Pumpkin Pecan Cinnamon Swirl Bundt Cake

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Pumpkin Pecan Cinnamon Swirl Bundt Cake 

It’s a fall baking weekend, and I am making a new pumpkin cake recipe. This recipe is quick and easy to make and uses less sugar than traditional pumpkin cakes. I like using maple syrup in place of granulated sugar in many of my cake recipes. Maple syrup adds a natural sweetness that combines well with warm spices and many fruit cake recipes such as apple, banana or pumpkin, or in a zucchini or carrot cake. A swirl of pecan and cinnamon highlights the pumpkin perfectly. I used my 5 cup duet bundt cake pan but this cake can be made in a 6 cup cake pan or a regular loaf pan to.

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My collection of bundt pans. 

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Recipe 

Pumpkin Pecan Cinnamon Swirl Bundt Cake 

Ingredients
  • 6 tablespoons unsalted butter at room temperature
  • 1/2 cup white granulated sugar
  • 1/4 cup canola or grape seed oil
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup buttermilk
  • 1 cup 100% pure pumpkin puree

Dry Ingredients

  • 2 cups all purpose flour (sifted)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground pumpkin pie spice

Pecan Cinnamon Swirl 

  • 2 tablespoons brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon
Maple Glaze 
  • 1/3 cup powdered sugar
  • 1 tablespoons maple syrup                                                                  
  •  ½ to 1 teaspoon milk or heavy cream 

In a small bowl mix the powdered sugar and maple syrup together,  gradually add the milk or cream 1/4 to 1/2 teaspoon at a time until lightly thickened.

Directions

Preheat oven to 350 degrees F.

  1. In a medium bowl whisk together sifted flour, baking powder, baking soda, and pumpkin pie spice. Set aside.
  2. In a small bowl with a spoon , mix together the Pecan Cinnamon Swirl ingredients. Set aside.
  3. On medium speed with an electric or standup mixer beat butter and granulated sugar until smooth. Add grape seed or canola oil and maple syrup and continue to beat until light and fluffy, about 3-4 minutes.
  4. To the cake batter add vanilla extract , then eggs one at a time blending well between each addition.
  5. Add pumpkin pie puree and blend until evenly distributed.
  6. On slow speed of mixer gradually add flour mixture and buttermilk alternately, starting and ending with flour mixture in 3 additions.
  7. Spray a 6 cup bundt cake with baking spray. Spoon 1/3 to 1/2 of cake batter evenly into baking pan. Evenly distribute Pecan Cinnamon Swirl over batter. Spoon remaining cake batter. Place in center of oven, and bake for 35 to 38 minutes or until cake lightly springs back. Cool in pan for 15 minutes and then remove to a cooling rack.
  8. Once cooled, drizzle with the maple syrup glaze.

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