Maple Glazed Cinnamon Pumpkin Cake

This Pumpkin Cake is the perfect Fall Dessert. A soft moist cake made with cinnamon and pureed squash with a creamy and easy real maple syrup glaze. Serve it as a breakfast, snack or even dessert cake!

To tell the truth I have always been more of an Apple everything and anything Fall Recipe kind of person. Pumpkin was always meh!

But lately from making my own Homemade Pumpkin Puree to remaking and reshooting my Creamy Pumpkin Pasta Sauce  and of course this delicious Glazed Pumpkin Cake I have definitely changed my mind!

Recipe Ingredients

• Flour – all purpose or cake/pastry flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Eggs – large and room temperature
• Brown sugar – lightly packed
• Granulated sugar – regular or fine
• Pumpkin puree – homemade or store bought
• Vegetable oil – I use corn or sunflower oil

For the Maple Glaze

• Powdered sugar – also know as icing or confectioners sugar
• Maple syrup – pure maple syrup is best
• Vanilla
• Cream – you can substitute the cream with milk

When to add Baking Soda and or Baking Powder

Baking soda is used when the recipe has an acid ingredient such as cocoa powder, buttermilk, yogurt or in this case brown sugar. 

The reason both are used is because sometimes you need more leavening than you have acid that is in the recipe. Another reason that they are both used is for browning and flavor.

How to make homemade Cake/Pastry flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

How to make Homemade Pumpkin Puree

• Clean and chop the pumpkin into large pieces, then place in large pot, make sure to cover the pumpkin with enough water. Bring to a boil, continue on a low boil until tender.
• Drain the pumpkin well, and place in blender, blend until smooth.
• Place unused puree in glass or plastic containers and refrigerate for up to 7 days or can be frozen for several months.

How to make the Pumpkin Cake

In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.

In a large bowl beat the eggs and sugars until light, approximately 4-5 minutes on low medium speed, then add the pumpkin puree and the oil, beat until combined.

Add the whisked dry ingredients and beat until just combined.

Pour into the prepared cake pan and bake for approximately 30-40 minutes or until a toothpick comes clean or with a few crumbs attached.

Let sit 15-20 minutes in the pan, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired. 

Maple Glaze

In a medium bowl mix all ingredients until smooth. If you prefer a thicker glaze then add less maple syrup and or cream.

Why use room temperature ingredients?

With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.

Why does my cake fall?

• There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven  thermometer to check this.
• You open the oven door too early. Never open the oven door before 25-30 minutes of baking.
• Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
• Your baking powder or soda has expired and is no long active.
• Use room temperature ingredients.
• The pan size might not be the correct size, sometimes using a bundt pan will help.

FAQs

This Maple Glazed Pumpkin Cinnamon Cake was so easy to make and came together in no time. And of course Pumpkin and Cinnamon made the house smell amazing.

Of course I couldn’t help but drizzle it with one of my favourite glazes. I hope you like this Pumpkin Cake as much as we did. Enjoy!

More tasty Pumpkin Recipes you may enjoy!

• Pumpkin Fritters
• Pumpkin Pastry Cream Crostata
• Easy Pumpkin Muffins with a Cinnamon Glaze
• Pumpkin Gnocchi with a Sage Butter Sauce

Republished from September 8, 2017.

.