Pumpkin-Maple Bundt Cake
Dive into autumn with Jamie Geller's dairy-free Pumpkin-Maple Bundt Cake. Perfect for Thanksgiving or anytime, enjoy it plain or top with nuts and maple glaze. Serve8.
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Cooking tools:
- Bundt pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cooling rack
- Spatula
- Can opener
- Chef's knife
- Cutting board
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves or allspice
- 1 cup extra virgin olive oil
- ½ cup maple syrup
- ¾ cup packed brown sugar
- 5 large eggs
- 1 can (15-ounce pumpkin purée)
- 1½ teaspoons vanilla extract
- ½ cup confectioner’s sugar (sifted)
- 2 tablespoons maple syrup
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