I’m not a big fan of pumpkin pie so this year I decided to try a pumpkin bundt cake recipe from the NY Times and Ohhh M Geeee is it good. Scroll down for the recipe.

Pumpkin Bundt Cake with Maple Frosting

Bundt Ingredients

3 cups All-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 ¼ teaspoons kosher salt

2 teaspoons ground cinnamon

1 ½ teaspoons ground cardamom

¼ teaspoon ground allspice

¼ teaspoon ground black pepper

2 cups light brown sugar, packed

½ cup unsalted butter, softened

½ cup extra-virgin olive oil

2 large eggs, room temp.

1 (15-ounce) can pumpkin purée

½ cup sour cream

Glaze Ingredients

2 tablespoons unsalted butter

1 cup confectioners’ sugar, sifted

¼ cup maple syrup

1 tsp water

Pinch of salt

Directions

1. Heat oven to 350 degrees. Butter and flour a large 12-cup capacity bundt pan.

2. In a medium bowl, whisk 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. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55-60 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 burnt in a moment.

8. Transfer butter from the pan to a heat-safe bowl, and let 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 extra drops of water.

9. Transfer the cake to a serving platter and pour the glaze evenly over the top. Let the glaze set for a few minutes before slicing.

Recipe adapted from NY Times.