Spiced Pumpkin Cake with Maple Cream Cheese Glaze
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I love serving individual desserts and used my favourite new mini bundt pan which made 18 mini cakes.
This will make a large bundt cake, or two 9" cakes, or one 9x 13" cake.
If you would like a layered cake you can fill and ice the 9" cakes with your favourite frosting, and sprinkle some of the topping in the layer as well as around the top of your cake.
Ingredients
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2 cups flour
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1 1/2 tsp baking soda
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1 1/2 tsp cinnamon
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1 tsp ginger
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3/4 tsp salt
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1/4 tsp cloves
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3/4 cup unsalted butter
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1/2 cup white or brown sugar
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3/4 cup maple syrup
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1 1/2 cup pumpkin purée
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2 eggs
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1/3 cup buttermilk
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2 tsp. butter
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1/3 cup pecan pieces
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1/4 cup pumpkin seeds
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1 tbsp maple syrup
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pinch of salt
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1 tbsp chopped candied ginger
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1 container cream cheese spread
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3-4 tbsp maple syrup (or more, adjust to desired sweetness)
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a little cream or milk to make a pourable glaze
Spiced Pumpkin Cake
Topping (Double if making a layered cake)
Maple Cream Cheese Glaze
Directions
Spiced Pumpkin Cake
Prepare your cake pans (butter and flour)
Preheat the oven to 350°.
Cream butter and sugar in a mixing bowl until smooth. Scrape down the sides of the bowl, then add the maple syrup and pumpkin and eggs, mix well. Add half of the flour mixture, then the buttermilk, then the remaining flour mixture. Divide into your prepared pans.
Bake for about 25 minutes or until a cake tester comes out clean. Let the cakes cool for 10 minutes in the pans then turn out.
Topping (Double if making a layered cake)
Melt the butter, add the pecans and pumpkin seeds, cook for 2-3 minutes. Remove from the heat and add the maple syrup and salt. Stir in the candied ginger and spoon onto parchment paper to cool.
Maple Cream Cheese Glaze
Mix together, drizzle over the cake.
Top with the cooled topping.