6tbspmaple syrupadd one at a time until desired consistency is reached.
Instructions
For the Cake
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 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 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.
For the Candied Nuts
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.
For the Glaze
Sift the confectioner's sugar.
Whisk in the maple syrup one tablespoon at a time until the desired consistency is reached.
Video
Notes
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.