Autumn Spiced Pumpkin Bundt Cake
- Anthology of Crumbs
- Nov 11, 2025
- 1 min read
1
Make Ahead:
This cake is excellent on the second day. Store at room temperature, covered tightly, for up to 3 days.
Notes
1
Heat oven to 350°F (175 °C). Butter and flour a 12-cup bundt pan.
2
Whisk together the flour baking powder baking soda salt cinnamon cardamom allspice and ginger in a medium bowl.
3
In a stand mixer combine the brown sugar butter and olive oil. Beat until light and fluffy (about 3 minutes).
4
Add the eggs one at a time. Add the pumpkin purée and creme fraiche and mix until well combined scraping down the bowl.
5
Remove the bowl and fold in the dry ingredients using a spatula until the batter is evenly combined.
6
Pour the batter into the prepared pan smooth the top and tap the pan firmly to release air bubbles. Bake for 55 to 65 minutes until a tester comes out clean.
7
Cool in the pan for 20 minutes then loosen the edges and invert onto a rack to cool completely.
8
Make the glaze: Melt the 2 tablespoons (28 g) butter over medium heat and cook until it turns deep golden brown and smells nutty (brown bits included). Transfer to a bowl to cool slightly.
9
Whisk in the sifted confectioners’ sugar maple syrup and salt until smooth. Adjust thickness if necessary.
10
Transfer the cooled cake to a platter and pour the glaze over the top. Sprinkle with pepitas if desired and let the glaze set for a few minutes before slicing.
Instructions
3 cups (450 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoons kosher salt
2 teaspoons ground cinnamon
1 ½ teaspoons ground cardamom
¼ teaspoon ground allspice
¼ teaspoon ground ginger
2 cups (450 g) light brown sugar (packed)
½ cup (113 g) unsalted butter (soft but cool)
½ cup (120 ml) extra virgin olive oil
2 large eggs (at room temperature)
1 (15 ounce) can/425 grams pumpkin purée
½ cup (120 ml) creme fraiche
Cake
2 tablespoons (28 g) unsalted butter
1 cup (120 g) confectioners’ sugar (preferably organic
sifted)
¼ cup (60 ml) maple syrup
pinch of salt
1 to 2 tablespoons lightly toasted pepitas (optional)
Brown Butter Maple Glaze
Autumn Spiced Pumpkin Bundt Cake
Anthology of Crumbs
This cake is the ultimate centerpiece for celebrating the autumn season. The pumpkin base is incredibly moist and dense, featuring a spice blend that uses ground ginger for a clean, bright flavour. The addition of creme fraiche ensures a tender crumb and deepens the cake's richness. It is finished with a fragrant brown butter maple glaze that perfectly complements the warmth of the spices, creating a truly memorable dessert that is easily made ahead of time.
Servings :
12
Calories:
Prep Time
25 min
Cooking Time
1 hr 5 min
Rest Time
20 min (in pan)
Total Time
1 hr 50 min
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