Pumpkin Bundt Cake With Maple Brown Butter Glaze Food

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.

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.

GLAZED PUMPKIN BUNDT CAKE

Steps:

• In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin; mix well. Gradually add baking mix until combined. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Combine glaze ingredients; drizzle over cooled cake.