Pumpkin Bundt Cake With Maple Brown-Butter Glaze
Ingredients
- 3 c/384 grams all-purpose flour
- 2 tspbaking powder
- 1 tspbaking soda
- 1 ¼ tspkosher salt
- 2 tspground cinnamon
- 1 ½ tspground cardamom
- ¼ tspground allspice
- ¼ tspground black pepper
- 2 c/440 grams light brown sugar
packed
- ½ c/114 grams unsalted butter
soft but cool
- ½ cextra-virgin olive oil
- 2 largeeggs
at room temperature
- 1can/425 grams pumpkin purée
- ½ csour cream
- 2 tbspunsalted butter
- 1 c/102 grams confectioners’ sugar
sifted, preferably organic
- ¼ cmaple syrup
- salt
- 1 tbsplightly toasted pepitas
optional
Directions
- 1
Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
- 2
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- 4
Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- 5
Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
- 6
Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- 7
Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
- 8
Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners’ sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, add a few drops of water.
- 9
Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.
Pumpkin Bundt Cake With Maple Brown-Butter Glaze
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About this Recipe
Craving a showstopping dessert that captures the essence of fall? This Pumpkin Bundt Cake with Maple Brown-Butter Glaze delivers on every promise, offering a sophisticated yet comforting treat that's perfect for any autumn gathering.
What makes this recipe truly special is the thoughtful combination of a dense, moist cake, bursting with warm fall spices, and an incredibly rich, nutty brown-butter maple glaze. The cake’s exceptional texture is enhanced by pumpkin purée, extra-virgin olive oil, and sour cream, ensuring a tender crumb that stays delightful for days. Plus, it’s a make-ahead marvel, often tasting even better on the second day as the flavors meld beautifully.
Prepare for a sensory delight with every slice. You'll experience the earthy sweetness of pumpkin harmonizing with a generous medley of ground cinnamon, cardamom, allspice, and a hint of black pepper, all contributing to a complex, comforting flavor profile. The cake itself is substantial yet tender, providing a satisfying mouthfeel that’s perfectly complemented by the smooth, luxurious glaze. That glaze, with its deeply nutty brown butter and sweet maple syrup, creates an elegant, craveable finish that will have everyone asking for the recipe.
To elevate your glaze, consider using organic confectioners' sugar if you can find it; its raw sugar base and tapioca starch create an even richer taste and smoother texture. For an optional, delightful crunch and visual appeal, sprinkle a few lightly toasted pepitas over the glazed cake before serving. The rich flavor profile of this cake also means it can stand alone beautifully, but you could easily pair it with a simple dollop of unsweetened whipped cream for extra indulgence.
This classic Bundt cake is a natural centerpiece, making it ideal for special occasions like Halloween and Thanksgiving, or simply as an elegant dessert to celebrate the cozy fall season.