Introducing the pumpkin spice bundt. Tasting of sugar and spice and all things nice, this delicious seasonal treat features a more-ish maple syrup glaze. Traditionally a Thanksgiving recipe, whip up this dish when the situation calls for cake but you want to plate up something a little unexpected.
Prep time: 45 mins - 1hr
Cooking time: 90 mins
- 425gm pumpkin puree (1 large pumpkin or 2 butternut, see instructions below)
- ½ cup sour cream
- 400gm plain flour
- 2 tsp baking powder
- 1tsp ground cinnamon
- 1tsp ground allspice
- ½ tsp ground nutmeg
- 1tsp ground cardamon
- ½ tsp salt
- 450g light brown sugar
- 125gm butter, softened
- 2 large eggs
- ½ cup oil
- 1/4-1/3 cup maple syrup
- 15gm butter
- 1 cup icing sugar
- Pinch salt
- 1tsp vanilla extract
- Roughly chopped pecan nuts
- Preheat oven to 180. Halve and deseed the pumpkin. Cut it into 3cm-ish chunks. Put in a shallow baking dish. Roast for 30 mins or until soft and slightly golden on edges. Cool.
- Puree cooled pumpkin and push through a sieve. Measure out 425gm of puree. Reserve rest for another use. (You can use preprepared pumpkin puree, but not ‘pumpkin pie filling’ instead.)
- Use around 10gm of the butter to thoroughly oil the Bundt tin, then flour well.
- In one bowl, whisk all the dried ingredients together. In another bowl, stir to combine the cooled pumpkin puree and the sour cream.
- In a large bowl, cream the sugar, butter and oil until light and fluffy. Beat in the eggs, one at a time. Once combined, add the pumpkin/sour cream mixture in batches, mixing well until combined.
- Put the batter in the tin, tap it on the counter a few time to remove any air bubbles, then smooth the top.
- Bake for 55-65 minutes or until a skewer comes out clean. If the top is getting too browned before the middle is cooked, cover with a loose sheet of foil.
- Cool in the pan for around 30 minutes. The gently loosen the edges with a palette knife and turn the cake out onto a wire tray to cool.
- Once the cake is cooled, put it on your serving plate.
- To make the glaze, put the butter and ¼ cup of maple syrup in a small pan and stir until the butter is melted and the syrup combined. Remove from heat and whisk in the icing sugar, vanilla extract and salt until smooth.
- Drizzle the syrup over the cake and top with roughly chopped pecans.
If the glaze is too thick to drizzle, add maple syrup a tablespoon at a time until you have a thin, easily poured glaze.