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Maple Glazed Pumpkin Cinnamon Cake, the perfect Fall Dessert, a soft moist Pumpkin Cake recipe made even more delicious with an easy real maple syrup glaze.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings12 servings
Ingredients
FOR THE CAKE
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- pinch teaspoon salt
- 1 1/2 teaspoon cinnamon
- 3 eggs (room temperature)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup pumpkin puree
- 1/2 cup vegetable oil (I used corn oil)
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MAPLE GLAZE
- 1 cup icing / powdered sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1 tablespoon cream or milk
Instructions
- Pre-heat oven to 350° and grease and flour a 9 inch bundt or cake pan.
FOR THE CAKE
- In a medium bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl beat eggs and sugar until light, approximately 5 minutes on low medium speed, then add pumpkin and oil, beat until combined. Add whisked flour mixture and beat until combined. (do not over beat). Pour into prepared cake pan and bake for approximately 30-40 minutes or until toothpick comes clean. Let sit 15 minutes, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired. Enjoy!
MAPLE GLAZE
- In a medium bowl mix all ingredients until smooth. (if too thin add more powdered sugar if too thick add more cream).
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Credit to: anitalianinmykitchen