Best 2 Pumpkin Spice Cake With Maple Glaze Recipes
Indulge in the warm and inviting flavors of fall with our delectable pumpkin spice cake, perfectly complemented by a luscious maple glaze. This delightful cake is a symphony of autumnal spices, featuring cinnamon, nutmeg, ginger, and cloves, all harmoniously blended with the natural sweetness of pumpkin puree. Each bite is a celebration of the season, as the moist and tender crumb melts in your mouth, leaving a trail of cozy and comforting flavors. The maple glaze adds an extra layer of richness and depth, with its smooth and velvety texture and the irresistible taste of pure maple syrup. This culinary masterpiece is not only a treat for the taste buds but also a feast for the eyes, with its golden brown crust and delicate crumb that begs to be savored. Whether you're hosting a festive gathering or simply craving a taste of autumn, this pumpkin spice cake with maple glaze is sure to warm your heart and soul.
In addition to the classic pumpkin spice cake recipe, this article also includes variations to cater to different dietary needs and preferences. For those who prefer a gluten-free option, there's a recipe for a moist and fluffy gluten-free pumpkin spice cake that promises the same delicious flavors without compromising on texture. And for those with a sweet tooth, the maple glaze can be easily transformed into a decadent cream cheese frosting, adding a creamy and tangy twist to the cake. Whether you're a seasoned baker or just starting your culinary journey, this article has something for everyone, ensuring that you can enjoy the magic of pumpkin spice cake with maple glaze in all its glory.
PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE
Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams
PUMPKIN SPICE CAKE WITH MAPLE GLAZE
Serve up some fun with this delicious cake that's yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. -Barbara Elliott, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.
Nutrition Facts : Calories 436 calories, Fat 18g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 308mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Prepare your ingredients in advance: Before starting, measure and gather all the necessary ingredients so that you can focus on the cooking process without interruptions.
- Use fresh and high-quality ingredients: The quality of your ingredients will significantly impact the final outcome of the pumpkin spice cake. Fresh pumpkin puree, aromatic spices, and real maple syrup will elevate the flavor of the cake.
- Cream the butter and sugar properly: This step is crucial for achieving a light and fluffy cake. Ensure that you cream the butter and sugar together until they are pale and fluffy. This will incorporate air into the mixture, resulting in a tender and moist cake.
- Fold the dry ingredients gently: When adding the dry ingredients to the wet mixture, use a spatula and gently fold them in until just combined. Overmixing can result in a tough and dense cake.
- Pay attention to the baking time: Every oven is different, so it's important to keep an eye on the cake as it bakes. Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done.
Conclusion:
Indulge in the heartwarming flavors of fall with this delectable pumpkin spice cake topped with a luscious maple glaze. By following these tips and the detailed recipe provided, you can create a moist, flavorful, and perfectly spiced cake that will be a hit at any gathering. The combination of pumpkin puree, aromatic spices, and the richness of maple syrup makes this cake a true autumn delight. Whether you're celebrating the changing seasons or simply craving a cozy and comforting treat, this pumpkin spice cake with maple glaze is sure to satisfy your taste buds and warm your heart.
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