Pumpkin Pound Cake with Maple Glaze
This rich, dense pumpkin pound cake transforms humble autumn ingredients into a bakery-worthy masterpiece that outperforms standard pumpkin desserts in both flavor intensity and elegant presentation. With a professional-quality crumb structure and warm fall spices, this cake delivers restaurant-quality results with surprisingly straightforward techniques.
Equipment
- Bundt Pan
- Electric mixer or stand mixer
- Wire Cooling Rack
Ingredients
For the Cake
- 3 cups all-purpose flour substitute cake flour for a more delicate crumb
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 1/2 cups pure pumpkin puree not pumpkin pie filling
- 1/4 cup sour cream Greek yogurt works as a tangy alternative
- 2 tsp vanilla extract
For the Maple Glaze
- 1 cup powdered sugar
- 3 tbsp pure maple syrup
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan, taking extra care to coat all the crevices.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all spices until well combined.
- In a large bowl using an electric mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Gradually add the sugar and beat on medium-high speed until the mixture is pale and fluffy, about 4-5 minutes.
- Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract.
- In a separate bowl, whisk together the pumpkin puree and sour cream until smooth.
- With the mixer on low speed, add the dry ingredients and pumpkin mixture alternately to the butter mixture, beginning and ending with the dry ingredients (dry → pumpkin → dry → pumpkin → dry). Mix just until combined after each addition.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter 2-3 times to release any trapped air bubbles.
- Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs. If the cake begins to brown too quickly, tent it loosely with aluminum foil after about 45 minutes.
- Allow the cake to cool in the pan for exactly 30 minutes, then invert onto a wire rack to cool completely, about another hour.
- In a medium bowl, whisk together the powdered sugar, maple syrup, 1 tablespoon of milk, vanilla extract, and salt until smooth. Add more milk, 1 teaspoon at a time, until you achieve a pourable but thick consistency that coats the back of a spoon.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to flow naturally down the sides.
Notes
This cake actually improves in flavor over the first 24 hours as the spices meld and intensify. Store unglazed cake at room temperature, tightly wrapped in plastic wrap, for up to 3 days. For glazed cake, refrigerate for up to 5 days. For longer storage, freeze individual slices by wrapping tightly in plastic wrap and then aluminum foil—they'll maintain quality for up to 3 months.
For a professional finish, place the cake on a wire rack over a baking sheet before glazing to catch any drips.
You can use two 9×5-inch loaf pans instead of a bundt pan. Reduce baking time to 50-60 minutes.
Nutrition
Calories: 310kcalCarbohydrates: 43gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 75mgSodium: 180mgFiber: 1gSugar: 28gVitamin A: 50IU
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