Spiced Pumpkin Bundt Cake (with Two Glaze Options)
Spiced pumpkin bundt cake is fall in a cake: fragrant, familiar, and comforting. With two options for the glaze!
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 cup unsalted butter, at room temperature (1 stick)
- 1/2 cup olive oil
- 2 cups brown sugar, packed
- 2 large eggs
- 1 15-oz can pumpkin puree
- 1/2 cup plain yogurt
For the Brown Butter Glaze:
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 1/4 cup pure maple syrup
- Pinch sea salt
For the Yogurt Glaze:
- 3 tablespoons plain yogurt
- 1 tablespoon maple syrup
- 1 cup powdered sugar
- Pinch sea salt
Instructions
For the Cake:
- Preheat your oven to 350 degrees F. Generously grease a 12-cup bundt pan and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In another large bowl, with a stand mixer with the paddle attachment or hand mixer, cream the butter, olive oil, and brown sugar together beginning on medium speed, then increasing to medium-high speed for about 3 minutes, until the mixture is pale and fluffy.
- Add the eggs one at a time, beating on medium speed each time until combined. Beat in the pumpkin puree and yogurt on low speed until fully combined.
- Fold in the flour mixture with a spatula until fully combined. You can also mix on low speed with the mixer, but be careful not to over-mix or the cake won't be as tender. Just get to the point where it's all combined and smooth.
- Pour batter into the prepared bundt pan, smooth it out evenly, and tap pan on the on counter a few times to eliminate air bubbles. Bake the cake until a toothpick comes out with just a few moist crumbs attached, about 50 minutes.
- Cool cake COMPLETELY in pan on a rack. Run a butter knife or spatula along the outer and inner edges of the cake, and turn out onto a plate. Top with powdered sugar or the glaze of your choice!
For the Brown Butter Glaze:
- In a small saucepan, melt butter over medium heat. Watch carefully, whisking it occasionally, until brown flecks begin appearing on the bottom of the pan and the butter starts to smell nutty. Immediately remove from heat and transfer to a medium bowl.
- Whisk in maple syrup, powdered sugar, and salt until a smooth and pourable glaze is formed. If it seems too thick, add a little extra maple syrup. Pour over the cooled cake.
For Yogurt Glaze:
- Poke the cooled cake all over with a toothpick. In a medium bowl, whisk together yogurt, maple syrup, powdered sugar, and salt. This glaze will be a bit runnier than the brown butter glaze. Pour over the cooled cake, making sure to get it in all the holes so it sinks into the cake.