Pumpkin and maple are popular autumn flavors and they blend especially well together in this versatile Bundt cake. After testing various maple extracts, we found the one made by McCormick to have the strongest flavor.
- ½ cup butter or canola oil -
- 1½ cups sugar -
- 2 eggs -
- 12⁄3 cups flour -
- 1 tsp ground cinnamon -
- 1⁄8 tsp nutmeg -
- 1⁄8 tsp ground cloves -
- ¼ tsp salt -
- 1⁄8 tsp baking powder -
- 1⁄8 tsp baking soda -
- 1 cup pumpkin purée (not pumpkin pie filling) -
- 1⁄8 cup soy milk or milk -
- Maple Glaze
- 1⁄8 tsp maple extract (McCormick maple flavor) -
- 2 Tbsp canola oil -
- 1 Tbsp water -
- Pinch of salt -
- ¾ cup confectioner’s sugar -
1. Preheat oven to 350°F. Grease a 10-inch Bundt pan.
2. Cream butter and sugar until light and fluffy. (If using oil, just combine it with the sugar and eggs.) Add eggs and beat well.
3. Combine dry ingredients (flour, cinnamon, nutmeg, cloves, salt, baking powder and baking soda) in a large bowl. Add egg mixture alternately with the pumpkin and (soy) milk. Mix until combined.
4. Pour batter into Bundt pan. Bake 45 minutes or until an inserted toothpick comes out clean.
5. Let cool 15 to 20 minutes, then invert carefully onto a serving plate. Cool completely before glazing. Combine all ingredients for glaze in a bowl and stir until smooth. Drizzle over cooled cake.