Pumpkin spice fans will enjoy this dairy-free alternative to the traditional Thanksgiving pumpkin pie.
Make this cake your own by adding chopped pecans or walnuts after it’s glazed.
And try this cake’s Maple Glaze on our Challah Cinnamon Buns for a seasonal twist on a sweet breakfast favorite.
Pumpkin-Maple Bundt Cake
Servings
8 Servings
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves or allspice
- 1 cup extra virgin olive oil
- ½ cup maple syrup
- ¾ cup packed brown sugar
- 5 large eggs
- 1 can 15-ounce pumpkin purée
- 1½ teaspoons vanilla extract
- ½ cup confectioner’s sugar sifted
- 2 tablespoons maple syrup
Instructions
- Cake:
- Preheat oven to 325°F. Grease and flour a 12-cup Bundt cake pan.
- In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside.
- In the mixing bowl of a stand mixer, beat on medium speed extra virgin olive oil (evoo), maple, and sugar until the sugar is incorporated and no longer grainy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
- With the mixer running on low speed, slowly add dry ingredients into batter. Beat only until all ingredients are blended.
- Spoon batter into the prepared bundt pan. Bake at 325°F for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.
- Cool in pan on a rack for 15 minutes in the pan. Invert cake onto a serving plate to cool completely.
- Maple Glaze:
- Whisk sugar and syrup together to form a thick glaze.
- Spoon glaze over cooled cake before serving.
Probably it should work
could this be made in muffin holders?
do you think it will work with gluten free flour?
It might work with an all-purpose gluten free flour, but I really don’t know.
We like the health giving properties of extra virgin olive oil. Canola oil goes through a deodorizing process ( because it stinks!). So, it’s neutral flavor is artificial.
Enjoy the cake! You will not taste the olive oil. 🙂
Why olive oil instead of a more neutral tasting oil, like canola? Is it purely for health benefits or does it improve the taste of the cake somehow?