Description
A moist, elegant pumpkin bundt cake infused with the floral aroma of cardamom and topped with a sweet maple glaze.
Ingredients
3 cups all-purpose flour
1.5 tsp baking powder
1 tsp baking soda
2 tsp ground cardamom (freshly ground preferred)
1 tsp ground cinnamon
0.5 tsp ground ginger
0.5 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
0.5 cup light brown sugar, packed
3 large eggs, room temperature
1 tsp vanilla extract
1.5 cups pumpkin puree (not pie filling)
0.5 cup sour cream
For the Glaze: 1 cup powdered sugar, 2 tbsp maple syrup, 1 tbsp milk
Instructions
Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-12 cup bundt pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, cinnamon, ginger, and salt.
Step 3: In a large mixing bowl, cream the butter and both sugars together until light and fluffy, about 3-4 minutes.
Step 4: Beat in the eggs one at a time, followed by the vanilla extract and pumpkin puree.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture.
Step 6: Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Step 7: Bake for 50-60 minutes, or until a tester inserted into the center comes out clean.
Step 8: Cool the cake in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Step 9: Once cool, whisk together the glaze ingredients and drizzle over the cake.
Notes
Ensure all ingredients are at room temperature for the best emulsion. Freshly ground cardamom is the secret to the best flavor.
- Prep Time: PT25M
- Cook Time: PT55M
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 34g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
