Spiced Pumpkin Cake with Maple Brown Butter Glaze
Spiced Pumpkin Cake with Maple Brown Butter Glaze
I came across this heavenly cake recipe and couldn’t resist posting it. I know, it’s another pumpkin recipe, but then again it’s still fall and we’re still enjoying the pumpkin season. So why not? The original recipe, a bar rather than a cake, was shared by nutritionist Lauren on her food blog Lauren Kelly Nutrition. I’ve changed a few ingredients but the yummy maple brown butter glaze is the exact original because it is so delicious. “To Die For” were the precise words out of my husband’s mouth when he tasted it for the first time. Made with wholesome ingredients like pumpkin puree, applesauce, whole wheat flour and spiced up with cinnamon and pumpkin pie spice, this recipe may become part of your holiday “must-haves”. I definitely know it will at my house.
The cake texture is slightly dense and moist like a muffin (that comes from all the applesauce). I use a fork to make sure I don’t miss a crumb. A little tip: When you’re ready to glaze the cake, heat the glaze until it is liquid, then pour it over top and allow to cool for an even finish. However you describe this cake, you’ll want to make it again and again. I think this is THE recipe you bring to the next holiday party, for sure!
- Spiced Pumpkin Cake with Maple Brown Butter Glaze
- Cooking Spray
- 3 eggs
- 1/2 cup brown sugar
- 1/2 cup 100% maple syrup
- 1/2 cup unsweetened applesauce
- 1/2 cup canola or coconut oil
- 1 (15- ounce) can pumpkin puree
- 2 cups whole wheat pastry flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup butter
- 2 cups powdered sugar
- 1/4 cup 100% maple syrup
- 2-4 Tbsp low-fat milk or almond milk (as needed to achieve desired consistency)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees.
- Coat a 9 x 13-inch baking pan with cooking spray.
- In a large bowl, beat eggs with an electric mixer on low speed until fluffy. Add brown sugar, maple syrup, applesauce, oil and pumpkin. Continue to beat on medium speed for 3 to 4 minutes or until ingredients are thoroughly blended.
- In a small bowl, combine flour, cinnamon, pumpkin pie spice, baking powder and baking soda; whisk to combine.
- Add flour mixture to pumpkin mixture and beat for a minute until combined. Be careful not to over mix. Pour batter into prepared baking pan.
- Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.
- For the Glaze: While cake is cooking, add butter to a medium saucepan placed over medium heat. Cook until browned, about 15-20 minutes, making sure to stir occasionally. Remove from heat and add the remaining ingredients, using a whisk to combine thoroughly and avoid clumps.
- Remove cake from oven and allow to cool completely on a wire rack before glazing (see note). Store in an airtight container for 3-4 days.
Notes
*Before glazing, heat the glaze until it is liquid, then pour over the top for a more even finish.