Dessertsbiggerbolderbaking4.9
Pumpkin Bundt Cake with Brown Sugar Glaze
My Pumpkin Bundt Cake recipe has everything I want in a fall dessert: it's moist and full of warm spices and, of course, pumpkin.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- saucepan
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and butter and flour a 12-cup (2.8 liter) Bundt pan. Set aside.
2
Combine the brown sugar, butter and oil in a medium mixing bowl or in the bowl of a stand mixer and beat until light and fluffy.
3
Add the eggs and beat well, followed by the pumpkin puree and sour cream. Mix until fully combined.
large eggs (, at room temperature)2(15 oz/425 g) pumpkin puree1 can(15 oz/426 g) all-purpose flour3 cups(3 oz/85 g) butter6 tablespoons
4
In a separate medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, and then fold into the wet ingredients until evenly mixed.
(15 oz/425 g) pumpkin puree1 can(15 oz/426 g) all-purpose flour3 cupspumpkin pie spice2 teaspoons(3 oz/85 g) butter6 tablespoonsbaking powder2 teaspoonsbaking soda1 teaspoonsalt1 teaspoon
5
Pour the batter into the prepared baking pan and bake for about an hour, until a wooden skewer inserted into the cake comes out clean.
6
Let cool in the pan for ⏱️ 10 minutes before inverting onto a wire rack to cool completely.
7
Once the cake has cooled, make the glaze: in a small saucepan over medium-low heat combine the butter, brown sugar, cream and vanilla and cook until the sugar is dissolved and no longer feels gritty to the touch.
8
Let the glaze cool until thickened but still pourable. Drizzle over the cake and let set before serving. Store in an airtight container at room temperature for up to 3 days.
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