Thursday, September 1, 2011

Maple Glazed Pumpkin Spice Cake

Well,it is September,and with that comes the desire to turn the oven back on.Here is a great recipe from All You magazine that will delight your family throughout the fall.Delicious!
2-2/3 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 Tbsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. salt
1-1/4 c. canned pumpkin
3/4 c. buttermilk
1 tsp. vanilla
1-1/2 sticks of unsalted butter,room temperature
2 c. firmly packed light brown sugar
3 eggs

2 Tbsp. milk
2 Tbsp. pure maple syrup
1/2 tsp.maple extract(if you do not have ,add an additional 1/2 tsp. maple syrup)
2 c. sifted confectioner's sugar
   Preheat your oven to 350 degrees,and butter and flour a 10 inch bundt pan.In a mixing bowl,mix together the flour,baking soda,baking powder and spices.In another bowl,whisk together the pumpkin,buttermilk and vanilla.
In the bowl of your mixer,blend together butter and brown sugar until well mixed,approximately 4 minutes.Beat in the eggs,one at a time.Beat in one third of the flour mixture,then half of the pumpkin mixture,just until combined.Repeat,ending with the flour mixture.
  Pour the batter into the bundt pan,and smooth the top.Bake for 45-50 minutes.Test the cake by inserting a toothpick to see if it comes out clean.Let the cake cool ,then turn out onto a cooling rack.
   Pour the glaze over the cake on the cooling rack. and let it drizzle down the sides.Let the glaze set ,then place on your serving dish and enjoy!

***This cake freezes beautifully.To freeze,let the cake cool,then wrap carefully with plastic wrap.When ready to use,just remove from freezer and let come to room temperature.Once it is at room temperature,then you can the glaze the cake.Perfect for a make ahead dessert!

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