Pumpkin Spice Cake with Maple Glaze
¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 can pumpkin puree
3 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1/2 tsp allspice
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup buttermilk
Glaze:
1 cup icing sugar
1 tbsp maple syrup
4 tsp milk
Instructions
Preheat the oven to 170°C. Place a bundt cake pan on a baking sheet and generously grease it.
For the Pumpkin Spice Cake:
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!
In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
Pour the batter into the bundt cake pan. Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a rack almost completely before turning out onto a cake platter.
When the cake has been turned out onto the platter.
To make the glaze, mix icing sugar, maple syrup and milk until smooth. Drizzle over the cooled cake and sprinkle with chopped hazelnuts (optional).
