This cake is tender on the inside with a light crisp on the outside and full of spiced pumpkin flavor. Give it a try to go with tea, coffee or to have at your next fall brunch!
Prep Time: 20 minutes
Cook Time: 50 minutes plus 1 hour for cooling
Total Time: 2 hours 10 minutes
Yield: 1 10-inch / 12 cup Bundt cake
Ingredients
2 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup (1 stick) unsalted butter, melted
1/2 cup whole milk
3 large eggs, room temperature
1 tablespoon extra virgin olive oil
1 cup brown sugar, lightly packed
3/4 cup granulated sugar
1 15-oz. can of pumpkin puree (I like to use Libby’s, make sure it’s puree not pie filling!)
2 teaspoons pure vanilla extract
For the maple icing (optional):
1 cup powdered sugar
1 tablespoon pure maple syrup
Splash of pure vanilla extract
Splash of water (as needed, to thin out the icing)
Pinch of salt
Instructions
Pre-heat oven to 350 °F and prep a Bundt cake pan by lightly coating with butter or cooking spray.
In a medium sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, allspice) and set aside.
In a large mixing bowl, whisk together the melted butter and sugars until fully combined and then whisk in the eggs, one at a time. Add the milk, vanilla, olive oil, and pumpkin puree and whisk until the batter is smooth.
Add the dry ingredients to the mixture, and whisk until the batter is smooth. Pour the batter into the prepared Bundt pan, making sure it’s evenly distributed, smoothing the top with a knife or spatula.
Bake at 350 °F for 50-60 minutes or until a toothpick comes out clean. I check mine at 50 minutes and if it looks deep golden brown and is set, (doesn’t jiggle if you move the pan) then you know it’s ready. Let cool for at least an hour before frosting or serving.
While the cake is cooling, if you’re adding the glaze, prepare it by simply adding the powdered sugar, maple syrup, vanilla and salt to a small mixing bowl and whisk well until there are no more lumps of sugar. I like to make sure it’s thick enough so it sets up well on the cake and runs slightly over the sides to create the drip effect but doesn’t completely run off the cake. You can adjust this by either adding more powdered sugar if it’s too runny or adding a tiny bit of water if it’s too thick.
Once the cake has cooled, use your whisk or a spoon to evenly drizzle a layer of glaze over the top, let it set for a minute or two, then enjoy!
Tips & Tricks
The olive oil is optional but I highly recommend it! You can’t taste it, but it adds a nice depth of flavor to compliment the pumpkin and spices.
Another topping idea instead of the maple glaze would be a drizzle of caramel sauce and some chopped pecans - feel free to experiment with the toppings, or have it plain. The cake is very versatile!
You could also use this recipe in mini Bundt pans if you’d like individual cakes, just make sure you bake for at least half the time to account for the smaller size so they don’t dry out.
Nutrition Facts (per 1 slice serving)
Estimates. Will vary based on ingredients and serving size
Calories: ~375 kcal
Protein: ~4.6 g
Total Fat: ~10.8 g
Carbohydrates: ~67 g