Maple syrup in the batter and in the glaze give this pumpkin ring cake a special flavor. It makes a deliciously different dessert for Thanksgiving, but you will love it year 'round. You may substitute your own fresh-made pumpkin puree for the canned pumpkin, if you wish.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- Pumpkin Ring:
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter, at room temperature
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 cup solid-pack canned pumpkin
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- .
- Glaze:
- 1 cup confectioners' sugar
- 2 Tablespoons sour cream
- 1 Tablespoon real maple syrup (not imitation flavor)
- 1 Tablespoon fresh lemon juice
Preparation:
Preheat oven to 350 F. Lightly grease a 6-1/2-cup Bundt pan with vegetable spray.
Whisk together flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Set aside.
Cream butter and brown sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each. Add pumpkin, maple syrup, and vanilla to eggs and blend on low speed until combined. Fold in flour mixture with a spatula.
Pour batter evenly into prepared pan. Bake 30 to 35 minutes or until center tests done.
Meanwhile, make the glaze. Whisk together confectioners' sugar, sour cream, maple syrup, and lemon juice unti smooth. Set aside.
When pumpkin ring is done, remove it to a rack and let cool for 5 minutes. Loosen edges with a knife and invert onto a cake platter. Drizzle glaze evenly over the top of the warm cake, letting it drip down the sides. Cool completely to room temperature before cutting to serve.
Yield: 8 to 10 servings
Whisk together flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Set aside.
Cream butter and brown sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each. Add pumpkin, maple syrup, and vanilla to eggs and blend on low speed until combined. Fold in flour mixture with a spatula.
Pour batter evenly into prepared pan. Bake 30 to 35 minutes or until center tests done.
Meanwhile, make the glaze. Whisk together confectioners' sugar, sour cream, maple syrup, and lemon juice unti smooth. Set aside.
When pumpkin ring is done, remove it to a rack and let cool for 5 minutes. Loosen edges with a knife and invert onto a cake platter. Drizzle glaze evenly over the top of the warm cake, letting it drip down the sides. Cool completely to room temperature before cutting to serve.
Yield: 8 to 10 servings
