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Pumpkin bundt Cake With Maple Brown-Butter Glaze
Ingredients
  • For the Cake:
  • 3 C. 384 grams all-purpose flour
  • 2 t. baking powder
  • 1 t. baking soda
  • 1 1/4 t. kosher salt
  • 2 t. ground cinnamon
  • 1 1/2 t. ground cardamom
  • 1/4 t. ground allspice
  • 1/4 t. ground black pepper
  • 2 C. 440 grams light brown sugar (packed)
  • 1/2 C. 114 grams unsalted butter (soft but cool)
  • 1/2 C. extra-virgin olive oil
  • 2 large eggs at room temperature
  • 1 15 ounce can (425 grams) pumpkin puree
  • 1/2 C. sour Cream
  • For the Glaze
  • 2 T. unsalted butter
  • 1 C. 102 grams confectioners' sugar (sifted)
  • 1/4 C. maple syrup
  • Pinch of salt
  • 1 to 2 T. lightly toasted pepitas
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter and flour a 12 cup bundt pan.
  3. Using a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper to the bowl and whisk until these ingredients are well combined.
  4. Set up your stand mixer with the paddle attachment. Add brown sugar, butter and olive oil to the bowl of the mixer and beat at medium-high until the ingredients are well combined and fluffy. This will take about 3 minutes. Add the eggs one at a time to the mixer bowl,mixing thoroughly after the addition of each egg. Add pumpkin puree and sour cream to your batter, mixing well until combined. Scrape the sides of the mixing bowl as necessary as you mix the ingredients.
  5. Fold the dry ingredients (flour mixture) into the bowl of the mixer using a spatula. (Remove the bowl from the mixer before you begin doing this.) Use the spatula to scrape the mixer bowl to ensure that all the ingredients are evenly mixed.
  6. Pour the batter into the prepared bundt pan and smooth the top of the batter. Tap the pan on your counter a few times to remove air bubbles.
  7. Bake at 350 degrees F. for 55 to 65 minutes. A wooden toothpick should come out clean when pushed into the center of the cake and your cake should be golden and puffed.
  8. Cool the cake on a rack for 20 minutes. Use the tip of a knife to loosen the edges of the cake from the pan and invert the cake onto a rack to cool before glazing. (Be careful in performing this step to ensure that your cake comes out of the pan cleanly without sticking.)
  9. Prepare the glaze by melting the butter in a saucepan. Let the butter cook until it takes on a deep golden brown color. (Watch your butter carefully during this step. It is easy to burn the butter and ruin the taste of the brown butter glaze.) Remove the melted butter from the heat, transfer it into a heat-safe bowl and let it cool slightly. Add the confectioners' sugar, maple syrup and salt to the slightly cooled butter and whisk until the glaze is smooth but can be poured. If your glaze is too thick (as mine was) whisk in a few drops of water. If your glaze is too thin, add more confectioners' sugar.
  10. Move the cake to a serving dish and pour the glaze evenly over the top. Top with pepitas.
Recipe Notes

I baked my cake for 65 minutes and was very careful to test the cake for doneness. This is a cake with a heavy batter and you need to be sure it is thoroughly cooked before removing it from the pan. Failing to do this will leave you with some extra-dense and uncooked-appearing batter at the top of the cake.