Pumpkin Bundt Cake
Recipes Cakes Desserts Holidays Seasonal cooking
Description
It's the season to make all of those wonderfully delicious fall treats. This is one of the best and it is beautiful, as well.
Ingredients
batter:
3 c. all-purpose flour
2 t. baking powder
1 t. baking soda
½ t. salt
2 t. ground cinnamon
1 t. ground allspice
½ t. ground cloves
3 large eggs
1 c. firmly packed light brown sugar
½ c. pure maple syrup, preferably grade B
15 oz. can pumpkin puree
½ c. vegetable oil
orange cream cheese glaze:
3 oz. cream cheese, at room temperature
1 T. grated orange zest
1 c. powdered sugar
3 - 4 t. freshly squeezed orange juice
garnish:
1 - 2 T. grated orange zest
Directions
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Preheat oven to 350 degrees. Generously grease a 9 inch Bundt or fluted tube pan with shortening, then dust with flour.
batter:
In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, add eggs; beat on medium-high speed 2 minutes. With mixer still on medium-high speed, add brown sugar -1 tablespoon at a time, taking 3 - 4 minutes, beating until sugar is fully incorporated. Scrape down sides and bottom of the bowl with a rubber spatula, so mixture blends evenly.
Reduce mixer speed to medium; slowly pour maple syrup into the batter in a slow, steady stream. Add pumpkin puree; beat 1 minute. With mixer still on medium speed, slowly pour oil into the batter in a slow steady stream, and then beat for 1 minute longer.
Reduce mixer speed to medium-low; blend in the flour mixture all at once, mixing just until incorporated.
bake:
Spoon batter into the prepared pan; smooth surface with the back of a large spoon. Bake 60 - 65 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean.
Place pan on a wire cooling rack to cool 10 - 15 minutes, then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
orange cream cheese glaze:
In a small bowl, combine cream cheeses, orange zest, and powdered sugar. Add 3 teaspoons orange juice; stir until smooth; add anotherl teaspoon orange juice if needed for a good drizzling consistency.
The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
Drizzle glaze over the cake, allowing the glaze to drip down the sides.
Sprinkle orange zest over the glaze to garnish.