Pumpkin in January. Yes that’s right, its no longer Fall and I still like to eat pumpkin. That’s one of those “no white after labor day” type rules that I think is just plain silly.
I love pumpkin baked goods year round – even during the summer after a long day at the beach. It’s just that delicious.
This Pumpkin Cinnamon Swirl Bundt Cake with Maple Praline Glaze is outrageous. So much so that I couldn’t wait to dig in… hence the lack of a whole lack photo. Sorry guys.
Back to the cake – Its a dense, super moist cake with the perfect amount of cinnamon and spice. The maple praline glaze really kicks it up a notch and really makes the cake look polished.
Pumpkin Cinnamon Swirl Bundt Cake with Maple Praline Glaze
(makes 1 12 cup bundt cake)
Pumpkin Bundt Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup LIBBY’S® 100% Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
Maple Praline Glaze:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 Tbsp. milk
1 tsp. vanilla extract
1 cup powdered sugar, sifted
1. Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.
2. For Cinnamon Swirl: combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
3. For Cake: combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
4. Assemble the cake: spoon half of batter into prepared pan. Sprinkle cinnamon swirl over batter, not allowing cinnamon swirl to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
5. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely.
6. Glaze: Bring brown sugar, butter and milk to boil in a small saucepan over medium heat. Whisk constantly for 1 minutes. Remove from heat; stir in vanilla. Gradually whisk in *sifted* powdered sugar until smooth. Stir gently for 3-5 minutes or until mixture begins to cool and thicken slightly. Pour immediately over cooled cake. Dig in!
Recipe Adapted From: verybestbaking.com