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Spiced Pumpkin Bundt Cake with Maple Bourbon Brown Butter Glaze

Meagan Glemboski
A Delectably Moist, Spiced Pumpkin Cake with a Glaze that Packs Some Sweet Heat for a Special Holiday Treat.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, Boozy, Holiday, Party
Servings 16 slices
Calories 442 kcal

Equipment

  • Stand mixer with Paddle Attachment
  • 12-cup Bundt Pan
  • Small Sauce Pan
  • Whisk
  • Medium Mixing Bowls

Ingredients
  

For the Cake

  • 3 cups Unbleached All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1¼ tsp Kosher Salt
  • 2 tsp Ground Cinnamon
  • 1½ tsp Ground Cardamom
  • ½ tsp Allspice
  • ¼ tsp Black Pepper
  • 2 cups Dark Brown Sugar
  • ½ cup Unsalted Butter Softened
  • ½ cup Extra Virgin Olive Oil
  • 2 Large Eggs
  • ½ cup Sour Cream
  • 1 can Pureed Pumpkin (15 oz.)

For the Glaze

  • 3 tbsp Unsalted Butter
  • 1 tbsp Bourbon Bahnbrecker Slow River Blend
  • 1 cup Confectioner's Sugar
  • ¼ cup Maple Syrup
  • 1 tsp Vanilla Bean Paste
  • Pinch of Kosher Salt
  • ¼ cup Chopped Pecans

Instructions
 

Making the Cake

  • Preheat oven to 350℉.
  • Grease 12-cup Bundt pan. I like to use Baker's Joy for best results.
  • Whisk flour, baking soda, baking powder, salt, cinnamon, cardamom, allspice, and black pepper in a medium bowl. Set aside.
    3 cups Unbleached All Purpose Flour, 2 tsp Baking Powder, 1 tsp Baking Soda, 1¼ tsp Kosher Salt, 2 tsp Ground Cinnamon, 1½ tsp Ground Cardamom, ½ tsp Allspice, ¼ tsp Black Pepper
  • Using the stand mixer (with paddle attachment), combine brown sugar, butter, and olive oil. Beat on med-high until light and fluffy (about 3 minutes).
    2 cups Dark Brown Sugar, ½ cup Unsalted Butter, ½ cup Extra Virgin Olive Oil
  • Add eggs, 1 at a time, mixing for 20 seconds between each egg until well incorporated into cake batter.
    2 Large Eggs
  • Add pumpkin puree and sour cream. Mix until well combined. Scrape sides and bottom of bowl as necessary.
    ½ cup Sour Cream, 1 can Pureed Pumpkin
  • Add dry ingredients and mix.
  • Pour batter into Bundt pan, smooth the top with a spatula, and firmly tap the pan on the countertop a few times to release any large air bubbles.
  • Bake cake until golden and puffed, about 60 minutes. When checking doneness, listen for bubbling. I used an internal thermometer to check doneness, and pulled the cake from the oven when it read 200℉. Anywhere between 200-210℉ is ideal.
  • Set cake, still in pan, on a cooling rack for 20 minutes. Then release the cake out the Bundt pan to finish cooling before glazing. If you try to glaze too soon, it will all melt off.

Making the Glaze

  • Melt butter in a small sauce pan over medium heat. Cook the butter, occasionally scraping the sides and bottom of your pan with a rubber spatula, until it turns deep golden brown and smells nutty.
    Caution: It can burn SO FAST if you aren't paying attention. You want to take it just to the brink for the most flavor.
    3 tbsp Unsalted Butter
  • Transfer the browned butter to a medium, heat-safe mixing bowl. Add the bourbon and allow to cool slightly. Whisk in confectioner's sugar, maple syrup, vanilla bean paste, and pinch of salt until smooth. Glaze should be thick, but pourable. Add a splash of milk if necessary to thin glaze out.
    1 tbsp Bourbon, 1 cup Confectioner's Sugar, ¼ cup Maple Syrup, 1 tsp Vanilla Bean Paste, Pinch of Kosher Salt
  • Move cooled Bundt to a serving platter, pour the glaze evenly over the top, and sprinkle with chopped pecans before glaze fully sets.
    ¼ cup Chopped Pecans
  • Enjoy!

Notes

You can store this cake in an airtight container (like this one) at room temperature for a few days. It remains delightfully moist!
Keyword boozy, bundt, cake, easy, pumpkin