Pumpkin Bundt Cake with Cream Cheese Frosting

 
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Are you thinking you might want to bake a really pretty cake? Something easy, but looks as if you spent a long time in the kitchen. Well here it is! The Pumpkin Bundt Cake with Maple Sour Cream Icing.

This dessert is a perfect addition to your Holiday dessert table. The cake is made in a bundt pan. (Don't have one? No worries, it can be made in a square pan as well.) And it's loaded with flavour. I topped mine with bourbon caramel sauce and maple flakes. Sounds too complicated? You can omit the icing altogether and just lightly dust the cake with powdered sugar a few minutes before serving. There are no rules - just what works for you and your schedule.

You can make the cake a few days ahead or freeze several weeks before you are ready to serve it. Just omit the icing before freezing - it can be made a few days in advance.

Not sure what maple flakes are? They add sweetness and texture to your dessert and can be found in most grocery stores or online. Try them on your oatmeal or sprinkle on a salad for a nice crunch and hint of sweetness.

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Pumpkin Bundt Cake with Maple Sour Cream Icing

Ingredients

Cake

  • 3 cups all-purpose flour

  • 2 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 tablespoon ground ginger

  • 1 tablespoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 2 1/2 cups sugar

  • 3/4 cup canola oil

  • 4 eggs, room temperature

  • 1 teaspoon vanilla

  • 1 (14-ounce) can pumpkin puree
    1/2 cup water

Maple Cream Cheese Icing

  • 4-ounce package cream cheese, softened

  • 1/4  cup pure maple syrup

  • 1/2 cup organic sour cream

  • 1/4 cup sifted icing sugar

  • 2 Tablespoons milk

  • Maple Flakes, to garnish

Instructions

For icing, beat together cream cheese and sugar until fluffy, about 2 minutes. Add the sour cream, then the milk, then the maple syrup and beat until smooth. Cover and chill until ready to use.

Preheat oven to 350°F. Grease Bundt pan or 9-inch x 13-inch baking pan; set aside.

In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg.

In another bowl, beat together sugar and oil until creamy. Add eggs to the sugar-oil mixture one at time, beating each time; add vanilla, pumpkin puree, and water, and mix until well-blended.

Add dry ingredients to wet ingredients and mix until well blended. Pour batter into prepared pan. Bake for 50 to 60 minutes, or until a skewer inserted in centre comes out clean.

Remove from oven and let cool. Turn out onto rack and turn right-side up.

Drizzle with maple sour cream icing. Sprinkle with maple flakes if using. Serve remaining icing alongside the cake if desired.

Can be baked several days in advance and  stored wrapped at room temperature.Icing can be made 3 days in advance and stored covered in the refrigerator.