The German translation of the name Bundt cake is ’bund kuchen’ meaning ‘a cake for gathering’. Serving as a nod to the sense of community thanksgiving shows us. Combining the traditional flavours of the season in this recipe with a buttery maple glaze, it creates a wonderful center piece for thanksgiving celebrations.
CELEBRATION CAKE RECIPE
Enamelware needed for the recipe and to serve;
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons Kosher salt
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cardamom
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 2 cups light brown sugar, packed 1/2 cup
• 114g unsalted butter
• 1/2 cup extra-virgin olive oil
• 2 large eggs, at room temperature
• 1 (15 oz) can pumpkin puree
• 1/2 cup of sour cream
• 2 tablespoons unsalted butter
• 1 cup confectioners’ sugar, sifted
• 1/4 cup maple syrup
• Pinch of salt
• 1 to 2 tablespoons lightly toasted pepitas (optional)
Grease your decorative cake tin and flour it.
Preheat your oven to 350ºF/180ºC/160ºC Fan.
Using a electric mixer or by hand mix the Brown sugar, butter and olive oil together until pale and light.
Add in your eggs one at a time until combined and then add your pumpkin puree and sour cream until smooth.
Prepare your dry ingredients in a separate bowl including the flour, spices, salt and baking powder.
Gently fold in the dry ingredients to the wet batter until you have a well combined mix.
Add the batter to your decorative cake tin and gently drop onto your surface to remove and large bubbles. Bake for 1 hour or until a knife comes out the middle clean.
While the cake is in the oven prepare your glaze by melting the butter in a pan until golden brown but not burnt. Take off the heat and add in your sugar and the rest of the ingredients until creamy. Add more sugar if the mix seems too thin.
When the cake comes out leave it for 20 minutes before taking it out. Once the cake is cool pour on your glaze.