour a large bundt pan.
Mix the buttermilk and sour cream in a glass and set aside.
Sift the dry ingredients (except the sugar) together and give a good whisk to mix well.
Cream the butter and sugar together in a stand mixer fitted with a paddle attachement for approximately 4 minutes on medium.
Add the eggs one at a time making sure each is incorporated well before adding the next.
Add the flour mixture mixture in three batches alternating with the milk mixture. Making sure you start and end with the flour mixture. Do not overmix, just beat until combined.
Mix in the pumpkin puree. Scrape down the sides of the bowl and make sure the pumpkin is well incorporated.
Pour batter into bundt pan. Bake at 350F for about 60 minutes or until the a skewer inserted in the center comes out clean.
Allow cake to rest in pan for about 20 minutes then invert onto a wire rack to cool.
Heat a pan on medium-high for about two minutes then add nuts.
Add maple syrup and mix nuts continuously. Cook for about 3 minutes
Spread out on a sheet of parchement paper and sprinkle with salt.
Chop when cooled.
Sift the confectioner's sugar.
Whisk in the maple syrup one tablespoon at a time until the desired consistency is reached.
Give the candied pecans and walnuts a good chop.
Whisk the dry ingredients; I’m in the habit of sifting them together too if for nothing else than to catch any possible lumps.
Allow teh bundt to rest in the pan for about 20 min.
Transfer to a wire rack and allow to cool fully.
I wanted a thicker glaze so there’s more confectioner’s sugar and less maple syrup. If you want a more runny glaze just add two or so more tablespoons of syrup.
Hope you enjoy!