Maple Pumpkin Butter Cake Recipes

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE

Steps:

• Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat 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. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Remove the bowl from the mixer, and use a rubber spatula to 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 tester inserted into the center comes out clean, 55 to 65 minutes.
• Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
• Transfer butter and all the brown bits from the pan 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. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

MAPLE PUMPKIN BUTTER CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch cake pan.
• Beat butter and brown sugar together with an electric mixer until creamy. Beat in eggs one at a time. Add pumpkin butter and vanilla extract.
• Mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a bowl. Stir into the butter mixture.
• Spread cake batter in the prepared cake pan. Mix brown sugar, butter, pumpkin butter, and cinnamon together to make topping. Spread topping over the cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

PUMPKIN SOCK-IT-TO-ME CAKE & BUTTER MAPLE GLAZE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour Bundt pan (at least a 10 cup Bundt pan).
• 2. Whisk together cake mix, brown sugar, cinnamon, and nutmeg in a large bowl of the mixer. Make a "well"; add oil, sour cream, eggs, and pumpkin. Blend on low speed for about 30 seconds. Beat at medium speed for 2 minutes. Stir in raisins.
• 3. Pour 1/2 of batter into a prepared Bundt pan. Add filling ingredients to a bowl and mix well. Sprinkle filling evenly over batter.
• 4. Pour remaining batter on top.
• 5. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a rack for 10 to 15 minutes. Invert onto large plate; cool completely and then glaze. For best results, let the cake sit overnight before diving in!
• 6. GLAZE: Brown butter in a saucepan over medium heat just until a deep golden brown. Watch closely as the butter can burn quickly. Remove from heat once you've reached the desired color.
• 7. Stir in brown sugar and buttermilk and return to heat; reduce heat. Stir until sugar is completely dissolved and no longer grainy. Stir in maple and butter flavoring; set aside to cool.
• 8. Add powdered sugar; stir until creamy. If the glaze seems too thick, add additional buttermilk or milk until desired consistency.

MAPLE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
• Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
• To serve, spoon some Maple Pecan Sauce over cheesecake.
• Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

PUMPKIN SPICE BUNDT CAKE WITH MAPLE SYRUP GLAZE

Steps:

• Preheat the oven to 350 degrees.
• Grease a bundt pan very well.
• Put the cake mix and the flour into the large bowl of a mixer. This recipe can also be hand mixed.
• Mix the cake mix and flour to combine.
• Add the rest of the cake ingredients and combine on medium speed until the ingredients are incorporated. Do not overmix.
• Pour the batter evenly into a prepared bundt pan.
• Bake in the center of the oven for 35-40 minutes. The cake is done when it is just golden brown and a test toothpick comes out of the cake clean. Watch the cake closely. It overcooks easily.
• Take the cake out of the oven and cool completely on a wire rack.
• When the cake is cooled, place a large plate over the cake and invert. The cake should fall away from the pan onto the plate.
• Glaze with Maple Syrup or dust with confectioner's sugar.
• Sift confectioner's sugar into a bowl.
• Add butter and maple syrup into the sugar.
• Mix vigorously until completely incorporated.
• Drizzle over cooled cake.
• Enjoy!