Pumpkin Gingerbread Bundt with a Maple Glaze
Makes One (10-Cup) Bundt
Cake:
3 cups all-purpose flour
2 tsp baking powder
2 Tbsp ground ginger
2 Tbsp cinnamon
½ tsp ground clove
½ tsp ground allspice
¼ tsp freshly grated nutmeg
1 tsp kosher salt (or my new favorite is fine sea salt)
8 ounces unsalted butter (2 sticks), room temperature
1 ½ cups dark brown sugar
¼ cup molasses
3 large eggs, room temperature
2 tsp vanilla paste
1 cup pumpkin puree (please roast your own!)
½ cup full-fat sour cream
Glaze:
4 Tbsp unsalted butter
3 Tbsp maple syrup
1 Tbsp heavy cream
6 Tbsp confectionary’s sugar
Dash of salt
1) Preheat the oven to 325 degrees.
2) Prep the bundt pan by brushing the interior with 2 Tbsp of melted butter and dusting with all-purpose flour. Or, spray with “baking spray with flour.”
3) In a medium bowl, whisk together the flour, baking powder, spices and salt.
4) In a small bowl, stir together the sour cream, pumpkin and vanilla.
5) In a standing mixer, cream together the butter, brown sugar and molasses on medium high speed until fluffy. Lower the speed, and add the eggs, one at a time. Then, in this order, add: 1/3 the dry mix, ½ the sour cream/pumpkin, 1/3 dry mix, remaining sour cream/pumpkin, and finally the remaining dry mix.
6) Spoon the batter into the prepared pan and bake for roughly 55-60 minutes, testing for doneness with a wooden skewer.
7) Remove the cake from the oven, let sit for 15 minutes, then invert the cake onto a wire rack to cool completely.
8) For the glaze, in a small pan, heat the butter, maple syrup and heavy cream on medium, stirring often, until the butter is fully melted and incorporated. Remove from heat and whisk in the confectionary’s sugar and salt. Let the glaze cool for 15 minutes and then pour over the cooled cake before serving.
