Pumpkin Bundt Cake

It's Decorative Gourd Season again!

This recipe comes from the New York Times (https://cooking.nytimes.com/recipes/1018933-pumpkin-bundt-cake-with-maple-brown-butter-glaze?algo=identity&fellback=true&imp_id=7487853437341537&req_id=1532994785606935&surface=cooking-search-web&variant=0_relevance_reranking). I did a half ass job taking pictures. The cake itself is not overly sweet and the glaze gives it a nice sugary edge. It is delicous.

Ingredients:

For the Cake:

3 cups/384 plain flour

2 teaspoons baking powder

1 teaspoon baking soda

1¼ teaspoons kosher salt

2 teaspoons ground cinnamon

1½ teaspoons ground cardamom

¼ teaspoon ground allspice

¼ teaspoon ground black pepper

2 cups/440 grams light brown sugar, packed

½ cup/114 grams unsalted butter, soft but cool

½ cup extra-virgin olive oil

2 large eggs, at room temperature

1 15-ounce can/425 grams pumpkin purée

½ cup/123grams sour cream

For the Glaze:

2 tablespoons unsalted butter

1 cup/125 grams icing sugar, sifted

¼ cup maple syrup

Pinch of salt

Instruction:

For the Cake:

Preheat the oven to 350˚F/180˚C and grease and flour a 12 cup bundt pan.

In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, butter and olive oil on medium-high until light and fluffy, about 3 minutes.

Add the eggs one at a time, mixing for about 20 seconds in between each egg and scraping the bowl.

Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.

Using a rubber spatula, fold in the dry ingredients until well combined.

Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.

Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles.

Bake the cake until golden and puffed, and a toothpick/knife inserted into the centre comes out clean, c.55 to 65 minutes.

Allow to cool on a rack for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely.

For the Glaze:

Brown the butter in a saucepan over medium heat until it turns a deep golden brown and smells nutty.

Watch it like a hawk, it can turn on you in an instant.

Transfer butter to a heat-safe bowl, and let it cool slightly.

Whisk in the confectioners’ sugar, maple syrup and salt until smooth.

The glaze should be thick but pourable. If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, add a few drops of water.

Transfer the cake to a serving platter and pour the glaze evenly over the top.

Let the glaze set for a few minutes before slicing.